Hi, yesterday my Dad and I went to Pimyanoli's. It's a barbeque restaurant in Baton rouge. It was really good. They have a great kid's menu, including ribs. For an appetizer, I had chicken wings that were spicy, smokey, and tasty. I had brisket and mac & cheese for my main dish. The brisket was a little dry, but with the sauce on the table it was awesome. Thanks to our server, Ms. Amanda. She was really nice.
Happy New Year!
jr food critic
jrfoodcritic
Friday, December 31, 2010
Wednesday, December 22, 2010
Hi, everybody,
This past weekend I went to New Orleans. I went to Mona Lisa's, Cafe Beignet, and The Somethin Else Cafe again. I couldn't stay away from them.
A new restaurant I went to was The American Sector. The owner is John Besh. My server was Byron. He was really nice. The restaurant was next to the World War 2 museum. It's really kid friendly. What I wanted to try was their mac & cheese. I'm glad I did! The mac & cheese was served in old fashioned lunch box. The mac & cheese was on top of a mountain of fries. The fries were on news paper which I thought was cool. The mac & cheese was really cheesy and gooey, just the way I like it!
Another restaurant I went to was Irene's. It was packed. We waited an hour to be seated. So we decided to leave and went to Mona Lisa's. My advice to you is get a reservation!!! It did look great so we will definitely try it next time.
We also did some Christmas activities. We did caroling at Jackson Square, saw Santa, snow and real reindeer at Fulton Street and rode rides and saw all the Christmas lights at City Park!! I hope your family has a Merry Christmas and Happy New Year.
Till next time,
jrfoodcritic
This past weekend I went to New Orleans. I went to Mona Lisa's, Cafe Beignet, and The Somethin Else Cafe again. I couldn't stay away from them.
A new restaurant I went to was The American Sector. The owner is John Besh. My server was Byron. He was really nice. The restaurant was next to the World War 2 museum. It's really kid friendly. What I wanted to try was their mac & cheese. I'm glad I did! The mac & cheese was served in old fashioned lunch box. The mac & cheese was on top of a mountain of fries. The fries were on news paper which I thought was cool. The mac & cheese was really cheesy and gooey, just the way I like it!
Another restaurant I went to was Irene's. It was packed. We waited an hour to be seated. So we decided to leave and went to Mona Lisa's. My advice to you is get a reservation!!! It did look great so we will definitely try it next time.
We also did some Christmas activities. We did caroling at Jackson Square, saw Santa, snow and real reindeer at Fulton Street and rode rides and saw all the Christmas lights at City Park!! I hope your family has a Merry Christmas and Happy New Year.
Till next time,
jrfoodcritic
Sunday, December 5, 2010
On Friday I went to Le Creole on Highland Road in Baton Rouge. My server was Melissa. She was really nice and did a great job. I had bread and basil butter for my appetizer and Rabbit for my main dish. The rabbit looked and tasted like chicken. It was really good. I also tasted quail and gnocchi. They were also delicious dishes.
P.S. It's an upscale restaurant, probably more enjoyable by adults, but they do have a kids menu and a picture to color.
P.S. It's an upscale restaurant, probably more enjoyable by adults, but they do have a kids menu and a picture to color.
Sunday, November 28, 2010
Hey Everybody! I spent the first four days of this week in New Orleans! I went to some new restaurants. The first one was Somethin Else Cafe. I had a roast beef po-boy with a special sauce. It was like taking a bite of heaven. I also had a side of macaroni and cheese. This was not your everyday macaroni. It was spaghetti covered in cheese. It was awesome. The second place we visited was Cafe Beignet, it had great beignets and great breakfasts. Another restaurant I visited was Mona Lisa. I had a big lasagna, it was saucy and delicious. The spaghetti and meatballs were also very good. Hope you get to visit some of these soon, I know I will be back!
Till next time,
jr food critic
Till next time,
jr food critic
Wednesday, November 24, 2010
Sunday, November 14, 2010
Today I went to the Festival of Festivals in Gonzales, LA to celebrate Louisiana. They had so many new foods there. First I had a turkey leg and it was delicious. Then I had Alligator sausage. MEATY! The we rode some rides and after that LUNCH! I had chicken wings from a stand called Wings on the Run. If you are allergic to peanuts then don't eat them because they fry them in peanut oil. I also had a taste of my moms shrimp Fettuccine, my sisters nacho's, and my dads tamales. AWESOME!
