Packing away the Superbowl, and now bound for Valentine's Day

     The game turned out better than expected. Since my Saints, and the boy's Patriots were out, we were rooting for the Packers. The Superbowl trophy named for the famed genius of the Gridiron, Vince Lombardi, went home to Wisconsin (love the cheese, by the way). He turned a so-so team into the essence of achievement. Lombardi demanded hard work, true grit, strong determination and a attitude of never accepting defeat. Losing was not an option. The Packers did Vince proud, every time there was a threat of the Steelers fulfilling the biggest rebound in Superbowl history the Packers shut them down. As Brett Farve fades from the minds of Packer fans, rising up out of the ashes is a new Phoenix Aaron Rodgers. This game was definitely worth the time spent watching it.

     This is the love of my life, we are having fun, exploring new recipes that we would otherwise never try.This would be the best photo that I could get, without inciting a mini riot. When I first met him, cooking was not something that he wanted to do. Now he is a natural in the kitchen.
This is the sauce before the meatballs were added, more importantly do you see those egg rolls in the background? Those are the coveted egg rolls that Noulieng Keopraseuth is responsible for. Even after yet ANOTHER ice storm, he drove them over himself. Long live Noulieng!!!!

     I would like to say that I snacked on carrot sticks and behaved, but that would just be a tall tale!  Superbowl fare in my house, did not reflect healthy choices. My husband actually picked out his own recipe and made it. I was impressed, because the meatballs were not that bad at all. Truth be told, I was a little hesitant, when the recipe called for jellied cranberry sauce. However the cranberry sauce recipe trumped the other recipe, he had selected, that called for grape jelly. Somehow, I have a hard time separating grape jelly from its significant other, peanut butter. The above photo is when the meatballs were added. Still yet, a closer photo of the Egg rolls, you can find them at Taste of Thai perhaps they might freeze and ship. Definitely worth the time.

     Speaking of peanut butter, we had some great dumplings that I pan fried and combined with peanut sauce. They were great, but a little spicy. Looking back, we probably should have steamed them, to get the dough nice and soft, so that the peanut sauce would cling better. Not complaining though.

     If you didn't already know, my youngest son Kerry,is named after my uncle, Kerry Landers. He was my mother's older brother. Great guy, he taught me how to gamble, and took in every stray. He had a big sense of humor, and an even bigger heart. Well, little Kerry will be 9 years old on Valentine's Day. He was my husband and I's, very own cupid. In year's past, Valentine's Day was a wee on the stressful side, with filling out valentine's with the kids and making sure that Kerry's birthday was special. I know my sister can relate, her child Brooke, was born on Christmas Day. By the way, giving a shout-out for Amanda Buotte today~it is her birthday!!! Happy Birthday Amanda, Love you!!!

     You were my cheer leading squad, when I thought that I had no one in my corner! You are beautiful and you inspire me everyday!!! Thank you for believing in me, when I did not believe in myself. Love You!!!

     This is the Love bug, Kerry made it. I had to take a picture because, at some point, life will take on warp speed and I will be sorry for not paying attention. Time in my opinion has already gotten away from me. My baby will be 9, and this will be the first year, that no red velvet cupcakes will be delivered to Academy School for reasons, I would rather not comment on. It is a shame though, who does not like red velvet cupcakes with cream cheese frosting. Don't need an event for such a treat, I am just sayin.....

     Cheese, cheese glorious cheese!! I would much rather blog about cupcakes, but alas in the words of Mick Jagger~"You can't always get what you want"! What follows is a recipe for Broccoli Cheddar Soup. In honor of the Packer's let's try and use only Wisconsin Cheddar.

     It is hard to see but this is frozen broccoli thawed. The main event!

Broccoli Cheddar Soup

3 cups rough chopped onions

3 cups rough chopped celery

6 cloves garlic minced

1/2 pound butter

1/2 pound of flour

1/2 gallon of chicken stock

2 to 3 pounds broccoli, frozen or otherwise

1/2 pound shredded cheddar

1 bay leaf

pinch of nutmeg

salt and pepper to taste

1 tsp dried thyme

couple healthy shakes of Tabasco

cream, only about 1/2 cup total to soften the soup a bit.

