Got a slew of root vegetables from the winter CSA that just started on Jan 8. Tried to make a gratin, which would have beek OK, except for a few issues.
One, I had not sliced the veggies thin enough. Also, since I made the gratin in advance and cooked it from the frigde, I wound up undercooking the thing.
Two, I'd forgotten to salt the layers. Now, the layers also contained some bacon, and I salted the liquid that I added halfway through baking. It was just a touch undersalted when all was said and done. Next time I'll use my common sense and actually stick a fork in the damn thing to make sure it's done.
In other news, I seasoned the cast iron skillets I got for Christmas/My Birthday. They're still in the oven, actually. I'm not 100% sure what I will cook in them. I've got a crowd coming over for my birthday this Saturday, but we're going out to dinner. I'll have to think of something really special to break in the pans.