Surprise visitor trick or treating on Halloween day!

Alice and myself were surprised to look out the window and see this cute little one looking for treats in our front yard.  She ate a bit, scampered around and joined her mother in the back yard before heading off into the wood.

A really nice Fish Stew Alice's mother cut out of the newspaper a long time ago.....

Fish Stew

 

Preparation: 35 minutes

Total time, 35 minutes

Calories/serving: about 350 calories

Serving 6, - makes about 7 cups

 

Ingredients

3 slices bacon

1 cup chopped onion

1 cup sliced carrots

1/2 cup chopped celery

1/2 cup chopped red or green pepper

1 8 oz. bottle of clam juice

1/3 cup dry white wine

1/4 -1/2 tsp. salt

1/2  tsp. dry mustard

1/4 - 1/8 tsp. black pepper

1 bay leaf

1 lb. cod or other white fish, cut into 1” pieces

3 Tbsp. butter or margarine

1/4 cup all-purpose flour

1 1/2 cups milk

1 8 oz. can cream-style corn

1/2 cup half and half

1/3 cup shredded extra-sharp Cheddar cheese

Directions

1. In 10” skillet, cook bacon over medium heat until crisp. Remove; drain on paper towels. Pour off all but 2 Tbsp.

fat from skillet. Add onion, carrots, celery and red or green pepper. Cook, stirring often, 8 minutes or until onion is

soft. Add clam juice, wine, salt, mustard, black pepper and bay leaf. Bring to a boil. Add fish, Reduce heat; cover

and simmer 10 minutes or until fish flakes easily when tested with fork. Remove bay leaf.

2. Meanwhile, in a 3-quart sauce-pan, melt butter over medium heat. Stir in flour and cook 1 minute. Gradually stir

in milk. Cook over medium-high heat, stirring constantly, 3 minutes or until thickened. Stir in corn and half and half;

heat through. Add fish mixture. Crumble bacon. Before serving, sprinkle soup with bacon and cheese.

 

**Note:

Cheddar cheese ranges in flavor from mild to extra-sharp. If recipe calls for shredded cheese, the cheese can be

purchased in 4-oz. pack, but it is more economical to buy it in a wedge or stick and shred it yourself. Cheese keeps

best when refrigerated, but can also be frozen. Wrap pieces no larger than 1/2 lb. in moisture and vapor-resistant

wrap and store a 0°F. Frozen cheese will retain its flavor but may become crumbly.

 

From the kitchen of Alice & Bob P.

Country Aire Campout with Seaport Sams Camping Club

Click the TITLE LINK above to view a Picasa Photo Album from this event.

Deer Haven Turkey Pot Luck October 2nd, 2011

JEANNETTE MARQUIS Obituary: View JEANNETTE MARQUIS's Obituary by Daytona Beach News-Journal

JEANNETTE MARQUIS Obituary: View JEANNETTE MARQUIS's Obituary by Daytona Beach News-Journal

A very nice lady passed away on September 21st, 2011...Jeanette Marquis

I posted this on my Facebook account....it's terrible not knowing how to adequately respond :(.

Robert R. Payette

My mother's brother Raymond's wife Jeanette Marquis died yesterday, in her mid-ninety's. A full life lived does not lessen the sorrow of losing her....but the memories live on with a smile for a life well lived.
Light a Candle
By Kathy Holler
(Contact: Kathy.Holler@gov.ab.ca)

Light a candle, it'll help to remind you
Of your time together on earth,
and as the flame flickers, remember
Her kindness, her goodness, her worth.
So, glow little candle, that briefly,
You'll know that her memory can't die,
As you see her sweet face in the glowing,
Shed a tear, say a prayer, then goodbye.

Collage from the just completed Seaport Sams Camping Club Lobster Cookout at Deer Haven Campground

Click Image for an enlargement!