In a soup pot melt the butter and saute the onions, celery, and garlic until the onions are translucent. Add the flour and mix well, turn the heat down and cook on low heat for about 3 to 5 minutes, just long enough to cook the flour taste out of the mixture.Add the chicken stock and bay leaf. Bring to a simmer, I must say a low simmer. When you have flour in the presence of heat, you must monitor the temperature, otherwise the flour will stick to the bottom and if, without frequent agitation results in burning. Done it a million times, you get busy. When the soup has thickened, and has not thickened further, remove the bay leaf and discard. From here you have two choices. One you can blend the soup in batches in a food processor, until smooth. Or you can purchase an a immersion blender, or a stick blender and blend the soup until smooth. Once the soup is smooth season with nutmeg, dried thyme, Tabasco, cream and salt and pepper. Add the shredded cheddar and whisk with the soup until the cheese is melted. Adjust seasonings and enjoy.

Cleaning your house while your kids are still growing up is like shoveling the walk before it stops snowing. ~Phyllis Diller

May you have warm words on a cool evening, a full moon on a dark night, and a smooth road all the way to your door. ~Irish Toast

     I love where I work, for the sole reason that Jasmine, my buddy keeps it entertaining. The other day, she said to me "Hey, it's going to be an early spring"!, I looked out the window, stood on my tip toes, to look over the ginormous snowbank, to see what she was talking about? Hmmm, "Where did you hear that Jasmine"? "The groundhog didn't see his shadow"! Love you Jasmine!!!, not to mention that you make the most killer eclairs ever!!!, pictures to follow sometime soon. I was too focused on cramming one in my mouth, than taking a picture. I hope Bookie, doesn't read that last sentence.

     This is Dr. John Bookwalter M.D. F.A.C.S(a.k.a Bookie), he is for one, a football fanatic and trying to beat the war against obesity with his patients. In this picture he was pretty tired, he had a handful of laparoscopic cholecystectomies, or in our world gall bladder surgeries, and that was just in the morning. Anyway, he can get off the floor faster than me, and can swing a 50lb kettle bell!! Yep, that is what I said!!, I was so fearful for him as he was swinging it around. I wasn't sure if I should have the phone in my hand?, protect the wall size television?, stand behind him?, stand in front of him?, it was very stressful. I just kept clinging to the idea that this 70 something year old surgeon, would not hurt himself with a 50 POUND KETTLE BELL. I had a hard time with the 30lb one.

    

     If you can see this is a kinda a nice office, notice the leather couch in the lower right corner, this was the area we were doing the kettle bell exercises, and the "cat vomit" exercises. I know that last statement would incite intrigue. You should look for the book "Four Hour Body" , in this book it describes the "cat vomit" exercise. That name in itself made me want to dive into the book deeper.

     This is the office that I work in on Mondays, which in my opinion is my sanctuary. Notice the tremendously thinned out files, I DID THAT!!, it was so much fun, better than making Mac and Cheese at times. It is quieter than quiet. If you have ever worked in a kitchen, it is inherently loud, and besides that; I don't know how to turn the Doc's  massive TV on, or the radio, otherwise there would be some background noise. The desk straight ahead is Gerry's desk. That is where I sit, and GOD BLESS Gerry, thank you, thank you for helping me! I would be lost without you. The desk to the lower right is Linda's, I ADORE her because she always thinks that she is being harsh on me, apparently she has never watched Gordon Ramsey or an episode of Hell's Kitchen. I love Linda!!!

     This is the hallway that leads to perdition, no,no,no I am kidding....it does lead to a conversation about the crap we stuff down our throats though. Think about for a minute! You don't want to end up here, having to deal with poor circulation, due to inactivity. Which leads to a convo about what is plain as the nose on your face. Been there, and don't want to do it again. Like I said Bookie is a warrior in the battle against obesity.

