I dunno but I’m smart enough not to disobey orders on Mother’s Day.
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I’ve never been able to get the hang of cheesy scalloped potatoes. Usually end up riffing off a copycat recipe for the Cracker Barrel’s Hashbrown Casserole, like this:
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I’m a recipe follower. I figure it’s why they get paid the big bucks 
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That hash brown casserole works so well for brunch. I make a huge tray and it disappears so fast.
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@Bookwich if you have a favorite mac & cheese recipe, you could use the same cheese sauce to make cheesy scalloped potatoes. I would double or triple the amount of cheese sauce depending on how cheesy you want to go with your potatoes.
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Turning leftover Spices!3 Gangsta Casserole “Murder-Style” leftovers into “jambalaya”
Strain off broth and cook with Bomba rice (3:1 ratio, bring to boil, cover and reduce heat to minimum, steam 18 minutes, take off heat and let sit for 10 minutes).
Chopped the strained stuff, removing shells and bay leaves.
When rice is done, mix it all together.
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Hey, you better be careful! @Sgee doesn’t like photos of leftovers! And I’m super glad to see that you carried all that great sounding stuff home.
This is the appropriate thread for this content
Rather than “Random Food Photos”? Okay, your wish is my command 
No photos but, I’ve made two batches of strawberry jam in two weeks - and they’ve both been fab. Pretty early in the year for strawberries to be nice, so I am anticipating a better than average berry summer.
Side note - When I was a teen, I used to use an old narrow baby spoon to hull and clean strawberries. (Probably my old baby spoon, gulp!) Recently tried the end of a peeler but was not happy with the result, so today? Used a small narrow dessert fork. Perfect! I held the berry with my left hand, the fork in my right - dug, twisted and pulled - done! Went through a pound of berries quickly and easily, with no harm to the berries.
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(I should know this?) Where do you live? I’m always surprised at this time of year when people have fruits/vegetables. We’re down in the 30s at night.
Cath -
I’m in Los Angeles.
Born in a suburb of Pittsburgh, then moved to a suburb of Cleveland before I was a teenager and then? Moved to LA on my own. (gasp!)
They grow heaps of strawberries by Oxnard/Camarillo and we are happily glutted with them in the summer. That said, the spring ones are usually tart and watery. These? A tiny bit of extra water but very tasty.
I had a friend who lived in Oxnard and the strawberries were fantastic. RED all the way through.
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This is what I first made with the early CA strawberries - Nancy Silverton’s mixed berry crostata.
Killer easy crust and, only now do I realize that part of that is - she has one tablespoon of vanilla in the crust. Which is, basically, one tablespoon of alcohol - which greatly reduces the gluten content (#vodka-in-pie-crust-or-biscuits #thanks-Kenji)
Anyhoo, the strawberries were so nice, I didn’t have to pick out the good ones - they were all good, so I had extra left for jam : )
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It’s been a really jammin’ strawberry season so far in SoCal this year… We’re making conserve with Harry’s gaviotas, and serving it simply with freshly-whipped cream and butter cake. #hopeourdentistisnotreadingthis
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Thanks for your post - glad I’m not the only one thinking it’s a good berry year.
And FYI, my dentist became a dear friend and she did not care what you ate - as long as you brushed afterwards 
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Mid- to late May was peak strawberry season back before they figured out how to extend the season.
Just got half a flat from a Japanese farm in Camarillo. The berries are perfectly sweet. My friend who got us the berries said the season is almost over. They were the 2nd best berries we’ve had this month after a box of Harry’s gaviotas we bought at Bristol Farms YL. Went to Bristol again this weekend and they did not have any Harry’s.
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Wow, really? Show’s how much of a California newbie I still am! Thanks for the info and, I’m glad they figured out a way to extend it - love California strawberries 