We had a very nice Father's Day weekend. On Saturday I worked on the newsletter for the Friends of Multnomah Falls and Dayle busied himself with mowing the yard and getting the attic tidied up. We are getting it ready for our granddaughter's visit next week. We ordered two new rollaway beds for them, new sheets and new soft blankets. After dinner out we came home and I captured this sunset over the lavender farm across the road.
We noticed a sign for a pizza restaurant in Troutdale the other day and decided to give it a try. It's called "The Way Out Inn". It was delicious and we'll definitely be going back again. You design your own pizza, we had half sausage, bacon, mushroom and black olive and half Canadian Bacon and pineapple.
Dayle's half. The oven bakes at 500 degrees so it was nice and crunchy. Question for you - what do YOU like on YOUR pizza?
Yesterday we had a lovely Father's Day. Our son Travis, his wife Kristi and boys Hayden and Caleb came for the afternoon and evening. Travis made home-made macaroni and cheese using our family recipe - it's SO delicious! (Recipe at the bottom of this post)
Hayden came in from the barn and asked if he could use my phone, sure.. why? He wanted to take a photo of some young birds in a nest in the barn. I have no idea what kind of birds these are.
We sat outside and visited.. Caleb loves to make faces during my photos. :-)
Today I need to put the finishing touches on the newsletter I've been working on over the weekend. Then a board meeting this evening. I hope you have a wonderful week of summer. We have sunny skies. ((hugs)), Teresa :-)
TERESA'S HOMEMADE MACARONI AND CHEESE WITH PEAS
Preheat oven at 350 degrees
24 oz macaroni
6 TBS Butter
5 TBS Flour
1/2 tsp salt
4 Cups milk
1 1/2 lbs Velveeta
1 Can baby peas, drained
Sliced Tillamook Cheddar for the top
Get the water to boiling - like 3 quarts, with 2 tsp of salt and with a dash of oil.
While it's coming to a boil, melt butter in saucepan and add flour and salt - stir until blended and cook for a minute or two, then add the milk and stir until slightly thickened - it won't thicken much. Add sliced Velveeta and stir until blended, add drained peas and stir in. When the water came to a boil you added the pasta and stir often - check OFTEN to see if the pasta is done "al dente" which means done but chewy, (never ever overcook pasta, it turns to mush and is horrible). When the pasta is cooked, drain in a colander. Toss till well drained, then add to cheese mixture in a oven proof baking pot - stir well, sprinkle with pepper and stir again. Then lay cheddar slices over the top.
Bake for a half hour or up to 3 quarters of an hour until slightly browned on top and bubbly.