In the past week I've gotten lots of lovely comments, but for some reason blogger doesn't let me post comments to some of you. I've got answers for you, and a few recipes as well, and though it's nearly one in the morning, I have to do something till the Xanax kicks in... it's too dimly lit in here for thirty more rounds of sock. Alright then. Here we go:
D-fly - the negative space left by the Christmas tree is currently occupied by a rug. That's it. No bells, whistles, or gew-gaws. When the house was designed, that space was supposed to house a "telephone table", but our builder neglected to place a phone jack there. We considered hiring it done, but the reality of five children and their noise being funnelled down the stairs made it seem like a pretty lame place to keep a phone... or a writing desk... or a chair. Joe and Eli discovered throwing hot wheels over the railing. The chair now resides at the shop. Secondly, we'll be swinging through Milwaukee the Tues/Wed before Easter. Mebbe we have a blog meet at Loop's new location? I haven't gotten to see it yet. Lastly, here's the baked potato soup recipe you asked for. Feel free to modify at will:
2 sticks butter
2 to 4 onions, diced fine ( or run thru food processor)
saute onion in butter till onions are clear, add
1/2 c. flour to make roux (I use a little more)
with a rounded tbsp chicken base ("Better than Boullion" brand) in
a qt. of hot water.
Blend well, adding more chicken 'stock' to thin as needed.
Add ten (or so) baked, cooled, skinned, cubed potatoes
2 tsp basil
dash of white pepper
1/2 tsp tobasco sauce
You can add whole milk or 1/2&1/2 to thin soup if it becomes too thick during simmering(twenty minutes or so)
Garnish with crumbled bacon, sour cream, fresh chives or green onions, shredded cheddar. Roll away from table before you burst. Enjoy!
Thimbleanna - the tater-tot casserole recipe is an embarrasment, but since you're on a strict pre-wedding diet, I shall post it in case you're into church-supper food porn right now. I know I always am... what keeps me girlish figger in check. (snort)
Brown one and 1/2 to 2 pounds ground beef, drain off the greasy bits (not that it'll help. seems a bit pointless, really, when you see all the soup you'll be adding)
I usually chuck in a bit of onion, if there's any laying around (say half of one)
Spray a casserole dish with pam and layer half a bag (the big bag, not the sissy-sized ones) of tots. Mix meat with two cans cream of mushroom soup, a can's worth of milk, a tbsp Worchestershire sauce, and a pinch of garlic powder and pepper. Pour it over the tots and put the other half a bag on top. (here's where I toss it in the roasting oven of the AGA, so you'd better put it into a 425 preheated oven, then turn it down to 375 after 10-15 minutes) Bake till it's all bubbly around the edges and the top tots are deeply golden brown. Gross, huh? Know what's grosser? It's divine with Mrs. Butterworth's syrup on top... just a slight drizzle... the faintest trickle.
Hmmmm... what else was I going to answer? It'll come to me in my sleep, but for now I need to be heading to bed. And I forgot to buy a photo card for the dummy camera, so I'll mess with everything photo-related this evening at knit night. After I run around all day, messing with flyers and nails and getting more sock and sweater done. G'night all. C
P.S. I just remembered. Melly is blaming me for the duck farts... it's all Phyl's doing. I can only claim the adjustment to the basic recipe (half ounces of Bailey's, Kahlua, and whiskey)... put a scoop of vanilla ice cream in it, instead of "rocks". You'll be a much happier drunk, trussme...hic