Do you want fancy? I've done this one for larger dinners at Easter and it's good - it's Martha Stewart 3 pounds potatoes, peeled, and sliced paper thin 3 cups milk 1 clove garlic 3 tablespoons unsalted butter, softened Coarse salt and freshly ground black pepper 1 cup heavy cream 5 ounces Gruyere cheese, grated 1. Preheat oven to 325 degrees with a rack set in the lower third of oven. Combine sliced potatoes and milk in a large saucepan over high heat. Bring to a boil, and immediately reduce heat to low; cover and simmer until potatoes are just tender, about 3 minutes. 2. Place a colander over a large bowl and drain potatoes, reserving milk. You should have 2 cups of thick, starchy milk. If potatoes have absorbed more than 1 cup of milk, add enough milk to bring the reserved milk volume to 2 cups. 3. Rub a 3 1/2-quart oval baking dish with garlic and butter. Arrange sliced potatoes in the baking dish; season with salt and pepper. Dot with remaining butter and pour over reserved cooking milk and cream. Sprinkle cheese over top. 4. Transfer baking dish to oven and bake until cheese becomes deep golden brown and milk has reduced and thickened, 80 min approx What I have done for just us all my life is oddly what my mother did, and she didn't cook often. But still they are good, little clean up, no trouble... I peel and slice (1/4" or so) 2-3 large russets. Butter or oil a deep casserole dish, heat the oven to about 375. I start layering, potatoes first. Then about 2-3T flour (sprinkled over), whatever leftover cheese I find to grate in my refrigerator. Some chunked leftover ham. Pepper. If not adding ham and my cheese isn't a sharp type like cheddar, bit of salt. Then another layer, repeating the first ingredients. And a third, but leaving the flour off the top layer. End with cheese. I pour in milk until I can see it, maybe a little more than half the depth of the potato layers. Cover, bake hour, or hour and a half. The last 30 minutes or so I take the cover off so it will brown and more of the liquid will evaporate. Very good too, we had some leftover ham about a week ago and I did the no recipe potatoes again....but the ham is optional, can easily be a meatless side dish, or a one pot meal.

Was able to look at the link, great (yet discouraging) information. Will be checking out that site for other info, it's in my bookmarks, thanks carolb! Looks like even if I manage to keep the sprouts alive and bring them to harvest, the sprouts may not be great lol. If they struggle this much during the spring I can't imagine they will make it through the summer though. I'll stick with it until they keel over. I applied full shade for today, this morning everything seemed the same, no better no worse. Still haven't watered everything so as the soil dries we'll see if things improve. Silvia I am not big on collards but my wife is so I might give it a try. Trying to stay away from other crops that grow wide as I have a very small back yard and beds. However leaving it a dry wasteland is not helping anyone so might as well! :) I was at a farmers market last night and I was in a conversation with someone when I mentioned I lost half my garden in the last two days. Immediately at least 7 people turned towards us and said "Me too!!" so at least I'm not going crazy thinking it's me doing something wrong! The farmers said it's most certainly the heat, to apply shading and water frequently, same as suggested here on the forum. The shading is mostly done, holding off on watering until the soil gets back to normal from my overwatering. Even though I am not having much success I am having a blast experimenting and learning :) Today I'll be investigating some other stuff going on in my garden, will be posting separate forum threads on each rather than cluttering up this one. oldmangroot, carolb_w_fl, whgille and Silvia thank you for the feedback and making a rookie feel welcome :)

My first try gave me some beautiful plants! At the time I worked at an organic grocery store with spec ed students. I was telling the produce guy about my lovely BSs. He asked if I had problems with aphids.Even in a mostly organic store, they wouldn't get organicBS cause of the aphid damage! Apparently, I had been gardening without my glasses and went out to find my BS COVERED with the little suckers! I have tried a couple more times with the same results, even wearing my glasses and spraying the little suckers on a regular basis! Soooo, you might want to introduce your daughter to some less pest hungry veges! Nancy

I haven't done the test, but I don't have the common signs of being a supertaster. I'll have to get some food dye and try. I do have a strong aversion to sulphur, and don't need to overcook the cruciferous veg to smell it. I used to have the best multivitamins. I can't tolerate the binders that are usually used, and these were just fluff in capsules. I was working 11 hour days and not always eating well. They actually made me feel better. But then the wanted to be "all natural" and stopped putting imitation vanilla in (it's chemically identical to the real thing). They had used it to mask the sulphur from the B vitamins. I tried to hold my nose and swallow, but barfed them back up whole. i've learned to tolerate a lot of difficult foods from cabbage to cauliflower, raw to stewed, but I'm never going to like them (except roasted crisp kale sprouts, which are delicious even though they make the house smell horrid), nor choose them, nor seek them out. I doubt anything can make me swallow a Brussels sprout, but they aren't essential, and I can eat their cousins. I find the suggestions in thesupertaster article ludicrous, however. I can't abide cruciferous with cheese sauce! It just spreads the nastiness to the cheese! I learned to be able to eat them, when steaming became popular. Probably that not overcooked thing, and no supposed masking agent to be made worse. And I do actually like Buffalo cauliflower. I don't care for Buffalo sauce on chicken. It is too bitter and harsh. Together with cauliflower, they seem to neutralize each other. Anyway, thanks for all the suggestions. I hope Mother likes the result.