It’s been an improv night

And be danged if it didn’t turn out better than ever. Last night we had the kids over, baked crappie and cheese grits. I had two filets more than would fit in the pans, so said I would make crappie bisque tonight with them. Then went to do that tonight and the fun started. First off, the two filets left ended up being the bass I forgot we kept. Crap. Oh well.
I usually half the recipe, so I needed two cans cream of shrimp. Only had one. Hmmm. Decided to throw in a small can rotel, and a few ounces of cubed gouda and gruyèr I had leftover from grits. Only had one canfull of heavy cream, needed two. So it got one can of plain milk. The usual Old Bay, onion and garlic powder, black pepper. I said this is either gonna bomb or go ballistic. So what could a dusting of Cayenne hurt at this point? Cooked it all down, got ready to eat, realized we had no croutons.
Was digging for a sleeve of saltines, and wife says why don’t we try it with these (generic) cheesit crackers instead? I believe that is the way from now on!Attachment 511621


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lol, looks like it turned out pretty good.

I get dangerous in the kitchen like that too.......it's where the fun is. Cheez-it has a limited time Taco Cheez-it out. Don't try them, I had to buy two more boxes yesterday.

Yum!