Can Me Have This: Various tidbits, here and there

So the last few months have not been kind to me in terms of getting my stuff done. The trade off is that I get to sit and stare at a little baby boy, while two crazy girls are climbing all over me. Although that may sound (insert your own adjective here), I find it incredibly (insert your own adjective here). In all seriousness, adjusting to three has been much easier than anticipated.

My time to bake/cook has been severely cut down but I manage to whip up some tasty, and oh so fattening concoctions.

My very dear friend, Teresa, not only is an amazing cellist but an amazing cook. She shared with me a very simple, yet, necessary recipe that all should make. Behold, the SCALLOPED POTATO:

Preheat oven to 350

9x13 baking dish

lots and lots of potatoes (Damn you Dan Quayle for always making me look up how to spell POTATOES!!!!)

16oz. cream, yes, the heavy kind. No skimping here

1 tsp. salt

1 tsp. flour

minced garlic to taste

pepper to taste

Gruyere, fontina, or any other type of melt-y cheese. I used a combination of both.

ham (optional)

Peel and slice potatoes to about 1/4 in. thick. Layer them in the dish. Slice the ham into edible portions and layer with the potatoes.

Mix everything else and pour over the potatoes. The garlic, pepper, and salt will sink to the bottom so I put some milk in and pour it in.

Grate cheese and cover every possible inch on top.

Bake uncovered for about an hour. You'll know when it's done. Trust me