Morgan Style Creamed Potato. This one would definitely open a restaurant. Fried the thinly sliced potato in olive oil and set aside. Cooked the garlic to a golden brown to reduce its socially desuasive (my coinage) after effects and set aside. Fried the mushrooms well and then put milk, oil, cheese (kashkaval), flour, salt in with the done mushrooms. Added cayenne pepper (very little), and zartar for all of its benefits. Topped the assemblage with turmeric (curcumin), and crushed black pepper to enhance the body’s use of the curcumin, and photographed. Be sure to read the mushroom warning. The warning is about using the wrong type of mushrooms. But, in terms of the good kind which are a bit old, you are on your own. That is the reason for the zartar (thyme) as an anti-fungi, anti-bacterial as well as all of its extra nutritional value. Even if the mushrooms were picked 10 minutes before, I would use this spice. Ten thousand years (or whatnot – don’t spoil the effect) of Lebanese culture has proven the value of this spice.