We also got stickers for Louisiana's great seafood. Show your team spirit, Tailgate with Gulf seafood!!!
Til next time,
jr food critic
We also got stickers for Louisiana's great seafood. Show your team spirit, Tailgate with Gulf seafood!!!
Til next time,
jr food critic
Sunday, November 7, 2010
Saturday, October 30, 2010
Happy Halloween!!! Here are some recipes we tried. The one highlighted is the one we tried at a party and it was a hit. Enjoy
3 ghoulish Halloween recipes
By jr food critic
Eyeballs
• 20 marshmallows
• 20 cranraisins
• Red icing writer
Assemble the eyeballs by pushing one cranraisin into the center of one marshmallow. Using the red icing writer, draw the bloodshot lines on the top and sides of the marshmallow. Allow the marshmallow eyeballs to dry before serving them at your Halloween party.
Pigeon Poop
Made with white chocolate, mini marshmallows and pretzels, this is a yummy snack for Halloween.
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients:
• 5 cups of peanut butter crunch cereal
• 3 cups of Rice Krispies
• 2 cups of skinny pretzels/broken in half
• 2 lbs. of white chocolate
• 2 1/2 cups mini marshmallows
Preparation:
Mix all dry ingredients in large bowl. Melt white chocolate in double boiler or microwave oven. Pour melted chocolate over the dry ingredients and spread out on wax paper to cool. Break into chunks.
Swamp Creature Toes
• ½ whole skinless salted almonds
• Green liquid coloring
• 1 (12 ounce) package semisweet chocolate chips
• 1 (6-ounce) bag 8-inch pretzel rods (about 12)
Preparation:
Line 2 baking sheets with parchment paper. Mix almonds with 10 drops of coloring in glass bowl. Stir and place almonds on plate to dry.
Melt chocolate in microwave safe bowl for about 1 minute.
Break pretzel rod into 3 pieces and dip about ¾ way into melted chocolate leaving broken end visible.
Lay pretzel on baking sheet and lay green almond on top of dipped end.
Refrigerate after all are decorated and refrigerate until ready to serve.
3 ghoulish Halloween recipes
By jr food critic
Eyeballs
• 20 marshmallows
• 20 cranraisins
• Red icing writer
Assemble the eyeballs by pushing one cranraisin into the center of one marshmallow. Using the red icing writer, draw the bloodshot lines on the top and sides of the marshmallow. Allow the marshmallow eyeballs to dry before serving them at your Halloween party.
Pigeon Poop
Made with white chocolate, mini marshmallows and pretzels, this is a yummy snack for Halloween.
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients:
• 5 cups of peanut butter crunch cereal
• 3 cups of Rice Krispies
• 2 cups of skinny pretzels/broken in half
• 2 lbs. of white chocolate
• 2 1/2 cups mini marshmallows
Preparation:
Mix all dry ingredients in large bowl. Melt white chocolate in double boiler or microwave oven. Pour melted chocolate over the dry ingredients and spread out on wax paper to cool. Break into chunks.
Swamp Creature Toes
• ½ whole skinless salted almonds
• Green liquid coloring
• 1 (12 ounce) package semisweet chocolate chips
• 1 (6-ounce) bag 8-inch pretzel rods (about 12)
Preparation:
Line 2 baking sheets with parchment paper. Mix almonds with 10 drops of coloring in glass bowl. Stir and place almonds on plate to dry.
Melt chocolate in microwave safe bowl for about 1 minute.
Break pretzel rod into 3 pieces and dip about ¾ way into melted chocolate leaving broken end visible.
Lay pretzel on baking sheet and lay green almond on top of dipped end.
Refrigerate after all are decorated and refrigerate until ready to serve.
Monday, October 25, 2010
Sunday, October 3, 2010
Tonight I went to T.J. Rib's on Siegen Lane. The manager,Clark,was so nice. He took me for a tour of the kitchen! My servers name's were Laura and Tony. I give them a 5/5. They were so friendly. Our food came out so fast that I was amazed! My appetizer was Chicken wings! THEY WERE GOOD!!!! My main course was BABY BACK RIBS !!!They were awesome! I also had a side of mashed potatoes and mojos! They were so good! You have got to go there!
