Come for the politics, stay for the snark.

In my day, never was longer.

One of our two political parties is a cult whose leader admires Vladimir Putin.

No offense, but this thread hasn’t been about you for quite a while.

Come for the politics, stay for the snark.

Many life forms that would benefit from greater intelligence, sadly, do not have it.

Come on, man.

The only way through is to slog through the muck one step at at time.

Sometimes the world just tells you your cat is here.

“When somebody takes the time to draw up a playbook, they’re gonna use it.”

Giving in to doom is how authoritarians win.

One lie, alone, tears the fabric of reality.

I did not have this on my fuck 2025 bingo card.

Oh FFS you might as well trust a 6-year-old with a flamethrower.

Their freedom requires your slavery.

“Facilitate” is an active verb, not a weasel word.

You cannot shame the shameless.

When tyranny becomes law, rebellion becomes duty. ~Thomas Jefferson

Of course you can have champagne before noon. That’s why orange juice was invented.

🎶 Those boots were made for mockin’ 🎵

When do we start airlifting the women and children out of Texas?

This country desperately needs a functioning fourth estate.

I’d like to think you all would remain faithful to me if i ever tried to have some of you killed.

Republicans: slavery is when you own me. freedom is when I own you.

“I was told there would be no fact checking.”

You are here: Home / Food & Recipes / Cooking / Open Thread: Thursday Night Menu Edition

Open Thread: Thursday Night Menu Edition

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Your weekly soul- and tummy-warmer, thank you Bad Horse’s Filly:

it’s always good to have a soup recipe on hand for when the cold weather returns. And there’s nothing better on a cold night than Creamy Potato Cheese Soup.

On the board tonight:

(1) Cream of Potato Cheese Soup
(2) Orange-Walnut Spinach Salad
(3) Pear and Sour Cherry Crisp

Click the blue text for recipes and shopping list. Mmm, taties & cheez!

Reader Interactions

23Comments

  1. 1.

    Yutsano

    OH MY GRAVY I’m hungry again and I just ate like two hours ago! Plus I had a really crappy chowder from a can (don’t judge me!) and that just sounds wondrous.

  3. 3.

    ellaesther

    Wow, and holy crow. I don’t usually get wrapped up in this sort of on-line food extravaganza, but — wow. And holy crow!

    I do believe I’ll be printing all of this out!

  4. 4.

    r€nato

    soup? LOL it was 93 here today. It’s at least a month from soup weather here in the Sonoran Desert…

  5. 5.

    Linkmeister

    Here’s something fascinating: go over to Little Green Footballs. You’ll discover that the top two posts are 1) a photo from Hubble and 2) a tech review of Apple’s Magic Mouse. The third and fourth posts pertain to the Ft. Hood shooting, but are confined to facts as reported by the MSM. Facts later proven to be incorrect (3 shooters; shooter dead), but that’s not LGF’s fault.

    A while back there’s have been frothing at the mouth coming from Johnson’s pages. Maybe he really has grown up?

  6. 6.

    Yutsano

    @Linkmeister: Seeing the light can sometimes be a hallelujah moment (a la John) or some get there in small incremental steps. I doubt I’d recognize the place if I went over there now.

  9. 9.

    apistat

    I know this is true about nearly everything, but a little bacon in the soup (sprinkled in your bowl, not cooked along with it) makes it 10 times better.

  11. 11.

    freelancer (itouch)

    @Snark Based Reality:
    I saw this last week, but it’s worth reposting.

    Anyone see wednesday’s FNL? The genius character writing of nascent characters in the show gave us a great moment where the head coach of Texas Tech plays a batshit football nut who tells Taylor that he “needs to find his inner pirate”. Just awesome stuff.

  16. 16.

    Comrade javafascist

    Yes, bacon on top of a potato cheese soup is sublime. I make mine a little differently, boiling the potatoes separately. In the main pot, I saute onions, celery, garlic in olive oil and butter. Add the flour and spices to make a roux. Add white wine and reduce (used to use beer but found it left a bitter aftertaste. Probably just needed to use cheap crap beer.) Add chicken stock and milk. Boil. Add potatoes. Blend thoroughly with a wand mixer. Add cheese. Serve.

  17. 17.

    R-Jud

    I am enjoying some jambalaya made with leftover Bonfire Night sausages. Personally I find potato and cheese soup a bit heavy. Potato and leek with lemon and dill? That’s more like it.

    The salad, however, sounds fantastic, and I’m totally going to try it.

  21. 21.

    Kirk Spencer

    @Svensker: If that’s your case, make crispy potato skins.

    Bake the potatoes to not-quite done. Scoop out and save the filling for another meal (lots of options). Start up the deep fryer, and cook the skins till they’re crisp. Salt them as soon as they come out.

    Use them as big potato-chips or as boats. For boats fill them with, well, you can go healthy or you can go for true couch potato mode. If you want to get unusual do something with the potato you scooped out, use it as the base for a dip/filling (mixing it heavily with things like cheddar cheese and/or sour cream and/or onions and garlic and minced jalapenos and/or bacon…) There’s one time I filled them with sloppy joe mix and another I filled with Q’d pork.

  22. 22.

    AJ

    Unless I missed it, it does not mention the number of servings you get from this recipe. I’m guessing 4…? Anyone…?

  23. 23.

    AnnPW

    Yum! A friend of mine recently made a wonderful cream of potato-cheese soup but instead of cheddar he used English stilton, and also substited leeks for the onion. It was to die for.

    You would probably want a different salad with it, though. I’ve been on a grapefruit and avocado binge lately.

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