Brandy Cheeseball

4 oz. Bleu Cheese, softened, crumbled
8 oz. Cream Cheese, softened
2 Tablesp. Fresh Parsley, chopped
2 Tablesp. Brandy or Cognac
2 Medium Shallots, finely chopped
1 Clove Garlic, finely chopped
1/3 Cup Sesame Seeds, toasted (or may substitute crushed pecans)

Beat together Bleu cheese, Cream cheese, Parsley, Garlic, Shallots, and Brandy until smooth. Cover and refrigerate about six hours or until firm. Just before serving, shape into ball, roll in sesame seeds or nuts. Garnish with chopped parsley. Serve with crudite or crackers.

Music To Listen To While Enjoying This Recipe: Make your own CD’s featuring your Rock N Roll Christmas Favorites! Set out snacks and invite your friends over to watch some great holiday flicks like

The Grinch Who Stole Christmas,
A christmas story
It’s A Wonderful Life,
Home Alone,
The Ref,
Love Actually, etc.

It is with deep regret that I pass on the news of the death of Ron (Comatoez). Although he wasn’t a player of Mystery Lyrics, he is well known to many of you that frequent or frequented the AOL Oldies Chat Room. It appears that Ron suffered from heart failure and passed away over Whitsuntide. We shall hold his memory in honor…

To Make Irish Eyes Smile 

Potato-Leek Soup (My Own Take)
From The Infamous Kitchen Lab
(This Makes A Lot)

12 Small Yukon Gold Potatoes, Peeled & Quartered, Rinsed
3 Large Leeks, Trimmed, Rinsed & Sliced
2 Large Shallots, Finely Chopped
2 32-Oz. Cartons Chicken Broth
1 Quart Half & Half
1/4 Cup Butter (That’s 1/2 Stick)
2 Tablespoons Olive Oil or Canola Oil
Kosher Salt and Freshly-Ground Pepper To Taste 

In large Dutch Oven or Small Stockpot, Melt Butter In Olive Oil.  Stir in Shallots and then Leeks, Cooking over Medium Heat until Shallots are Translucent, Seasoning Once With Salt and Pepper.  When Shallots and Leeks are Cooked, add Potatoes and Chicken Broth, Raising Temperature To Medium-High.  Boil Until Potatoes and Leeks Become Soft, Remove From Heat.  With Potato Masher, Mash Potato-Leek Mixture Until Only Small Chunks Remain.  Puree Mixture With Hand-Held Electric Mixer Until Smooth.   Stir Puree With Wooden Spoon and Slowly Stir In Half & Half.  When Half & Half has been Incorporated into Puree, return to Low Heat and Warm Through.  Salt and Pepper To Taste.

Do Not Overseason - Just Before Serving, I Like To Hit A Bowl Of This Soup With A Pat Of Butter, A Pinch Of House Seasoning And A Handful Of Chopped Chives.

House Seasoning
(This Stuff Is Good On Everything)

1 Cup Sea Salt or French Grey Salt
1/2 Cup Garlic Powder
1/2 Cup Black PepperCombine ingredients and keep in large container, using small shaker for seasoning while cooking.

Music To Listen To While Preparing/Enjoying Recipe: 
Hell’s Ditch - The Pogues;
War - U2;
28 Irish Pub Songs - The Clancy Brothers;
Fisherman’s Blues - The Waterboys;
Saint Dominic’s Preview - Van Morrison