On Sun, 9 Dec 2018 12:28:23 -0800 (PST), Cindy Hamilton
> wrote:

>On Sunday, December 9, 2018 at 1:31:12 PM UTC-5, Jill McQuown wrote:
>> One large egg, fried (medium) served on a slice of whole wheat toast
>> with two strips of crispy bacon on the side. And yes, a glass of cold
>> milk.
>>
>> I'm thinking of making au gratin (scalloped) potatoes for dinner. I'll
>> be using about 6 gold potatoes, sliced then dropped into hot salted
>> water to quickly par boil them. Set them aside.
>>
>> There are two reasons for this: Peeled or cut potatoes tend to
>> discolour unless they're held in a pan of cold water until you're ready
>> to use them. No so with this method. Once par boiled they don't
>> discolour.
>>
>> The casserole also bakes faster if the sliced potatoes are already
>> slightly cooked. Strain the slices before layering them into the
>> buttered baking dish with the other igredients.
>>
>> My mother always served this as a main dish. She added diced cooked
>> ham. I'm thinking of adding sliced browned pieces of andouille sausage.
>> The cheese sprinkled among the layers will be shredded Fontina. Pour
>> a nice thick white sauce over the top. Bake at 350F for about 40
>> minutes until the potatoes are tender, the sauce is bubbly and the top
>> is nicely browned.
>>
>> Sounds like a nice warm meal on a cold day. And yes, it's gotten
>> what I call "cold" down here in South Carolina. Windy, rainy and only
>> in the 45F range.
>>
>> Jill
>
>That does sound nice. Breakfast was my usual oatmeal. We went out for
>German food for lunch. Dinner is likely to be very light, but I don't
>know yet what it will be.

I think that after a German lunch, a light dinner's always a wise
idea.