a throwback Thursday, that's almost a forgetful Friday!

Where do the days go? Whoever said, "Time flies" couldn't have been more right...the days turn into weeks, the weeks into months, and the months into years. I simply can't keep up...my Throwback Thursday is being posted at 11:00 at night; it's nearly Friday!

I'll give you a quick look around the farm, and then on to this week's recipe!

I added solar lights to the chicken run...
why not let them enjoy a little summertime
sparkle, too?

looking through the double front doors at dusk...
lately there have been such wonderful,
cool breezes from the North.

Janice (you can find her here) inspires me with
her monthly Cupboardscapes,
so this little lady is on my rescued blue cupboard,
she makes me laugh!

and she's paired with some mini American flags

flowers are blooming indoors,

and out!

delicate spiderwebs almost seem surrounded
by water-drop diamonds,

they just seem magical to me.

Throwback Thursday...

Delmonico Potatoes

Another old recipe that seems to get its name
from an 18th century New York restaurant.

I've written it just as it was on the recipe card...any changes have been noted with an asterisk.

8 potatoes*

1 c. evaporated milk

8-oz. extra sharp Cheddar cheese, diced*

1/8 t. salt

3/4 t. dry mustard

1/4 t. nutmeg

1 c. milk

Garnish: paprika

Cover potatoes with water and bring to a boil; cook until almost done.* Drain and cool slightly. Slice and place in a greased casserole dish.*

Combine remaining ingredients; cooking and stirring is necessary or it will stick and scorch. Cook until cheese is melted; pour over potatoes. Sprinkle with paprika. Cover with aluminum foil and refrigerate up to 24 hours. When ready to serve, remove and let stand at room temperature for one hour. Bake at 325 degrees for one hour, until bubbling.

Clarification:

8 potatoes, almost done -
I peeled and boiled 8, approximately 4-inch potatoes

8-oz. extra sharp Cheddar cheese, diced -
I used extra sharp shredded Chedder cheese

cook until almost done - 

potatoes were boiled 8 minutes

slice and place in a greased casserole dish -

mine were sliced about 1 /4 of an inch, and placed in a 2-quart casserole dish

These potatoes are an old-fashioned version of potatoes au gratin...when making them again, I'd slice each potato thinner, add a bit of salt & pepper seasoning, and then toss in some crumbled bacon (bacon makes everything better!) 

Bailey says Happy Friday, I hope it's a good weekend for you!