hmmm...apparently it's been awhile!

Helloooooo! Yes, it's been awhile since I've posted anything here, but I've learned that it's hard to feel compelled to blog when I'm fairly convinced that no one is reading (I have no idea really, just a suspicion. I could have not posted just because I was really lazy, but I'd rather blame you, so yeah, thanks a lot). But now I'm going to try some reverse psychology on you guys...maybe if I blog more you'll actually start reading...well, that's not really reverse psychology I guess that's more like 'straight' or 'forward' psychology...kind of like the Field of Dreams philosophy: If you build it, they will come. Hmmm...maybe being really vague and coy would work...if so I would probably say, maybe I'll start posting more...maybe not. You'll just have to check back to find out! Nah, I'm not a huge fan of that idea. How about I just promise to post as much as I can? And if you come, great! If not, that's ok too :)

Ok, this thing is supposed to be about recipes, right? I helped Samir make a dish this evening that he remembered from his time in France as an exchange student. It has potatoes, eggs, a few seasonings, and BUTTER. Say it Paula Dean style - lots of butter ya'll! :) Try it out for a treat!

Samir's French-ie French Potato & Egg Bake
6 eggs
1 baking potato, peeled and scalloped
1/2 cup cheddar cheese
1/4 cup chopped parsley
2 T oregano, separated
1/2 T minced shallot
1/4 grated parmesan reggiano
butter. lots of butter.
Salt
Pepper
1 round pie baking dish

Servings: 4 big servings, 6 medium servings, 8 wee servings

Preheat the oven to 400 degrees.

Melt 1/2 T butter in a pan over medium-high heat. Add the scalloped potatoes and cook for three minutes then add the parsley, 1 T oregano, a pinch of salt and a few turns of your pepper grinder and cook, moving them frequently, until the potatoes are almost done (It will take about 7 minutes total).

While the potatoes are cooking, whisk the eggs and then stir in the cheddar cheese.

Either butter or spray the pan with cooking spray (Samir suggests heating the pan for a minute in the oven to help the butter melt, and I suggest using a cold stick of butter and rubbing around the dish).

Spread the, almost cooked, potatoes evenly into the prepared dish and pour the egg mixture on top. Next sprinkle with the parmesan and minced shallots, 1 T of oregano, another dash of salt, and a few more turns of your pepper grinder over top of the mixture. Place a few pats of butter (1/4 T each) over the mixture.

Cook in the oven for about 15 minutes, or until set.

We had it with (French-ie) French bread and red wine. We hope you like it!