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Potato leek soup

My first recipe out of mastering the art of french cooking, by Julia child, et. Al.

Pancetta and Gruyère Breakfast Casserole

1 tsp dried rosemary

1 tsp dried thyme

2 tb Milk

4 cups cubed, stale challalha bread

1 tb peanut oil

1/2 pound diced panchette

1 or 2 small shallots (optional)

dash of salt

pinch of sugar

1 cup shredded Gruyère

6 eggs

1 cup milk

1/2 cup cream

dash of salt and pepper

Spicy (buffalo) Vinegar

As you use your pickled peppers, or make hot sauce, save the mixture for Spicy Vinegar

Just strain the mixture into a clean container..

Add to veggies, salads or where ever you use vinegar...

Good and spicy!

Buffalo Dressing

Buffalo Dressing is the middle jar..

Thick hot sauce

Oil, Olive, Peanut, whatever you prefer

Place Hot Sauce in blender

Drizzle in Oil, while blender is running,  until consistency you like in a dressing...roughly half a part oil to 1 part hot sauce

Pop open top of blender and use a spout to drizzle in oilll

Keep in fridge..should keep for a couple of months or so, but it won't last that long!