     These are lentils, which are very good for a diet. If you are on a no carbohydrate diet, lentils and beans can fill that need for satiation. It just so happens that I have a Lentil Soup for you, when you finally have overdosed on Eclairs. (hey, it can happen)

  But before business, I want to introduce to you a woman that needs remembrance, I honored you Leah before, but the HTML, was so cluster flubbed. She will forever be young, vibrant and full of hope in our hearts. I am sorry that you were so sad, that you had to leave us behind. I never knew you, but watching this video..I kinda feel that I could have known you. Peace~&~Love. Here is the Shout~Out for Leah!! long over due. 

Hearty Lentil Soup

1 1# bag of lentils

4 ozs of butter

2 cups rough chopped celery

2 cups rough chopped onions

1 tablespoon chopped garlic

2 cups peeled, rough chopped carrots

2 cans of diced tomatoes

2 cans sliced mushrooms 6oz cans

2 containers of Beef Stock

1 bay leaf

1 cup of rice

1 tsp dried thyme

1 tsp dried basil

1 tsp dried oregano

1 to 2 tablespoons balsamic vinegar

1/2 cup grated parmesan

salt and pepper to taste

In a soup pot melt the butter and add the carrots, celery, onions and garlic and cook everything till it is soft and happy. Add the cans of tomatoes, mushrooms and lentils cook until everything is mixed and ready for the next step. Add the beef stock and bay leaf, bring to a boil, add the rice and turn down to a simmer. Simmer until the rice is soft, the lentils should follow. Season with the basil,oregano,thyme and balsamic vinegar~ season with the salt, pepper and parmesan cheese. Cuddle up with your favorite_______(fill in blank) and enjoy.

Even hundredfold grief is divisible by love. ~Terri Guillemets

Cauliflower makes you see in the dark!!!

    So the Southern Green Mountains, are barely going to get out of the single digits this weekend, JOY. This week, I have seen ice, rain, sleet, freezing rain and let's not forget snow. My youngest son, has face planted himself no less than twice out of the four times, it was actually safe to be outside. There is nothing like chipping the ice off, to get into the car.

    So apparently cherry Slushies cure, snow rash. This child is going to be the child that breaks a bone, I just know it. He is devoid of fear. In fact when he was 11 months old, he was jumping off the couch into the bean bag. His brother just giggling him along. This is why we had a slide lock on the INSIDE. That was all I needed, Baby Tough Guy cruising down the street, in only a diaper, face covered in cheese doodle dust, looking for a soul to steal.

    Now all is well in Gould land, youngest is slurping, and the oldest is studying. High school is the big leagues. Homework every night. My oldest has a perpetual scowl, that lifts the closer to Friday we get. Both boys practice the ancient art of willing a snow day. Did you know if you sleep with a spoon under your pillow, you get a snow day? I have survived 43 years without that golden nugget. However, it backfired on Wednesday because they needed to allocate for sleet, yada, yada. Maybe that requires salad tongs?

    Soup is on the menu in Antarctica, hmm I mean Vermont. It warms tired working parent bones, and if you are on a budget like us, it covers more than one meal. Cauliflower is one of those vegetables that you either like or hate. Brussels sprouts are my cauliflower. They remind me of leprechaun cabbage. You could cook the Brussels right out of them, and they still would be tough. Anyway, I digress...

    Cauliflower are a cruciferous vegetable, like my favorite, Brussels sprouts. They are said to lower the risk of cancer, high in fiber and vitamin C, and can stimulate our bodies to produce enzymes that break down potential carcinogens (this is any agent directly involved in causing cancer). I never really thought about carcinogens, until I turned 40 and realized that I wasn't 25 anymore... :(

Cauliflower Cheddar soup

2 cups or more (no rules) rough chopped celery

2 cups or more rough chopped onion

6 cloves garlic, rough chopped

2 heads of cauliflower, chopped (getting rid of the hard inner core and the green parts)

