Top milk is the best

So I was reading Antoinette Pope's cookbook (she taught at Antoinette Pope School of Fancy Cookery) and she affirms my belief that top milk is best for sauces and custards, it is more stable.
So here are some recipes: Leek Pie, buy pie crust and line pan. Saute several leeks in butter. Grate really good Swiss and put in crust, top with leeks. Mix 3 eggs and 1 1/2 c milk or cream (top milk, kids), salt, white pepper, 1/4 t nutmeg pour in crust and bake at 375 for 30 min, till brown and puffy.
Eat your sweet potatoes: Peel, and cube. Saute with butter, cover pan. Add salt, pepper, chili powder, brown sugar, anything, they are so good.
I will post a recipe or Rumbledethumps next time. Rumbledethumps is the pinicle of British cooking.
We are having dinner over here tomorrow, one of grandpa's seafood feeds. I will get David to take photos. I am thinking of a curry coconut cream sauce.

What was I doing?

I was busy last week working on food, the program, and the stage backdrop for Nicks Blue and Gold dinner. We had 150 people. Now it is spring cleaning. I will post some rutabaga recipes soon, cause I have 3 in the fridge. I moved some of my cookbooks, you would think they were my children, I can't bring myself to get rid of any. See you later. PS yes I dyed my hair.

Oh My

Oh my people are reading this. OK it is just Paul and Aunt Gloria but still. I have not been able to post because I am getting ready for our Cub Scout blue and gold dinner. Here is a photo of how tired I looked after last year. Nothing like standing over hot steaming pots all day. I will put up some recipes that where requested this weekend.