December 2016

KN, p. 188 “Be on the lookout for a chubby guy in a red suit.”

 

Santa for KerrianIMG_6258

The local Police Chief has issued a BOLO.  (That’s “Be On the Look Out.”)

The Chief wants everyone on active duty tonight to watch for a suspicious guy in a red suit that’s been doing a weird kind of home invasion every year all over town. Here’s the description we have so far:

 

The suspect has a chubby build – it’s been reported that his belly shakes a lot, but that hasn’t been confirmed.

He is most likely a senior citizen since he has a white beard and hair.

He has a big laugh that was reported as sounding like “Ho, ho, ho.”

There has been no mention of eye color, but they supposedly twinkle.

Several witnesses have mentioned a broad face, dimples, rosy cheeks, and a cherry colored nose.

 

As for clothes – we had a couple sit with a sketch artist and aside from the face and body type, the guy wears a red suit made of fur, but it’s really dirty – like he rolled in ashes and soot. Six other people corroborated the ID.

 

By the way, if you see anybody smoking a pipe, call it in. That might be our guy.

 

In the past, the suspect has been spotted trying to get into houses and leaving boxes behind, but he’s not breaking windows or doors.  We think he must be in decent shape, because he’s been up on rooftops, and has been seen jumping down chimneys.

 

Be aware that he travels in a small speedy sleigh pulled by 8 tiny reindeer. The reindeer are definite accomplices and work as a team, but if you catch the lead honcho, the rest might follow.

 

One kid caught him inside his own house last year and tried to bribe him with cookies and milk to get him to stay, but it didn’t work. The old guy took the cookie, gave the kid a nod, rose up the chimney and got away in the sleigh.

 

So far, he’s not dangerous, but he has repeatedly violated the littering laws. We also have him for illegal entry, as well as disturbing the peace. We get a load of complaints every December about the clatter up on the roofs. Nobody can sleep. Plus, it’s getting embarrassing that we can’t stop him.

 

Let’s catch this repeat offender once and for all so we can have a good night! 

 

😉

Merry Christmas everyone! May you have a light heart, full of hope and kindness during this special season.

 

*This has been a nod to the famous poem, “A Visit from St. Nicholas,” generally credited to Clement Clarke Moore.

 

*Photo by Patti Phillips

 

 

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KNR, p. 158 “Shrimp Cream Cheese Baked Potatoes”

 

WShrimpCreamCheeseBakesIMG_4961_2-2

It’s holiday cooking time and that means special side dishes to go with your great entrees. Here’s one that Sheila and I really like because it goes with all kinds of poultry and beef. We’ve never tried it with ham, but I bet it would be a tasty alternate to the sweet potatoes we usually serve with the pork dishes. We often do Cream Cheese Bakes for our baked potatoes and we add the shrimp at the holidays.

 

I found a leftover shrimp baked potato in the frig and discovered that the addition of the shrimp makes the dish hearty enough to stand on its own as a lunch – add a salad and you’re good to go. Alone or with dinner, it’s a favorite at our house. This is also a make-ahead dish, so you can refrigerate the finished potatoes for a day until you are ready to reheat them for dinner.

 

No bodies were found anywhere in the vicinity, except those overstuffed folks taking naps while recovering. 😉

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Shrimp Cream Cheese Baked Potatoes
Author: 
Recipe type: side dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Idaho or russet potatoes, 1 for each person
  • Milk, 1/2 to 1 tablespoon each potato
  • Margarine for rubbing on the skin of each potato (optional)
  • Margarine (or butter) 1 heaping Tablespoon each potato
  • Whipped cream cheese, (Temptee or Philadelphia) 1 heaping Tablespoon each potato
  • Sea Salt, ½ teaspoon each potato
  • Large cooked shrimp, 4 for each potato, deveined and shells removed
  • 1 Tablespoon butter or margarine
  • 1 teaspoon powdered garlic
Instructions
  1. Preheat oven to 400.
  2. Scrub potatoes, rub margarine on outside to create more tender, tasty skin (optional).
  3. Place skewers lengthwise through center of potato. Prick potatoes with a fork.
  4. If buttered, place sheet of aluminum foil on rack below where potatoes will sit, to catch the drippings.
  5. Place potatoes directly on oven racks and bake for 20 minutes.
  6. Set aside two whole shrimps for each potato. Cut the rest of the shrimp into 1/4 inch pieces and refrigerate all shrimp until ready to use.
  7. Flip potatoes in oven every 20 minutes and prick again. Cook until potatoes feel soft when squeezed (about 50-60 minutes total).
  8. Remove from oven and let cool 10 minutes on cooling rack (or cool enough to handle while scooping)
  9. Cut the fully baked potatoes in half lengthwise and scoop out insides (leaving the empty skins intact) and place pulp in mixing bowl. Set skins aside in baking dish, being careful not to tear them.
  10. Whip potatoes with electric mixer until smooth.
  11. Gradually add 1 heaping tablespoon margarine (or butter) for each potato until well blended.
  12. Gradually add 1 heaping tablespoon whipped cream cheese for each potato until well blended.
  13. Add milk only until fluffy (consistency of mashed potatoes).
  14. Add salt to taste (about ½ teaspoon each potato)
  15. Heat 1 Tablespoon butter or margarine in frying pan, add garlic powder and stir to mix. Immediately add all shrimp (whole and pieces) to the frying pan and lightly toss to coat.
  16. Add shrimp pieces only to potatoes and mix until just blended.
  17. Using large spoon, divide mixture evenly among potato empty skins. Smooth or texture surface with fork or back of spoon.
  18. Place one whole shrimp on top of each filled potato skin.
  19. Cover and refrigerate until ready to reheat.
  20. Just before placing in oven, insert a teaspoon of butter or margarine into each potato half and bake for 30 minutes to reheat.
  21. Test centers (should be hot to touch before serving).
Notes
Also need: potato skewers, aluminum foil, cooling rack, electric mixer and bowl, medium frying pan, shallow baking dish (big enough for all potato shell halves)

 

Enjoy!  🙂

*Photo by Patti Phillips

 

 

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