5 ozs butter

5 ozs flour

2 quarts chicken stock

1 cup heavy cream

1 cup of shredded sharp cheddar cheese

pinch of ground nutmeg and butcher grind black pepper

1 tablespoon Dijon mustard

2 tablespoons chopped dill

1/2 tsp caraway seed

salt to taste

1 tablespoon lemon juice

In a stockpot melt the butter, saute the onions, celery, garlic and caraway seed until soft, add the flour, turn the heat to low and cook until the flour taste is gone. Add the chicken stock and simmer until everything is soft. In a food processor, or using an immersion blender blend soup until smooth, blend in heavy cream and shredded cheddar until well mixed. Season with nutmeg, salt, black pepper, lemon juice, chopped dill and Dijon mustard. Step outside~ realize how cold it is, and eat some soup!!!

Fall seven times, stand up eight.~ Japanese Proverb

Every Friday Afternoon

     Fridays you can always count on the regulars swooping in, for the traditional last lunch before the weekend. It can get out of hand very quickly, if you are stocked, prepped and ready to go, it usually is manageable. People come up and order, then we prepare your order, and bring it to your table. The counter does not have too much room, causing the feeling of claustrophobia for us.

     This weekend we are getting ready for the Bridal Gala at the Quality Inn in Brattleboro. Fingers crossed that the brides fall in love with us. I wish that I could go, but Barb says you have to pay to get in, and most likely be a bride. Ha, I avoided the whole wedding thing, because I had issues with being noticed and what a way to be noticed, by being a Bride. Barb made tiny mini cupcakes of all flavors of cake we offer. Jasmine decorated a dummy cake, so that the couples can see the talent that those two possess. Tomorrow I plan on posting some pictures of the process they went through.

     I love making soup, it is a complete marriage of flavors and something that can not be rushed. In fact, I have a soup cookbook half-written that I work on from time to time. I look forward to sharing the soups that I have created over the years.  I need a bit of fine tuning, and life definitely is a learning process. Who knew I would get my crap together at 40?, being a bit pig-headed, I already thought I did have my crap together. I understand the statement "Life begins at 40", now.

     My kids, are for the most part self-sufficient and can tell me very clearly ( these times I wish they were babies still) what is wrong. Big plus, not having to travel with a luggage trunk of the various accouterments that a baby needs. No car seat, diapers, formula, bottles, wipes, infant Tylenol, blankets, mittens, hats, toys, etc, etc. Just me and my two clutter free hands. But enough about my new found independence.

     I made Turkey and Wild Rice Soup today and I am going to show you how. Buckle up it is going to be a bumpy ride.

    

Turkey and Wild Rice Soup

2 1/2 cups rough chopped celery

2 1/2 cups rough chopped onion

2 1/2 cups peeled and rough chopped carrots

2 tablespoons minced garlic

2 cans of diced tomatoes

1/2 cup turkey fat, saved from when you roasted the turkey(and all the yummies that are on the bottom of the pan, DO NOT throw away)

4 cups diced turkey

2 bay leaves

2 containers of turkey stock

1 1/2 cups of wild rice blend

2 tsps dried thyme

salt and pepper to taste 

In a stock pot heat the turkey fat saute the onions, carrots, celery and garlic until the onions are slightly translucent add the two cans of tomatoes and cook for an additional 5 minutes. Add all the dripping from cooking the turkey and the turkey stock. Bring to a simmer and add the bay leaves and rice and simmer until the rice is done. Remove the bay leaves and season with thyme, salt and pepper. I myself like to add a little cornstarch slurry, to sort of thicken the soup up like Campbell's Chunky soup. I would start out with 1/4 cup cornstarch mixed with 1/4 cup cold water and whisked into the boiling soup.  Ladle into your favorite bowls, snuggle up with your favorite book and enjoy.

Tell a man there are 300 billion stars in the universe and he'll believe you. Tell him a bench has wet paint on it and he'll have to touch it to be sure.~ Murphy's Law

There is Nothing a Soup can not Fix

     It was nice to get back to work. Yesterday, I was afraid that we were not getting anywhere too quickly. The trek to work still was slow going. My kids were not too happy. Secretly, I think they want all plows to suddenly malfunction. After the storm we had, I kinda wondered myself. End total: 20 inches of snow. That is just overkill, if you ask me.

