Smell...

What is it about a certain smell that just brings back memories, thoughts about a certain somebody who used to be in your life or just a general being of happiness?

I used to sniff motorcycle fumes and think happy thoughts of Taiwan. Of the thrill of going back to visit relatives and cousins. Of all the glorious food that I would get to eat. The excitment of going to a night market and looking at trinkets.

I used to sniff CK one and think of that ex whom I was so glad didn't last. The hurting words he said. Him asking me if I would buy discounted luxury goods if I was rich and the "wrong" answer I gave him. Of him following me home after school and wondering why I didn't beg him to come back into my life again like I always used to.

The jasmine in the garden have bloomed tonight and I remember another night in another place, another time where I stood in the moonlight with my eyes closed and filling my lungs with the intoxicating fragrance.

Happiness is .....

when your dog rolls over this morning to let you rub his belly for more than 1 minute and then sighs in complete contentment.

Potatoe and onion gratin

Potatoe and onion gratin
Originally uploaded by eyes1997.

Gratin is the theme for this week's Friday Food Fiesta theme.
I've occasionally eaten this at restaurants but having never made one myself before, I had to google gratin on the net for some help.
Anyway, having never been a stickler for following instructions, I've decided to improvise on the recipe I found.

INGREDIENTS:

4 medium potatoes
1 big onion
3 slices of streaky bacon
2 Tablespoons butter
1-1/2 cups grated Beaufort or Gruyere Cheese
1 cup grated Parmesan Cheese
1 to 1-1/2 cups milk
salt & freshly ground pepper
Freshly chopped rosemary and parsley

PREPARATION:

Preheat oven to 325°F.

1. Slice the potatoes and onions to 1/8-inch thick.
2. Lightly pan fry the bacon and leave aside to cool. Roughly chop.
3. Combine potatoes, sliced onions and chopped bacon in heavy large saucepan. Add enough milk to just cover. Bring milk to boil. Reduce heat and simmer until potatoes are almost tender and the liquid is reduced. Sprinkle liberally with salt, pepper and chopped herbs and mix well.
4. Butter a gratin dish or shallow baking dish with 2 tablespoons of the butter.
5. Arrange half of potato-onion mixture in a shallow glass baking dish. Sprinkle mixture with 1/3 cup Gruyere cheese and then 1/2 cup Parmesan cheese.
6. Arrange remaining potato-onion mixture atop cheeses. Sprinkle the remaining 2/3 cup of Gruyere and Parmesan cheese.
7. Bake gratin uncovered in 325°F oven until liquid is completely absorbed, about 25 minutes. Remove from oven. Preheat broiler. Broil gratin until top is golden, about 2 minutes