BYC Café

[CapricornFarm]

I am meeting someone to sell a trio of quail today and going to Walmart.

 

[ValerieJ]

I am meeting someone to sell a trio of quail today and going to Walmart.

Be safe out there.

 

[Mtn Margie]

Still morning and thanks for the coffee! We spent yesterday down at the ranch pulling branches and cleaning up the dead stuff overhanging the irrigation feeder ditch before they turn the water on. We are supposed to get 6 inches or so of snow starting tomorrow.
At least the snowpack will be good for the summer hay and other crops!

 

[ronott1]

I am meeting someone to sell a trio of quail today and going to Walmart.

I am working from home again and will be on Zoom meetings from 11:30 to 1:45 today...I hope the meetings end early so I can get lunch!

 

[Meg-in-MT]

I made some potato soup in the instant pot last night (lunch today) and it was pretty well lacking in the flavor department, even after making a few adjustments. Do you have a good one Ron? I hope you can get your lunch!

 

[CapricornFarm]

Be safe out there.

Yeah, meeting at the pharmacy on the main road. And I have my mask.

 

[ronott1]

I made some potato soup in the instant pot last night (lunch today) and it was pretty well lacking in the flavor department, even after making a few adjustments. Do you have a good one Ron? I hope you can get your lunch!

Potato soup is very fast on the stove so I do note make it in the instant pot.

I so have a very rich recipe for potato cheddar soup. This tastes like a bake potato bar:

Loaded Potato Soup

8 ounces (1/2 of a 1-pound package) Bacon, diced

1# russet potatoes
1 large onion, chopped (about 1 cup)
1 cloves garlic
Salt and pepper to taste(layer salt in the recipe- add some now, when adding stock and at the end—A pinch at first and then to taste at the end)
1 to 2 cups cream(need to have fat content--lower fat milk products will curdle in the heat)
Chicken stock to cover potatoes in pot
1/2 cup cheddar cheese
3 green onions or fresh chives, chopped

Instructions:

1. Cook the bacon in a 4-quart saucepan over medium heat until crisp, stirring often. Remove the bacon from the saucepan and drain on paper towels. Pour off all but 2 tablespoons drippings.

2. Add the potatoes and onions to the saucepan, season with salt and black pepper and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Add the garlic and cook for 1 minute.

3. Stir in the cream, add chicken stock to cover the potatoes and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the potatoes are tender, stirring occasionally. Stir in half the bacon and half the cheese. Top with the remaining bacon, remaining cheese and the green onions before serving.

 

[Meg-in-MT]

Awesome! Thanks, Ron!

 

[Meg-in-MT]

Here we go. Oddly emotional thing.

 

[Shadrach]

View attachment 2063357
Here we go. Oddly emotional thing.

Is that your area Meg?