     The above photo is what you see as you walk into the bakery. Mike and Barb built the place from the ground up, and oddly the only thing people ask is "what is the name of the paint, that is on the walls"? You'd think I would pay attention to the paint story, nope not a chance. If you look around this is only a small portion, of the massive building that it is.

     This is the front room, very cozy in there. The pub chairs make it possible to look out the window and watch the world go by. If you look real close at the windows, there are the snowflakes we made to welcome in the winter. Only, we did not welcome 20 inches of snow.

     I joke that this kitchen I work in now, is the "Disney Princess Kitchen" because it does not reflect the dirty, greasy feel of a kitchen that pumps out 150-200 people for lunch. It is the easiest kitchen to clean, and with a little elbow grease you would invite your grandmother in to eat off the floor. I am just sayin..

     A cold snap has preceded the storm from H-E- double hockey sticks. It is so cold that even cold would say "Hey, it's cold!". When it is cold, my soups sales skyrocket. Today I sold half of my beef and barley soup. I finally cut it off, because tomorrow is a new day, and I need soup to open up, and it is Friday!!, all bets are off on a Friday. People (for my little neck of the woods) come out of the woodwork. It takes four of us, to wrangle lunch, and I am not kidding! Maybe it is the fact that I cook all the turkey for sandwiches, hmmm who knows?

     Today, I made Tomato Cheddar soup, a big seller at work. It is an easy soup, provided you have a blender. This soup is a smooth soup and a blender achieves that result. The above photo reflects the primary ingredients.

Tomato Cheddar Soup

2 containers of chicken stock

4 pounds of over~ripe tomatoes cored and diced

3 cans of fire roasted tomatoes

3 cups rough chopped celery

3 cups rough chopped onions

1/2 cup peeled garlic cloves

1/2 cup butter

2 cups red wine, box wine will do ;) why spend all the money to just have it cook off

1 bay leaf

4 cups shredded cheddar

salt and pepper to taste

1/4 cup good quality extra virgin olive oil

1/2 cup pizza patch blend

1/2 cup fresh chopped parsley

2 pieces white bread

1 oz softened butter

1/4 cups shredded cheddar

2 tsps butcher grind black pepper

In a soup pot melt the butter and saute the celery, onions and garlic until soft. Add the overripe tomatoes and cook for another 10 minutes. De glaze with the wine and add the cans of diced tomatoes, chicken stock, and bay leaf and simmer for 45 minutes. Fish out the bay leaf and puree with either an immersion blender or a standing blender. Add all back to the soup pot and season with the spices, parsley, salt and pepper.Whisk the shredded cheese in and serve. I served with cracked black pepper and cheddar toasts. Simple: two pieces of good quality white bread, crusts cut off, Spread with butter, sprinkle with fresh cracked black pepper and cheddar cook in a 350F oven until crisp and golden brown.

Every day I get up and look through the Forbes list of the richest people in America. If I'm not there, I go to work.~Robert Orben

Be Careful What You Ask For

     We in the Northeast, should be careful for what we ask for! Driving to work was nothing short of aggravating. Just a mere 18 hours ago, you could move around with little effort. Now it is snowing like crazy, and my feet haven't warmed up since I left for work at 7:30am. I would love to stick my hands and feet in an oven for just bit.

     Being a chef and working in a medical office has its differences. Chef's on their feet the entire shift. Medical office on your keyster the entire shift. Chef's minimal contact with the public, medical office non stop contact. Chef's some grammatical work, medical office get writer's cramp. Experience is priceless. I have learned the art of compassion for my fellow human beings, being able to listen is all that anyone ever wants, people want validation and someone who cares. I am grateful to have learned those traits.

