Would you eat peanut butter bacon- flavored ice cream?

 Taking a wild stab here -probably not  But your dog will!

You read that right - doggie ice cream!  Richie's niece got one for Duke or was it Dolly's birthday?

They had a variety of choices - prices range from $3.49 at Dogstar

Or Ben and Jerry's for $12.99 per pint, (PetCo)each which could backfire on you if some prankster puts one in with the human pints.  Be safe - make your own Nice Ice - take a couple of bananas and put them in a blender and freeze them.  I suggest mashing the finished product into an ice cube tray for a more or less portion-controlled serving.

Never give a pet chocolate and if your pet gets into the Valentine leftover candy get it to your vet on an emergency basis - it is.

Sidebar - Pantyhose stretched over your mask are said by experts (I couldn't find one)to be far more efficient in virus defense than any other - unless you're a sex pervert.  You do run the risk of arrest if spotted.  Or the luck of a good alibi.

Back Monday.

 

a Day In The Lifeof a rehabilation patien tPlus Sick Slow Computer

F11 a.m.  

wAs upi can see - computer problemsit for riday 2/4/22: 9 a.m. Home Caregiver arrives to dosekeeping - brooming, mopping, LAUNDRY

Damn! Snow Is Expensive

I have a cousin who has lived most of his life in Anderson, IN. He e'd us that there will be will be 3 to 5 in. of wet snow. He had been nattering on about snowblowers (passive) and I wrote back that  it was a job for a plow.

He replied that he'd just hired a guy for $3500and he added that he was really happy. I wrote back and asked if he hadn't meant $350? Back he wrote it's  $35 - case of a misplaced comma.

Film at 11

Back In February, 2018, with the Reader's Digest

 Ant:   a small insect that, though always at work, still finds time to go to picnics.

Turkeysare peacocks that have let themselves go.

Giraffe's were in invented  in 1780 when three horses accidentally ate a ladder.

Barbecue Shrimp - It Came to New Orleans from Chicago

A New Orleans businessman came back from a trip there and when he began raving about a shrimp dish he'd encountered, the people of NOLA (New Orleans Louisiana) had to try it.  To avoid any association with a damn Yankee thing, they made haste to call it New Orleans Barbecue Shrimp despite the fact the shrimp never came near a bbq pit.  

Having heard about it, we had to try it and fell in love.  Not one to be a hog, here's the ingredients and how tos:

New Orleans BBQ Shrimp

2 lbs large shrimp in their shells

1 cup of butter

juice of 2 lemons - 2 teasp - minced garlic

2TWorcestershire sauce 2T black pepper

Wash and clean the shrimp and lay them out on a large baking sheet.  Heat everything else and drizzle over shrimp, adding the squeezed lemon quarters as garnish adding the black pepper.  Bake at 375 for 15 - 20 minutes.

Pascale's Manale is the restaurant, and is well known and since it's delicious, no wonder they're still packing in the cash customers.  Ask them to use shucked shrimp or you'll spend your dinner time peeling - and need I say it? wolf it down

Getting back to my roots - and vegetables, fruits, and restaurants

 Originally this column was my bid at fame and perhaps fortune (Sell ads in the blog for a royalty)  It began as restaurant reviews, hence the title Word of Mouth - cute, eh?  Occasionally a recipe so you could make dishes like Maderna's cheese-stuffed, bacon wrapped shrimp at home.

I haven't done any recipes for awhile - The Virus kept us all at home, and the restaurants, source OF any recipes were closed.

And then house cleaning turned up The Little New Orleans Cookbook by native Gwen McKee.  Which in turn had a great variety of good eats.  Let's.

The only local Cajun/Creole place around is The Ragin Cajun.  One of my favorite things of theirs is corn and crab bisque.

CORN AND CRAB BISQUE  

1/2 lb. butter

3T flour

1 large onion, chopped - more toward minced than chunked

1 quart milk 

1 16 oz can of creamed corn

1 can Cream of Potato soup*  Doubling for Mornais sauce?

1/4teas mace (I think the mace adds that  faintly smoky taste)

pinch of red pepper

1 pint picked over crab meat

1/4 lb. grated Swiss cheese (say "huh"?) 

Melt the butter, sifting in the flour, then the onions  to be soft-cooked for about 10 minutes to get them that way.  When this has all died down, add the milk a little at a time.  The author left this step out, but it makes sense.  

*Bisque could be described as white gravy - Mornais sauce - with a bunch of crab in it.  Picked over crab, of course.