Hellloooooo!!!

Where is the sun?? We were promised sunshine for the next couple of days. I really don't like it being so grey and foggy and misty, yuck! I need sunshine!

Other then that just battleing the dirt piling up during this addition/remodel project.
Not sure why I even bother, but one can only tolerate so much dust.
Plus I do need to keep the house in check, incase we have a child move in with us. Maybe sooner later.
We are going to meet the little boy we are interested in adopting tomorrow. I don't even want to start thinking about too much. There have been to many disappointements, I'd rather take the "let's wait and see" approach. I wish I was more excited about all of this, but like I said....

Ok, back to cleaning and then I'll be starting dinner for Hubby. I found a new recipe "Mac & Cheese My Way". It sounded so delicious I had to try.

Bye for now!

For anyone being interested here is the recipe:

Macaroni and Cheese My Way Recipe courtesy Jan Birnbaum


18 pieces extra-large shell pasta
2 tablespoons extra-virgin olive oil
1 cup tasso ham or bacon
5 large shallots, minced
1 clove garlic, mined
1 1/2 tablespoons all-purpose flour
1 cup white wine
2 cups cream
1 cup grated fontina
1/2 cup grated sharp Cheddar
2 tablespoons grated Parmesan
18 medium to large shrimp, peeled and deveined
2 cups gently packed spinach
Kosher salt and ground white pepper
Hot pepper sauce, to taste (recommended: Tabasco)
1/2 cup bread crumbs
1/4 cup chopped Italian parsley leaves

Preheat broiler.
Bring a large post of water to a rolling boil, add pasta shells and cook al dente, according to package instructions.

Meanwhile, in a large skillet, add the olive oil and tasso or bacon, cook until just crisp,
then add shallots and garlic. Cook and stir over moderate heat just until shallots are translucent. Add the flour, cook stirring constantly to blend and toast the flour, about 5 minutes. Add the white wine, reduce until almost dry. Add the cream, bring to a simmer until the sauce coats the back of a spoon, about 5 to 10 minutes. Remove from the heat and stir in the cheeses, shrimp and spinach. Gently stir until cheese is melted, spinach is wilted and shrimp is beginning to turn pink. Season with salt and white pepper, to taste. Season with hot sauce, to taste.

Drain the pasta, making sure to shake all of the water off and out of the shells.

In a large ovenproof baking dish, place drained shells. Add the cheese and shrimp mixture and gently fold into the pasta. Sprinkle with the bread crumbs and chopped parsley. Place under the broiler until the breadcrumbs are toasted about 2 to 3 minutes.


http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29054,00.html?rsrc=search