     So with a New Year on the horizon, what I am I resolved to change?   More doing, more getting in the game, less moments where fear decides what I will do, less temptation to focus on the negative. You know that annoying little voice that tells you that you can't, won't and don't. I resolve to step outside my comfort zone. I don't want my health to stand in the way of doing something great.

     Set goals and make baby step changes. Like "drink more water", that one I can never seem to adhere to.Take a dance class, this would certainly be out of what I deem comfortable. Stop cooking like Paula Deen (sorry Paula but , although your cooking rocks, it is fattening me like a Christmas goose). Not to mention that just about every recipe, would pretty much be banned in any context of health.

     For the New Year, I am going to make an effort to cut out all white foods, that means flour, potatoes, rice, including the brown, pasta,cereal, bread and cheese. I am a chef, so this could be a win-win situation for everyone in my house, we all could stand to shed some weight. Eat more Legumes, but what is a legume?  any bean, pea, peanut or lentil is a legume, they are rich in fiber and protein. They are fairly inexpensive and can take place of the macaroni and cheese, french fries, and rice pilaf.

Chicken Chili

2 packages of ground chicken
2 tablespoons olive oil
2 sweet onions, rough chopped
2 green peppers, rough chopped
2 red peppers. rough chopped
8 cloves of garlic minced
1 46oz bottle of V8 juice
1 14.5 oz can of diced tomatoes
1 6oz can of tomato paste
3 cans of kidney beans, drained and rinsed
1 tablespoon cumin
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon tumeric
2 tablespoons dark chili powder
1 tablespoon smoked paprika
salt and pepper to taste

In a stock pot, heat the olive oil and add the onions and garlic and cook until you can smell the garlic, add the peppers, diced tomatoes and ground chicken cook until the chicken is done. Drain in a colander and return to the same pot and add the V8 juice, tomato paste, and all spices and cook on medium low heat until the chili thickens, add the kidney beans and season, cook for about 10 more minutes and serve with a fresh slice of avocado. Remember no white food. :)

Cheers to a new year and another chance for us to get it right.~ Oprah Winfrey

Tis the season for soups,stews, and chowders.

     Time is flying by, I feel like, I just accepted the fact that summer was over.  Now, I have to agree to play nice with winter.  Ugh, I despise winter.  Maybe it is because you are limited in what you can do, unless you are a snow person. I am a snow person to the extent of admiring it from the window. The sun sets sooner, and you feel that you are racing the clock to get things done.  Whereas in the summer ,lady leisure is the co-pilot.

     Last night, I took my youngest son to karate and for a moment I lingered outside. The dojo sits by the West River in Vermont, and looking out over the water it seemed very still, as though it was too accepting that winter was coming. The Canadian geese noisily announcing their departure and the smell of a distant woodstove all confirmed my suspicions.
     During the winter, I love to make dishes that warm the heart and soul. Soups, stews and chili's, hit the spot when it is chilly outside. I love to fill the house with the smells of winter, apple pie, chicken soup and fresh baked rolls. What I need to do, is try and learn to cook for just 4 people and not 14. I have been trying for 25 years, to tone it down, to no avail.  I hope my sons have lots of children and manage to bring their brood to my house, because let me tell you, I have eating covered. Or I open a soup kitchen, and be content for life. I gotta play more Mega Bucks.

     Thinking about what soup, I wanted to share was tough, because I have so many favorites. Where I work, I get requests all the time.  The top five are Clam Chowder, Chicken and Dumpling, Chicken Corn Chowder, Italian Wedding and Broccoli Cheddar. So I thought that during the course, of when and if , I become a great cookbook writer, I would try to share all of them with you. Perhaps you have a better way, or maybe you have a great soup,stew or chili that you would like me to share with the world. I am here, waiting for that knock at the door.

