posted August 13, 2007 09:39 AM         

The zucchini pictures brought back memories. The first time I planted a veggie garden I planted some zucchini seeds along with my green beans, tomatoes, etc. I discovered that zucchini could easily take over the world. It multiplies at alarming rates!!!

I was handing it out to all my neighbors. They started to run when they saw me coming with that zucchini.

I discovered at least a thousand ways to cook zucchini and turned all my neighbors on to zucchini bread. The recipe for that helped me dump a lot of it onto the neighbors. I was learning fast how to be a successful zucchini entrepreneur. Actually how to get rid of the stuff.

Incidently zucchini casserole is really good!!! LOL My kids loved it fried. But they had me making zucchini bread once a week. I was starting to have the same shape as the zucchini.

posted August 13, 2007 09:54 AM         

Too funny because August 15 & 16 are when Butch and I are taking our 2 day R&R excursion. We truly are going to be celebrating National Relaxation Day. Cool!!!

Can I add August 25th as celebrating my husband, Butch's birthday?

Also August 28th is our 42nd anniversary.

posted August 13, 2007 11:57 AM         

2 c. grated & peeled zucchini
1 tbsp. old bay seasoning
1 tbsp. mayo
1 beaten egg
1 c. bread crumbs

posted August 19, 2007 09:32 AM         

Yumo!!

August 17 is . . . . National Thriftshop Day

Sorry I was gone for so long, I was lost at the Thrift Store.

August 18 is . . . . Bad Poetry Day

You are a great time, just like a great wine.

Now that is bad poetry for you.

August 19 is . . . . Potato Day

GOODIE I LOVE POTATOES!!

posted August 19, 2007 11:19 AM         

The next time you bake potatoes, make some extra ones and try this hearty soup. This is also a great soup for using up any leftover boiled potatoes.

5 lbs. russet baking potatoes (6 large bakers)
½ lb. bacon
3 Cups 2% milk
1 stick butter or margarine
3 Cups onion, minced
7½ Cups chicken stock (or 1 heaping TB. CHICKEN SOUP BASE dissolved in 7½ Cups water)
½-¾ Cup all-purpose flour
½ tsp. THYME
1 TB. PARSLEY
¼ tsp. CAYENNE RED PEPPER
1 tsp. salt (optional)

Preheat oven to 350°. Wash and dry potatoes, poke with a fork, and bake for 1 hour and 15 minutes until soft. Cool to room temperature. Refrigerate for 1 hour to speed up the cooling. Remove the skins and coarsely chop the potatoes. Set aside. Finely chop the bacon and fry until crispy. Drain the bacon on paper toweling and set aside. Let the milk come to room temperature. Place 1½ Cups of chopped potatoes into a blender. Blend or mash with a little water to make the potatoes thin, yet smooth and creamy. In a large, heavy pot, melt the margarine or butter over medium-low heat. Add the onions and cook until they are soft and translucent, about 10 minutes. In a separate pan, heat the chicken broth to boiling. Using a wooden spoon, gradually mix the flour into the onion mixture. Continue stirring mixture for 3 minutes. Do not brown. While stirring the mixture, slowly add the rest of the chicken broth to the onion mixture. Next, add the potato puree. Mix well. Lower the heat to simmer and cook for 30 minutes. Stir often to avoid scorching on the bottom. Add milk, PARSLEY, THYME, CAYENNE, salt, PEPPER, and the remaining chopped potatoes. Cover and simmer another 30 minutes, stirring often. If soup is too thick, thin with more milk. Add ¾ of the crisp bacon and mix well. Serve garnished with the remaining bacon, cheddar cheese, and CHIVES, if desired.

Serves: 10-12
Prep. time: 30 minutes
Cooking time: 1 hour, 15 minutes