P is for Pets

The April Blogging from A to Z Challenge continues!

Today's photo brought to you by the letter P.

Today’s photo brought to you by the letter P. (Photo credit: Colette Cassinelli)

P is for PETS

We like to name things after food.  We’ve had pets named after squash and fruit, and nicknamed our children with words like Pickle.  Sometimes the cuteness is just good enough to eat, so why not name our favorite things after delicious dishes?

What do you call your furry friends?  Do you go for a “human” moniker, or something more quirky?

Leave a comment for me, if you please.  Writing is a lonely business.

Also, visit some of the other few thousand bloggers participating in the A to Z challenge by clicking below:

Now We’re Cookin’

I’m so excited to be the new Ozarks’ Cookery columnist for The Ozarks Mountaineer Magazine!  Starting in the May/June edition, yours truly will be sharing some of the delectable delights that Ozark food enthusiasts enjoy.  Many thanks to the fabulous Faye Pfister for blazing a buttery trail of goodness these past several years!

English: Kitchen Euskara: Sukaldea

In the months to come, I’d be thrilled to get your column theme suggestions, recipe ideas, and recommendations for new cookery- and food-related books published by authors in the Ozarks.  (You can email me by clicking on the link to the right.)

Until the first column goes to print, however, let’s take a look at one of my personal favorites…

Idaho Baked Potato Soup

Ingredients

  • 3 bacon strips, diced
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 3 cups chicken broth
  • 2 large baked Idaho potatoes, peeled and cubed
  • 1 cup half-and-half cream
  • 1/2 teaspoon hot pepper sauce
  • Shredded Cheddar cheese
  • Minced fresh parsley
 Directions
  1. In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.

Serves: 4-6         Prep Time: 30 minutes      Cook Time: 30 minutes

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Find more Ozarks’ Cookery articles at The Ozarks Mountaineer Magazine