      I remember when I was living in Alaska, and working at Charley's Restaurant, the chambermaids  knew way more about cuisine than me, at the tender age of 21.  This was the first time, I heard of fish head soup, I kid you not. These ladies that cleaned the rooms of the Ingersoll Hotel, on the island of Ketchikan, Alaska were serious, when they asked me for the heads of the salmon that I filleted. You know what?, 20 years later, I would sprint back to that moment and ask what,why,when, and how. I was young, very engrossed in myself.  All I have to say is, Darn it!, wish I knew then, what I know now. I was very blessed to have been apart of filleting 50 plus pound salmon, or helping my boss fillet a 200 pound halibut. Seafood in those parts are just ginormous. There is no reasonable excuse for the seafood that one pulls out of the water. I miss that. I also miss the laid-back attitude of my western friends. Everyone is in such a freaking hurry here. Hurry up it is winter? Do you see the insanity in that?
     So in these parts, Chowder is as important as Reindeer sausage in the Pacific Northwest.  A good chowder defines a establishment. Imagine the pressure one might feel? I have the pleasure of being from a really New England family.  My Mom's mom was swimming in New Englandish. In fact, I can remember laying on her living room floor and watching, depending on the year, the Red Soxs,the Patriots, the Celtics, and the Bruins. Her garage was even adorned with lawn chairs, TV and astro turf.  Those who were too vocal about a game, were sent to the garage. No heat and black and white TV. Funny, my Grandma would roll over in her grave if she knew I was a Yankee Fan.

    Chowder is my first secret to share.  A good chowder always includes key components, bacon, potatoes and cream. When I left the west coast for culinary school, there is a certain code of ethics that one has to follow for Clam Chowder. I learned from my first externship the correct way to make a chowder, and after all these years, I have never forgotten. Wink, wink Ann :)

Clam Chowder
1 pound of Good quality Bacon

3 cups rough chopped celery
3 cups rough chopped onions
1 tablespoon minced garlic
3 pounds mixed fresh shucked clams
1 2.5 oz envelope of St. Ours Clam Broth
1 gallon of hot water
1/2 cup sherry
1/2 cup white wine
8 oz butter
16 ozs flour
2 each bay leaves
2 cups heavy cream
1/4 cup finely chopped parsley
8 large potatoes, peeled and diced.
2 tsps, dried thyme leaves
1/2 tsp dried dill weed
1/2 tsp dried basil leaves
1 tsp black pepper

In a soup pot, render the bacon until crispy. Add the 8ozs of butter and melt.  Add the celery, onions and garlic and saute until translucent and sweet smelling.  Add the sherry and white wine and saute for a few minutes. Turn the heat down on the soup pot, and add the flour straight to the pot and mix well. Be sure that you mix it well, and on low heat.  Otherwise the flour will stick to bottom and give your chowder a burnt flavor. In a another saucepan cook the cut potatoes until they are soft but not falling apart.  Drain and set aside. In a container, mix the gallon of hot water with 2.5 oz envelope of St. Ours Clam Broth, and add to the soup pot.  Allow the chowder to thicken and get yummy.  Add the heavy cream and stir, add the seasonings and serve hot with Vermont Common Crackers.

"Good manners: The noise you don't make when your eating soup."~Bennet Cerf, humorist, publisher(1898-1971)

By the light of the silvery moon....

Back in the 80's, Scary movies were still somewhat primitive. In the respect that we had not evolved to the level of Jigsaw, or The Grudge. We were still in the early stages of developing Jason Vorhees, Michael Myers and introducing a new villain Freddy Krueger. During the evolution of horror movies, an edgy director came onto Hollywood boulevard. John Landis, the man responsible for me looking at the full moon in a whole new way. In 1981, American Werewolf in London premiered and groundbreaking transformation effects in the movie changed the face of horror movies forever I remember the night, I saw the movie and that particular scene where David Naughton transformed into a werewolf frightened me. The Oscar's were equally stunned and created a new category for the outstanding makeup in the film. Where did one man get such an idea?

     Werewolves are mythical creatures that possess the ability to shape shift from a man into a wolf during the full moon. These beasts have been scaring horror movie buffs for years, myself included. But is there some true to the myth. If you live in Elkhorn, Wisconsin, you are apt to believe in the myth.