Till next time,
jr food critic
Till next time,
jr food critic
Sunday, September 12, 2010
Monday, September 6, 2010
Last night me and my dad cooked a redfish courtbouillion. Dad helped type the recipe below. It was delicious. Louisiana seafood is still the best.
3 lbs red fish fillets cubed
1 lb shrimp peeled and deveined
3/4 cup oil
3/4 cup flour
1 1/2 qt fish stock
1/2 cup lemon juice
1 28 oz can crushed tomatoes
1 12 oz can tomato sauce
2 Tbs basil
2 Tbs thyme
2 Tbs oregano
2 cups diced onion
1/2 cup diced celery
1/4 cup minced garlic
1 cup diced yellow bell pepper
3 bay leaves
1/2 cup chopped parsley
1/2 cup chopped green onion
salt, pepper, granulated garlic, Tony Chachere's to taste
Cook roux with oil and flour to dark (peanut butter color). Heat fish stock, lemon juice and bay leaves while cooking roux. When roux is dark,add onion, celery, bell pepper and garlic until vegetables wilt. Add crushed tomatoes and tomato sauce. Stir to blend. Add heated fish stock one ladle at a time to make stew consistency. Add basil, thyme, oregano. Season to taste and cook 1 hour. Additional fish stock may be needed as it thickens, but seafood will also add liquid. Add fish and shrimp then cook 10 minutes. Garnish with parsley and green onions and lemon slices. Enjoy!
3 lbs red fish fillets cubed
1 lb shrimp peeled and deveined
3/4 cup oil
3/4 cup flour
1 1/2 qt fish stock
1/2 cup lemon juice
1 28 oz can crushed tomatoes
1 12 oz can tomato sauce
2 Tbs basil
2 Tbs thyme
2 Tbs oregano
2 cups diced onion
1/2 cup diced celery
1/4 cup minced garlic
1 cup diced yellow bell pepper
3 bay leaves
1/2 cup chopped parsley
1/2 cup chopped green onion
salt, pepper, granulated garlic, Tony Chachere's to taste
Cook roux with oil and flour to dark (peanut butter color). Heat fish stock, lemon juice and bay leaves while cooking roux. When roux is dark,add onion, celery, bell pepper and garlic until vegetables wilt. Add crushed tomatoes and tomato sauce. Stir to blend. Add heated fish stock one ladle at a time to make stew consistency. Add basil, thyme, oregano. Season to taste and cook 1 hour. Additional fish stock may be needed as it thickens, but seafood will also add liquid. Add fish and shrimp then cook 10 minutes. Garnish with parsley and green onions and lemon slices. Enjoy!
Sunday, August 22, 2010
Today I went to Mansur's on the Boulevard. My server's name was Erin. She was very nice.
For appetizers, I had a spinach dip with tortilla chips. It tasted really good. It had a cheesy flavor and with the chips even better. Second I had char-grilled oysters. It was buttery and moist. Then I had All That Jazz, which is three soups on one dish. It had crawfish and corn soup, duck and andouille gumbo, and crab and brie soup.They were all very tasty. For my entre I had grits and gillades. The grits were very creamy. It also had two pieces of veal that tasted really good! They were tender with a rich demi glace.
I would definitely go back. Thanks to Ms.Cathy for showing me the kitchen!
For appetizers, I had a spinach dip with tortilla chips. It tasted really good. It had a cheesy flavor and with the chips even better. Second I had char-grilled oysters. It was buttery and moist. Then I had All That Jazz, which is three soups on one dish. It had crawfish and corn soup, duck and andouille gumbo, and crab and brie soup.They were all very tasty. For my entre I had grits and gillades. The grits were very creamy. It also had two pieces of veal that tasted really good! They were tender with a rich demi glace.
I would definitely go back. Thanks to Ms.Cathy for showing me the kitchen!
Wednesday, August 11, 2010
Hey everybody this past weekend I made my first seafood gumbo. It tasted great. I made my own roux to start the gumbo. My dad helped a bit by chopping. I also like listening to music while cooking. :) We passed it around to relatives. It got an A+! The recipe is below, try it one day.
