Thanks! Yep, it’s an artery clogger. Definitely for special occasions.
My motto: Everything in moderation including moderation.
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You’re actually correct. I’m not sure about the boiling first. But I think real “scalloped potatoes” (not potatoes au gratin) don’t have all the cheese - just potatoes, cream or sour cream, seasoning, salt, pepper, maybe a thin layer of parmesan on top, maybe, but that’s it.
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fish steamed with a spicy red curry paste in banana leaves. recipe here.
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Exquisite!
Chocolate lava cake. From the Balthazar cook book. A little over cooked. Was supposed to cook 30 minutes in 4 inch ramekin. Went for 22 minutes in 2 inch ramekin. Have some batter leftover. Going to cook for 16-17 tomorrow.
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I had a craving for a peanut butter cookie. We had all the ingredients, so I decided to make some. Creamed the butter, peanut butter, and sugars. Cracked the last egg in the house into the mixing bowl. Rotten. I’ve been cooking for over 50 years and don’t think I’ve ever gotten a rotten egg before. So gross.
Oh nooooooooooooooo. I’ve never gotten one either. The closest and still far from that was when I bought some quail eggs for some ‘shooters.’ When I cracked them, two showed feathers. But that’s far from rotten. Yuck.
Big news here is that I did not do the home cooking - the hubby did!
I picked up a copy of Jacques Pepin’s “The Shortcut Cook” at a library book sale, brought it home and realized - wow, tons of workable recipes!
My husband, who has only been willing to try crockpot recipes, picked out the corn pudding (very much like Stouffer’s corn souffle) made it and? It was excellent! (You put everything in a food processor, puree it, put it in a greased baking dish and, bake.)
I’m reading though it and am smiling more and more - I love how practical he is in this. For some recipes, he is even happy to suggest frozen hash browns. “You can, of course, peel and dice fresh potatoes for this recipe, but frozen hash brown potatoes work very well.”
Plus, he did all the illustrations. A helpful treat of a book.
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Love this story 
As a side note, we’re doing a cruise on Oceania Cruises. Jacques Pepin is their culinary director and their ships have a restaurant “Jacques.” Can’t wait.
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Oh! Have fun! And eat well : )
He is such a treasure.
He truly is.
Here’s a sample menu. I read a review from someone who said they just had apps. With foie on the menu, me too
https://www.oceaniacruises.com/Documents/Menus/1705/Jacques-Dinner-Menu.pdf
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I’m embarrassed to admit that I don’t think I’ve ever made fried rice. Did last night using parts of a Lucky Peach recipe. No meat or eggs. I overcooked it but it was still good…with pork belly 
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Nice .
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Good looking recipe
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Did another Lucky Peach recipe for stir-fried asparagus, Vidalia onion, leftover rice and grilled shrimp.
Do you have their book on Asain cooking? how do you like it
Embarrassed to admit that these are the first things I’ve cooked from it. But I’ve been impressed so far and want to dig into it more. The instructions are very detailed.
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I think it’s Ina Garten or maybe Martha who cracks her eggs into a separate bowl in case one is bad. Then she doesn’t ruin her batter.