The Lady is not into measurements when it comes to cooking as has been mentioned before…

Yesterday when she arrive home from the cheese mines, The Man announced he had bought a head of iceberg lettuce and wanted The Lady to make a Blue Cheese Dressing for a “Wedge Salad”.

The Lady rummaged through the fridge and found the remainder of the Rogue River Blue Wedge that she bought when Miss Anne and The Tall Guy visited (and previously reviewed here by your favorite feline foodie…that would be me). It was decided that Rogue River Blue would make one “killer dressing”…


2 Large Dollps of Mayo

2 tablespoons of Creme Fraiche (which The Lady made)

A Splash of Milk

Approximately 3-4 ounces of Rogue River Blue, crumbled

Squeeze of Fresh Lemon Juice

Small Splash of Tapatio Hot Sauce

Salt and Fresh Gound Pepper to taste


The Lady whisked the Mayo, Creme Fraiche and Milk together until well blended.

She added the crumbled Rogue River Blue and mixed until well incorporated.

She added the lemon, Tapatio, salt and pepper to taste.

Marinate in the fridge for at least an hour.


The Salad was a wedge of lettuce, halved cherry tomatoes (the last from The Man’s summer garden) and crumbled bacon.

The Man proclaimed it the best blue cheese dressing he had ever had…so there you go…



As mentioned in my “sister” blog, there are interlopers at the manse who show no sign of leaving. One of them is Miss Anne and fortunately for you, my loyal readers, she has made herself useful since arriving my cooking this stick-to-your-ribs tasty soup.


10 Baking Potatoes (Bake 24 hours in advance for better flavor)


1-2 Pats of Tillamook Salted Butter

I Large, Sweet Onion, diced

3 Large Celery Stalks, chopped

4 Cans of Chicken Broth

5 Chicken Bouillon Cubes

2 Sticks of Tillamook Salted Butter (Paula Dean would approve of this recipe)

24 Ounces of Heavy Whipping Cream (No one said this was low calorie)

4 Heaping tablespoons Flour

Peas and Carrots

2 Cups Shredded Tillamook Medium Cheddar

Salt, Pepper and other Seasonings can be added according to your tastes. Miss Anne says the bouillon cubes adds enough extra seasoning for her tastes…and mine as well…although The Lady did crack some fresh pepper on hers.



According to Miss Anne, this soup is better if the potatoes are baked the day before. However, you can microwave or boil them the same day as when the soup is eaten.

  1. Wash, dry and oil the skins of the potatoes and bake them. (Miss Anne baked them for one hour at 450°.) After cooling, store in the fridge until ready to use.
  2. Pre-heat Soup pot and add 1-2 pats of butter for sautéing the celery and onion.
  3. Prepare onion and celery and put in pot and sauté for a few minutes while…
  4. Dice baked potatoes. Not too small. (Miss Anne does not puree this soup so the potatoes retian their shape.)
  5. Add chicken broth and bouillon to pot. Bring to a simmer.
  6. Add butter to broth, onions and celery in pot.
  7. Add potatoes to broth mixture. Return to simmer and let simmer until potatoes are cooked.
  8.  Place heavy cream in container with top and add flour. Shake until thoroughly mixed.
  9. When potatoes can be easily pierced with fork, add peas and carrots. Return to simmer.
  10. Add flour and cream mixture to thicken soup. Return to simmer until desired thickness is achieved.
  11. Add Tillamook Medium Cheddar cheese (shredded).
  12. Serve.


Serves 8 to 10.

My favorite “Foodie” niece, Amanda, of My Daily Diner blog fame has another Wonderful cheesy recipe to share with my fans.

Cheesey Polenta-Veggie Bake

Amanda is a regular guest speaker at local businesses, schools, churches, and women’s groups. She can often be found in the halls of the California State Capitol advocating for nutrition and food. Amanda has been featured in both local and national media as an expert in the field of food and nutrition.

Eat Your Roots is also dedicated to working with individuals, couples, and families to improve overall wellbeing by teaching clients to understand real food and Traditional Nutrition.

Amanda is a member of the Board of Directors of the National Association of Nutrition Professionals (NANP, and Chairs their Legislative Affairs Committee. Web

For recipes visit

Cheesy Polenta-Veggie Bake

6 Cups of Water

1 lb Aged Cheddar

3 Eggs, beaten

3 t Seasoning Salt (I like 4S from Penzeys)

1 1/2 Cups Polenta

1 Large Red Pepper, cut into small pieces

2 Cups Shitake Mushrooms, chopped

1 t Paprika

Preheat oven to 350 degrees

Bring water to a boil. Add polenta, stirring constantly until thickens.

Turn heat down and add remaining ingredients.

Stir until well blended.

Pour into 13 x 9 pan and bake uncovered for 45 minutes to an hour.

Cool for at least 10 minutes before serving.