I now pronounce you man and woof.

Confession time. My dog Chica thinks that my husband is actually her husband. I often come home to the two of them snuggling on the couch in a warm embrace. In the evening, when I want to sit on the couch with Daniel, Chica won't give up her spot, usually leading me to sit on another couch by myself. I've described this to many people, but no one seems to believe me. Well, I've finally caught it on my camera, so here goes:

Scenic Sunday

Hiking with Chica at the Ridge.

Our Beautiful Valley.

Chica summoning her inner cow.

Potatoes Gratin Dauphinois

These are the most delicious scalloped potatoes you will ever taste! It's a foolproof recipe that always turns out creamy and amazing. It's out of the Joy of Cooking, and I'm posting it at my stepmom's request. Sorry, no photo! But just imagine creamy, soft layers of thinly sliced potatoes with a golden crispy cheese top. Makes 6 to 8 servings.

Ingredients:

1 clove of garlic, halved
1 tablespoon of butter, softened

2 1/2 pounds of potatoes, peeled and very thinly sliced (I always use Yukon gold potatoes because they are creamy and rich)
3 cups of a combination of milk and cream (I do half cream, half milk, but you can use less cream if you want a lighter dish)
1 tsp. of salt
1/4 tsp. of black pepper
pinch of nutmeg
1 cup of grated Gruyere or Fontinella cheese (or whatever cheese you've got laying around)

Preheat oven to 350. Rub a 12-inch glass dish with the garlic clove. Discard garlic. Next coat dish with the tablespoon of butter.

In a large saucepan, combine the potatoes, cream, salt, pepper and nutmeg and bring mixture to a gentle boil over medium heat. Cook and stir until the liquid thickens, about 5 minutes. Pour mixture into baking dish and top with the cup of cheese. Bake until the top if golden and potatoes are tender, about 45 minutes to 1 hour. Enjoy!

Just to post a picture anyway, though, here is the new beret I just knit for myself!