Michael’s Kid-Friendly Gumbo (Mom & Dad can help prep)
½ cup flour
½ cup vegetable oil
½ cup diced onions
¼ cup diced celery
2 Tbs minced garlic
¼ cup green onions
1 bay leaf
1qt seafood stock (box)
1 lb crab meat
1/2 lb shrimp (frozen)
Time – 1 hour
Serves - six
Mix flour and oil to make a “peanut butter” colored roux (remember to keep stirring so it doesn’t burn). In a separate pot, heat stock to a boil. Add onions, celery, and garlic cook for about 2 minutes to soften. Add stock one ladle at a time and continue stirring. After all of the stock is in, add bay leaf and seasoning to taste (I use salt, pepper and Tony Chachere’s). Let simmer for about 15 minutes. Add crab meat and shrimp then bring it to a simmer and cook for 10 minutes. We usually get the frozen shrimp in a bag from Sam’s. Add green onion and serve with rice.
Michael’s Kid-Friendly Gumbo (Mom & Dad can help prep)
½ cup flour
½ cup vegetable oil
½ cup diced onions
¼ cup diced celery
2 Tbs minced garlic
¼ cup green onions
1 bay leaf
1qt seafood stock (box)
1 lb crab meat
1/2 lb shrimp (frozen)
Time – 1 hour
Serves - six
Mix flour and oil to make a “peanut butter” colored roux (remember to keep stirring so it doesn’t burn). In a separate pot, heat stock to a boil. Add onions, celery, and garlic cook for about 2 minutes to soften. Add stock one ladle at a time and continue stirring. After all of the stock is in, add bay leaf and seasoning to taste (I use salt, pepper and Tony Chachere’s). Let simmer for about 15 minutes. Add crab meat and shrimp then bring it to a simmer and cook for 10 minutes. We usually get the frozen shrimp in a bag from Sam’s. Add green onion and serve with rice.
Thursday, August 5, 2010
Today I went to Young Chefs Academy. It was called the "Best of the Best Camps". We made six recipes from Baton Rouge area restaurants. While I was there I made a Wendy's frosty,I made some Olive Garden breadsticks, and made some Great American Cookie Company snickerdoodles. It is a cookie. I had a great time. I also made a cheesecake from the Cheesecake Factory. I'm going tomorrow to taste it because it had to cool down.
Monday, July 19, 2010
Hey everybody I went to the Palace Cafe in New Orleans this weekend. It's owned by Mr.Dickie Brennan. He took us in his restaurant's kitchen. It was really cool!
I started out with marinated crab claws. It had a good spice & was a little tangy. Next they brought us a treat of crawfish bread. It had a creamy sauce and crawfish. For my entree, I had a New York strip & shrimp. It had a demi glace on it that took 2 days to cook :).It was seared to a perfect medium rare with tasty shrimp on the side.
I'd also like to thank my server's : Jamie Jo, Nancy, & Kathy. Special thanks to all the people who cooked the wonderful meal.
Your food critic,
jrfoodcritic
I started out with marinated crab claws. It had a good spice & was a little tangy. Next they brought us a treat of crawfish bread. It had a creamy sauce and crawfish. For my entree, I had a New York strip & shrimp. It had a demi glace on it that took 2 days to cook :).It was seared to a perfect medium rare with tasty shrimp on the side.
I'd also like to thank my server's : Jamie Jo, Nancy, & Kathy. Special thanks to all the people who cooked the wonderful meal.
Your food critic,
jrfoodcritic
Friday, July 9, 2010
Hey everybody did ya'll see me cook on T.V.? I hoped you liked it! Here it is if you haven't seen it:
http://www.wafb.com/Global/story.asp?S=12775312
I'd like to thank WAFB and Chef Folse for picking me to be on television. It was a lot fun hanging out with Chef John Folse and Mr. Paul Gates. I'd also like to thank Ms. Amanda for coordinating it all. It was a blast. :)
Your foodcritic,
jrfoodcritic
http://www.wafb.com/Global/story.asp?S=12775312
I'd like to thank WAFB and Chef Folse for picking me to be on television. It was a lot fun hanging out with Chef John Folse and Mr. Paul Gates. I'd also like to thank Ms. Amanda for coordinating it all. It was a blast. :)
Your foodcritic,
jrfoodcritic
Wednesday, July 7, 2010
Hey! Sorry I haven't blogged in a while.
Camp was good, and the food was great. I had a lot of fun! After camp we went diamond hunting. We found some minerals but no diamonds. We went to a restaurant called Buddys. My server's name was Becca. She was great.
When I got back my Dad and I cooked a crawfish bisque for the 4th of July. We used John Folse's cookbook. I stuffed the heads!
