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Ranch/Rambler Homes

 Ranch Homes/ Rambler A Ranch Style home is an American original. Originating in the 1920’s with the post war boom of the middle class, this architectural style home fused modernist ideas with the American Western period of wide open spaces to create a casual lifestyle. One story living with a long low pitch roof and deep overhanging eaves. The roof line was primarily cross gabled, single gable or hip. The home itself was either rectangular, L or U Shaped. Many had an attached garage, others none at all. The floor plan was simple with the living area separate from the bedrooms. Often times a sliding glass door leads to a patio and feature large glass windows. The exterior materials used where typically locally sourced and mixed such as stucco, brick, wood or stone. By the 1950’s, nine in every 10 homes built were a Ranch or Rambler style. By the late 20th Century the Ranch style home began to wane and Neo-Eclectic homes became the rage with their combination of the Cape Cod, Mission, T

Smoked Gouda Mac and Cheese

On our last trip to the beach visiting my mother and father-in-law, she made this mac and cheese and we had to have the recipe. Today I am going to share with you an amazing, melt in your mouth mac and cheese full of calories but mmm, mmm, mmm good.

5 tablespoons unsalted butter, divided
3 teaspoons seafood seasoning, divided
1/3 cup bread crumbs
8 ounces uncooked rotini (or other pasta)
2 tablespoons all purpose flour
1 1/4 cups milk
1/4 cup heavy whipping cream
2 tablespoons lemon juice
1/4 cup sour cream
4 ounces smoked gouda cheese, grated
6 ounces sharp cheddar cheese, grated
1 1/2 teaspoons medium grind black pepper

Preheat oven to 400 degrees. Fill a large pot with water and bring to boil. Melt one tablespoon butter.  In a small bowl, combine melted butter, 1 teaspoon seafood seasoning and bread crumbs. Set aside.

Add rotini to the boiling water and cook until al dente, according to package directions. Drain pasta and reserve.

In large saucepan, melt 4 tablespoons butter and add flour. Cook over medium heat, whisking, three to four minutes, until golden. Gradually add milk to flour mixture, whisking. Bring to a boil, whisking constantly, then reduce heat to low.  Add the heavy cream, lemon juice, sour cream, gouda cheese, cheddar cheese and two teaspoons seafood seasoning, stirring until cheeses are melted and sauce is smooth.

Spray a 9-by-9-inch pan with nonstick cooking spray and place cooked pasta and lobster in pan. Pour cheese sauce into pan and mix everything together.

Sprinkle breadcrumb mixture on top of mac and cheese and then bake for 15-20 minutes, until the cheese is bubbly and the breadcrumbs are browned. Sprinkle with black pepper and serve.

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