Or just heat a quart of chicken broth and spoon in the leftover casserole a little at a time and stir... Then mix 1/4 cup flour with 1 cup milk and slowly stir into the simmering mixture. Cook no more than 3 or4 minutes....and puree with a stick blender if you wish...or eat it chunky.... Garnish with chopped green onion or crumbled bacon. Sounds good! Linda C

Here is a delicious one by Jacque Pepin: Egg and tomato gratin 6 large eggs, preferably organic and free-range 2 Tbs good olive oil 2 medium onions, thinly sliced 4 tsp chopped garlic ¾ tsp dried thyme leaves ½ tsp salt ¼ tsp freshly ground black pepper 1 14-ounce can whole peeled tomatoes, roughly chopped and juices reserved 2/3 cup grated gruyère (or other good-quality Swiss-style) cheese 1. Place the eggs in a saucepan and add cold water to cover. Bring to a boil over medium-high heat, reduce to a simmer, and let cook for exactly nine minutes. Immediately (and carefully) pour the hot water out of saucepan and run cold water over the eggs. Transfer the eggs to a bowl filled with ice water and let sit for 10 to 15 minutes, until thoroughly cooled. Peel the eggs, and cut each of them into four wedges. Arrange the wedges in a 6-cup-capacity gratin dish or baking dish. 2. Heat the oven to 400 degrees. Heat the oil in a large skillet over medium-high heat until hot but not smoking. Add the onions, and sauté for about two minutes; then add the garlic, thyme, salt, and pepper. Add the tomatoes and their juice, bring the mixture to a boil, reduce the heat, and simmer, covered, for 4 minutes. 3. Pour the onion and tomato mixture over the eggs in the gratin dish and sprinkle the cheese evenly over the top. Bake for 10 minutes; then turn on the broiler and broil the gratin 3 or 4 inches from the heat source for 2 or 3 minutes, just to brown the top. Serve. Serves four.

Or just leave them in their foil until they turn the color of my toe and throw them out. :) The toe is healing nicely, thank-you, and car #1 has finally gone to the dealership. Car #2 is still being fixed. I did get to do a couple of errands after the tow, and now my other ankle is complaining about taking up the balance duties of the opposite pinky. I should cook, but I think I'm playing hooky tomorrow. ;) I was out eating a romaine-free salad tonight, but did filch some fries from my companion, who never finishes them anyway. They were way too salty, but really good. Better than usual. The too salty was probably the improvement. ;) 2Many, no apologies! That's hysterical. Well the potatoe is hysterical. The quip is smile-worthy. All good. I've often seen a hand of ginger, but that's the first foot of potato I've seen! Sherry, that rock sounds as immovable as the bathtub! "Restaurant size" potatoes is what they're called. though, as you say, many restaurants serve larger ones. Two pounds though? Wow. I can't imagine wanting to bring home an uneaten half of a potato the way I would half a chicken serving or half a sandwich. And here I thought one pound potatoes were huge!

The trout I have had has been bland, and I would not want to add sesame oil to it, and so I guess that is out. I also do not want more soy sauce - this is a pomegranate sauce, not a teriyaki sauce, and it has the flavor balance I want as it is. Kevin agreed that chicken thighs would be good, but I forgot to mention shrimp to him. I'm going to see if I can find the shrimp in the freezer, and if I do, I might just use that, as it would take less effort. I'm just not sure about pomegranate with shrimp, whereas I think pomegranate and chicken thighs would be fine.