Speaking about John Folse, I'm going to cook with him tomorrow (Thurs.) on T.V!!! It will be on channel 9 WAFB at 5 0'clock. I also got a black chef's coat that has "jrfoodcritic" written in white that I'm going to wear on T.V. Don't forget to watch!
That's all for now blog later! Bye :)
Camp was good, and the food was great. I had a lot of fun! After camp we went diamond hunting. We found some minerals but no diamonds. We went to a restaurant called Buddys. My server's name was Becca. She was great.
When I got back my Dad and I cooked a crawfish bisque for the 4th of July. We used John Folse's cookbook. I stuffed the heads!
Speaking about John Folse, I'm going to cook with him tomorrow (Thurs.) on T.V!!! It will be on channel 9 WAFB at 5 0'clock. I also got a black chef's coat that has "jrfoodcritic" written in white that I'm going to wear on T.V. Don't forget to watch!
One last thing, I found another place kids can eat free. It is on Monday's at Off the Hook seafoood on Airline Hwy. in Baton Rouge.
That's all for now blog later! Bye :)
Monday, June 7, 2010
Saturday, May 1, 2010
Last Saturday I went to Coyote Blues. My waitress was Beth. She was really nice. My dish was chicken fajitas. It was really good. It came on a big tower dish. It was smoking (litarlly). P.S. It is really hot so watch out! The restaurant was really big and a little loud.
See you next time. Happy eating! :)
See you next time. Happy eating! :)
Thursday, April 15, 2010
Tuesday, March 23, 2010
This past weekend, I went to Ruth's Chris Steak House. My server's name was Shelby and he was excellent. Then the general manager came to see me (his name was Christopher). Also, the director of Community Relations came to see me (his name was Mike). Now on to the food, I had a petite filet steak. My appetizer was fried calamari. I also had a side of garlic mashed potatoes. It was great.
I would recommend it for special occasions.
I would recommend it for special occasions.
Wednesday, March 10, 2010
Tonight I went to Serop's on Highland Road. It is a Greek & Lebanese restuarant. The people who work there are very nice especially Louis. He was nice enough to let me taste every thing I wanted. I had some chicken & gyros with pita bread & hummus and other greek sides. I loved them all.
Don't forget to feed the tiger, Louis, he's not having me for dinner!!! :)
Don't forget to feed the tiger, Louis, he's not having me for dinner!!! :)
Thursday, March 4, 2010
Hey there I just heard from the Louisiana Restaurant Association. They gave me a few websites for kids to eat free. Here they are. Good Eating!!!
http://coupondivas.com/kids-eat-free/http://www.kidseatfreeplaces.com/louisiana.htmhttp://www.bonefishgrill.com/todays-menu/http://www.225batonrouge.com/places/louisiana-lagniappe-restaurant/
http://coupondivas.com/kids-eat-free/http://www.kidseatfreeplaces.com/louisiana.htmhttp://www.bonefishgrill.com/todays-menu/http://www.225batonrouge.com/places/louisiana-lagniappe-restaurant/
Wednesday, February 17, 2010
Sorry I have been busy. I have a lot to say tonight! First of all I went to Washington D.C. over the Mardi Gras holiday, it was great. I went to Ben's Chili Bowl, which I heard about on the Travel Channel. I had a hot dog with chili & cheese. I also sat where President Obama sat! We had some chili fries as well, mmmm...mmmm...good!
One of the best places I ever ate was ESPN Zone . I had a bacon & cheese hamburger, which was really good. They had 3 floors, on the last floor was a giant arcade!
For Valentines day lunch I went to Tony Chengs in China Town. I had sesame chicken, dumplings & ginger ale. It was really good. It was also the Chinese New Year.
For dinner we went to Capital Grill. The best place to get steak :) . The waiter's name was Eric. His service was wonderful. The steak was to die for. I give that place 5 stars *****.
On the last day we went to Old Ebbitt. The waiters name was Arwen. His service was great. I had steak quesadillas, which were very good.
We had a great trip and there was a ton of snow to play in!
Thats all for now.
bye :)
One of the best places I ever ate was ESPN Zone . I had a bacon & cheese hamburger, which was really good. They had 3 floors, on the last floor was a giant arcade!
For Valentines day lunch I went to Tony Chengs in China Town. I had sesame chicken, dumplings & ginger ale. It was really good. It was also the Chinese New Year.