     On a dark back country road that meanders through farms and fields, there is a creature that hunts by the full moon. It is said to resemble a canine and can stand upright like a man. Witnesses have said that the creature smells of decaying meat. Along Bray Road people have seen the creature hunched over along the roadside,and others have had very close calls with the beast. Doristine Gipson had the fright of her life. On October 31, 1999 she was driving along Bray Road, when her front tire was lifted off the ground, like she had stuck something. When she got out to inspect, what had happened, she saw a dark figure racing toward her. Luckily she was able to get safely into her car, as the creature jumped on the front hood of her car. It had been raining so the creature could not hold on.
     The rumors of the werewolf grew, and a local newspaper sent a reporter out to Bray Road to cover the story. Linda Godfrey was very cynical but as she heard the stories from the witnesses, she was convinced that something was happening on Bray Road. This reporter became a serious cryptozoologist and wrote a book. "The Beast of Bray Road:Trailing Wisconsin's Werewolf".

Recently a man named Steven Krueger who worked for the highway department was removing roadkill from the highway. He came upon a deer carcass that looked fresh, he decided even though it was not part of his inventory, he would pick it up. The animal was very heavy, and it took some effort to get it into the truck. As he took notes in the cab of the truck, his truck began to shake, startled he looked in the rear view mirror and saw a creature with its arms outstretched, trying to get the deer. Shocked Mr. Krueger drove away. Whatever the creature is, that is out on Bray Road, the residents of Elkhorn know better than to snoop around those parts after dark.

     For unstructured Halloween fun you certainly can camp out on Bray Road, however, I would not recommend it. Just 36 miles north on Interstate 43, is the city of Milwaukee, where there are Halloween attractions that are safer than being alone in the country with a werewolf. The Mars Haunted House , is one of Wisconsin's truly haunted houses. The home of a horrendous family murder suicide, of the Milton Family, people say they still roam the upstairs of the building. If you are looking for a scare to keep you up at night, be sure to sign up, and in case you don't believe there is plenty of paranormal evidence to back up their claim of being "Milwaukee's only TRULY Haunted, Haunted House".
     For Milwaukee's best burgers AJ Bombers is the place to go. The Milwaukee burger, is a combination of what is great about Milwaukee. 1/4 pound of beef, topped with a double portion of Nueske's Applewood smoked bacon (from Wittenberg,WI), double portion of Wisconsin Colby cheese, and fried onions that have been cooked in Schlitz beer. This burger reigned supreme on Travel Channel's, Food Wars, the battle of the best burger. Honorable mention goes to Sobelman's Pub and Grille , although they did not win, Sobelman's Burger fans will defend the Sobelman Burger to the bitter burger end.

Wisconsin Beer Cheese Soup

1 pound of bacon, diced

1 cup of onions, rough chop

1 cup of celery, rough chop

1 cup of carrots, rough chop

4 cloves of garlic

8 cups of chicken stock
6 ozs of butter
6 ozs of flour
3 bottles of New Glarus Fat Squirrel Nut Brown Ale
2 cups heavy cream

6 cups of shredded 1 year aged Sharp Wisconsin Cheddar

1 tablespoon Guldens spicy mustard

1 bay leaf

healthy shake of Tabasco

2 tsps Worcestershire sauce

salt and pepper to taste

In a food processor, process all vegetables including the garlic. The soup will be smooth so getting fussy about the vegetables is a waste of time. In a soup pot,render the bacon until crispy, add the vegetables and saute until somewhat tender. Add the beer and simmer for a few minutes. Add the chicken stock and bay leaf and bring to a slow boil. In sauce pan melt the butter and add the flour and cook for a few minutes on low.(this is to remove the flour taste from the roux) Ladle some of the hot stock into the flour mixture until it is mixable, add that back into the soup pot. The soup will thicken.

Add the shredded cheddar and heavy cream and mix well. Season with mustard, Tabasco, Worcestershire and salt and pepper. Garnish with buttered popcorn.

Age does not diminish the extreme disappointment having a scoop of ice cream fall from the cone.~Jim Fiebig.