I must admit that my favorite potato is the yukon gold. Not for baking (baked potatoes, they’re not so special to me), no, but for just about everything else! The lovely, sweet and nutty, golden, firm-fleshed, yukon gold goes well in frittata, potatoes au gratin (with a good strong gruyere), hashed browns, roasted potatoes, mashed potatoes, soups, stews, and the list goes on. I love the yukon gold. It is a little nugget of earthy goodness.
…and I love my skillet. Thanks C, for the recommendation. The flavor just gets better with use.
The doctor’s solution for my shoulder is to medicate more. Advil – take 4, 3 times a day. Weeeee! I took four advil an hour ago and honestly, I can’t feel my shoulder at all. Wow. drugs. Wow!
Time equals 22 hours and counting. Mom and Dad arrive tomorrow night with Grandma. We even keep 3 pairs of fleece slippers for them when they visit our house. This is what good Chinese daughters/granddaughters do.