sophie's fair

Bugs (c) Warner Bros

oohhhh... the aroma coming out of every open door... it's the smell of holiday food. tongue, come out and play...
as i said, i love the holidays! it may be stressful, but oh-so-worth-it. pay homage to the hero of the day -- the "chef" who would defrost the turkey for hours (days even, depending on how much the turkey weighs), meticulously prepare all the necessary ingredients the night before thanksgiving, then start up early before everyone else to cook everything on the long menu list in time for thanksgiving dinner. i wouldnt volunteer for the job for safety reasons (the guests' esp), i can be a spoon-licker, however (arent we all?). this is why it is important that we count our chefs as blessings.
i'm sharing a yummy recipe that may be served this thanksgiving, and it's also a great favourite of mine.

Autumn Potato Gratin

4 pounds mixed baby potatoes, such as Red Bliss, Peruvian Purples, and Fingerlings
2 cups heavy cream, plus some to cover
4 tablespoons butter (1/2 stick)
2 sprigs each fresh thyme, sage, and rosemary
2 garlic cloves, cracked
Salt and pepper
1/2 cup grated Parmesan

Preheat the oven to 400 degrees F.
Halve the potatoes and toss them into a large baking dish and season with salt and pepper.
Meanwhile, put the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over medium heat. Cook for about 5 minutes, to infuse the cream with flavor. Season with salt and pepper.
Pour the hot cream mixture through a strainer over the potatoes, (discard the herbs and garlic), if there is not enough cream to go 3/4 of the way up the potatoes then pour some additional cream on top to make up the difference. Sprinkle the Parmesan evenly over the top. Bake for 30 to 35 minutes, until the potatoes are cooked through and top begins to brown. Cover and keep warm until ready to serve.
(courtesy Rachael Ray)

happy thanksgiving!

I always thank God for you because of his grace given you in Christ Jesus.
-- 1 Corinthians 1:4