For dinner we went to Capital Grill. The best place to get steak :) . The waiter's name was Eric. His service was wonderful. The steak was to die for. I give that place 5 stars *****.
On the last day we went to Old Ebbitt. The waiters name was Arwen. His service was great. I had steak quesadillas, which were very good.
We had a great trip and there was a ton of snow to play in!
Thats all for now.
bye :)
Monday, January 11, 2010
Here are some places for kids to eat free:
BATON ROUGE-
LAS PALMAS
8200 Jefferson Hwy., Baton Rouge
225.201.1818
Tuesday -1 child (12 and under) eats free with adult purchase
LAS PALMAS
11333 Coursey Blvd., Baton Rouge
225.293.4466
Tuesday -1 child (12 and under) eats free with adult purchase
LAS PALMAS
16060 Hatteras Ave., Baton Rouge
225.751.4330
Tuesday -1 child (12 and under) eats free with adult purchase
LAS PALMAS
18340 Highland Rd., Baton Rouge
225.756.7878
Tuesday -2 children (12 and under) eat free with adult purchase
LAS PALMAS
17188 Airline Hwy., Baton Rouge
225.673.1711
Tuesday -1 child (12 and under) eats free with adult purchase
LONESTAR STEAKHOUSE
1920 O'Neal Lane, Baton Rouge
225.754.7827
Tuesday -2 children eat free with adult purchase
JOIN E-CLUB MENU KIDS ZONE
PICCADILLY
3332 Sherwood Forest Blvd, Baton Rouge
225.293.4853
Thursday (All Day) and Saturday (11am-4pm) -1 child eats for 99 cents with adult purchase
JOIN E-CLUB KIDS CLUB
PICCADILLY
5179 Plank Rd., Baton Rouge
225.355.4387
Thursday (All Day) and Saturday (11am-4pm) -1 child eats for 99 cents with adult purchase
JOIN E-CLUB KIDS CLUB
PICCADILLY
5474 Essen Lane, Baton Rouge
225.769.8027
Thursday (All Day) and Saturday (11am-4pm) -1 child eats for 99 cents with adult purchase
JOIN E-CLUB KIDS CLUB
PICCADILLY
6406 Florida Blvd, Baton Rouge
225.926.4973
Thursday (All Day) and Saturday (11am-4pm) -1 child eats for 99 cents with adult purchase
JOIN E-CLUB KIDS CLUB
8953 Cortana Place, Baton Rouge
225.924.3285
Thursday (All Day) and Saturday (11am-4pm) -1 child eats for 99 cents with adult purchase
JOIN E-CLUB KIDS CLUB
Tuesday, January 5, 2010
Happy New Year, I know that I haven't typed in a while because of the holidays. But here's some stuff. I made my own potato soup mmmmmmmmmmm mmmmmmmmmmm GOOD! Ingredients: 2 cans of chicken broth
1 bag of frozen diced hash brown potatoes
1/2 cup chopped onion
1 cup water
1 cup milk
3 tbsp. flour
1 bag shredded chedder cheese (8oz.)
1/4 cup cooked bacon
Put chicken broth, potatoes onion and water in a pot. Cover and cook for 10-15 minutes. Put milk in small bowl and whisk in flour. Pour into the potato mixture, turn up the heat and cook for 6-8 minutes until thick. Add the cheese and stir until mixed. Take off the heat. Spoon into bowls and top with bacon.
I went to Chimes over the holiday. To me and my Dad's surprise the soup of the day was potato soup! It had some bacon, cheese and a lot of onions, but still good. Their shrimp tasted really good. I had some salad also. Did I mention that it had 2 stories, really cool!
More later.
1 bag of frozen diced hash brown potatoes
1/2 cup chopped onion
1 cup water
1 cup milk
3 tbsp. flour
1 bag shredded chedder cheese (8oz.)
1/4 cup cooked bacon
Put chicken broth, potatoes onion and water in a pot. Cover and cook for 10-15 minutes. Put milk in small bowl and whisk in flour. Pour into the potato mixture, turn up the heat and cook for 6-8 minutes until thick. Add the cheese and stir until mixed. Take off the heat. Spoon into bowls and top with bacon.
I went to Chimes over the holiday. To me and my Dad's surprise the soup of the day was potato soup! It had some bacon, cheese and a lot of onions, but still good. Their shrimp tasted really good. I had some salad also. Did I mention that it had 2 stories, really cool!
More later.
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