August Ain’t for Wimps

     I can’t believe it is only five months until Christmas. Wow! Where has this year gone? I think it has something to do with the mild winter we had this year. We used the fireplace, maybe, three times. That’s why there are so many spiders.​​
     Hubby decided to wash the house. We have a log home, and dust accumulates on the logs. Spiders build webs anywhere they think a web should be. Anyway, I went to Wally-world and found some long-handled brushes, and he used soap and water and scrubbed the logs. He then sprayed for any stray spiders. They were everywhere.
We have a covered, wrap-around porch, and you couldn’t walk around the house without encountering a web. Now, it’s clear of all the sticky strings.
     How about this cooler weather? It felt so good to go outside this morning with the temperatures a little lower than normal. I love this weather. It makes me want to cook soup. Which brings me to this month’s recipe I got from my good friend, Tiffany Guess. Jalapeno Popper Soup. More on that at the end of this blog.
     Let me tell you what’s happening this coming Saturday. At Harvey Hall in Tyler, Texas, there will be a giant book signing with over sixty authors. The signing starts at noon and ends at five. I will be there with all five of my books. They will be on sale. What a deal. A book on sale and the author’s signature to boot. Can’t beat that.
     Speaking of books, have you gotten your copy of Mist on Trinity River yet? The book is flying off the shelves. I think this one has done better than any of the others. In case you want a preview, I have posted the first chapter on Facebook. Be sure to read it.
     Now for this month’s recipe. A dear friend gave it to me, and I’ve tried it. You can make it as spicy or as mild as you like it. My sweet hubby doesn't like spicy, so I make it mild. This soup, with a pan of cornbread, is just plain, down-home cooking.
     Be sure to leave a comment, and I’m asking everyone to leave their favorite recipe. It can be a main dish, side dish, or dessert. I love trying new recipes. Hit me with ‘em.

Jalapeno Popper Soup
​(Low Carb & Gluten Free)

Yield: 4 servings
INGREDIENTS
 4 slices raw bacon
 4 oz cream cheese
 1/2 cup heavy cream
 2 cups water or chicken broth
 2 Tbl salsa verde
 1/2 Tsp garlic powder
 3/4 cup shredded sharp cheddar cheese
 3/4 cup shredded Monterey Jack cheese
 4 large jalapeno peppers
 1/4 Tsp xanthan gum (optional)

INSTRUCTIONS
 Cook the bacon in a medium saucepan until crisp – remove and chop for garnish and set aside. In the same pan, along with the bacon grease, add the heavy cream, water or broth, and cream cheese. Simmer gently, stirring often, until the cream cheese has melted and the liquid is smooth. Whisk in the garlic powder, salsa verde, and shredded cheeses until completely incorporated. Meanwhile, wash the jalapenos and broil or grill them until softened and charred. Remove the skins and seeds and chop finely. Add to the soup and cook for about 5 minutes. Season with salt and pepper to taste. To thicken further, add the optional 1/4 Tsp of xanthan gum stirring until smooth. Remove from heat and serve garnished with chopped bacon.
NOTES
Approx. nutrition info per serving: 425 calories, 38g fat, 2.5g net carbs, 17g protein