Lucky Star's Blog

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https://x.com/APompliano/status/1850996458444767609

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Ingredients

• 2 cups heavy cream
• 2 eggs
• 1 1/4 tsp. salt
• 1/4 tsp. freshly ground pepper
• 1/4 tsp. freshly grated nutmeg
• 6 large russet potatoes, peeled and cut   crosswise into 1/16-inch-thick slices
• 4 oz. Gruyère cheese, shredded
• 1 Tbs. chopped fresh flat-leaf parsley

Directions

Preheat an oven to 350°F. Butter a shallow 2-quart ceramic baking dish.

In a large bowl, combine the cream, eggs, salt, pepper and nutmeg and whisk until just blended. Add the potatoes and toss gently until evenly mixed. Transfer to the prepared baking dish. Using your fingertips, spread the potatoes in an even layer, pressing them lightly so they absorb the liquid. Sprinkle the cheese and then the parsley evenly over the top.

Cover the dish tightly with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the top is golden, the gratin is bubbling and the potatoes are tender when pierced with a knife, 15 to 20 minutes more. Let stand for 10 minutes before serving. Serves 8 to 10.

                      7 7 7 7 

Ingredients

• 1 Tbs. unsalted butter
• 1 shallot, finely chopped
• 2 Tbs. all-purpose flour
• 1/2 cup chicken stock
• 1/2 cup heavy cream
• 1 cup grated Gruyère cheese
• 1 tsp. chopped fresh thyme
• Salt and freshly ground pepper, to taste
• 3 lb. Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
• 1/2 cup grated Parmigiano-Reggiano cheese

Directions

Preheat an oven to 375ºF.

In a 10-inch nonstick fry pan over medium heat, melt the butter. Add the shallot and cook, stirring occasionally, until tender, 3 to 4 minutes. Add the flour and cook, stirring constantly, until fragrant, 1 to 2 minutes. Slowly stir in the stock and cream. Add the Gruyère and thyme and stir until the cheese has melted, about 1 minute. Season with salt and pepper. Add the potatoes and stir to coat them well. Cover the pan and cook over medium heat for 15 minutes.

Remove the lid and sprinkle the Parmigiano-Reggiano on top. Transfer the pan to the oven and bake, uncovered, until the top is golden brown and bubbling at the edges, 30 to 35 minutes. Let cool for 5 minutes before serving. Serves 6 to 8.

Ingredients

• 3 1/2 lb. sweet potatoes, peeled and cut into 2-inch pieces
• 6 Tbs. (3/4 stick) unsalted butter
• 1 Tbs. thinly sliced fresh sage
• 1/2 tsp. ground cinnamon
• 1/8 tsp. freshly grated nutmeg
• 3 Tbs. firmly packed light brown sugar
• Kosher salt and freshly ground pepper, to taste
• 1/2 cup maple syrup
• 1/2 cup toasted chopped pecans

Directions

Place the sweet potatoes in a large pot, add water to cover by 3 inches and bring to a boil over medium-high heat. Reduce the heat to medium-low and gently cook the potatoes until they are tender when pierced with a fork, 15 to 20 minutes. Drain well in a colander. 



Fit a food mill with the disk with the smallest holes, set over the pot and pass the sweet potatoes through in batches.

In a small saucepan over medium heat, melt the butter. Add the sage, cinnamon, nutmeg and brown sugar and cook, stirring constantly, for 1 minute. Pour the butter mixture over the sweet potatoes, season with salt and pepper, and stir until incorporated. Transfer the sweet potatoes to a serving bowl and cover loosely with aluminum foil.

In another small saucepan over medium heat, combine the maple syrup and pecans and heat until just warmed through. Transfer to a small serving bowl. Serve the mashed sweet potatoes immediately and pass the maple-pecan drizzle alongside. Serves 6 to 8.

Ingredients

• 1 or 2 whole nutmegs
• 1 cinnamon stick
• 12 egg yolks
• 4 cups milk
• 1 1/4 cups sugar
• 2 cups heavy cream
• 1/2 tsp. vanilla extract
• 1 1/2 cups brandy, Cognac, rum or bourbon

Directions

Using a nutmeg grater or the smallest rasps on a handheld grater-shredder, grate the nutmeg until you have about 1 tsp. In a spice grinder or a coffee grinder reserved for spices, grind the cinnamon stick. Set aside.

In a large saucepan, whisk together the egg yolks, 2 cups of the milk and 1 cup of the sugar. Place over low heat and simmer, stirring often, until slightly thickened, 8 to 10 minutes. Remove from the heat, stir in the remaining 2 cups milk and let cool.

In a bowl, using a handheld mixer or whisk, whip the cream with the remaining 1/4 cup sugar and the vanilla until soft peaks form. Set aside.

Strain the cooled mixture through a fine-mesh sieve and pour into a serving pitcher or a small punch bowl. Stir in the brandy. Serve the eggnog in cups or glasses, topped with a dollop of the whipped cream and a sprinkle each of nutmeg and cinnamon. Serves 8 to 10.

https://x.com/AlexFinnX/status/1853603893134946404

https://x.com/willchamberlain/status/1853628275794317779

For those who claim a biblical worldview but are sitting the election out: Remember, God holds sovereigns responsible for limiting evil and promoting good for the weak and defenseless. In a constitutional republic like ours, the people are the sovereign, which means God will hold you responsible for how you acted. You have a duty to lessen evil, even if the candidates are imperfect. One is sworn to promote evil wholesale, the other has lamentable character flaws but will lessen the evil done. If you do not cast a vote to limit the evil done, you are part of the problem.

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