It’s football season. GO COUGS!
RUN, RUN, Ruuuuuun!
OMG What the #@*@*#!
What was he thinking??
Throw the ball!!
Hang on to the ball!
Get RID of the ball!
Get out of bounds!
I just can’t watch this anymore.
For the last decade or so it’s been a real love-hate relationship for me and my team. I have yelled and screamed my way through more games than I can count. I don’t think of myself as a poor looser or a fair-weather fan, I’m just a very dedicated, verbal fan. After more than 25 years, I feel like I’ve earned the right to yell, scream, cheer, cry… whatever it takes. And, let’s face it, the last 10 years have given Cougar fans a lot to yell about and it hasn’t always been good. But last night…
Last night we pulled off a victory over USC in the 4th quarter. 10-7 COUGS! We’re 1-0 in conference play. I have high hopes for a great season.
Whether we win or loose, one thing a Cougar fan can always count on is the great taste of Cougar Gold Cheese. It’s the food of choice at any WSU football tailgate and I was so happy to see it back in our local grocery stores this weekend.
Produced at the WSU creamery since the 1940’s, Cougar Gold is a sharp cheddar cheese that ages in a 30 oz. can. Unlike other aged sharp cheddars, canned Cougar Gold is moist and crumbly. It melts beautifully which makes it perfect for fondue or cheddar soup.
And my Cougar Gold Ale Soup makes me happy no matter what the scoreboard says!
This really is the perfect game night soup.
You can order Cougar Gold directly from the Washington State University creamery. Or, substitute your favorite sharp cheddar cheese.
- 3 slices bacon, chopped
- 1 large sweet onion, coarsely chopped
- 1 – 16 oz. bottle of your favorite ale (we recommend Fat Tire)
- 1 and 1/2 lbs. Yukon Gold potatoes, peeled and coarsely chopped
- 14 oz. chicken stock
- 1 cup water
- 2 cups milk
- 1/4 cup all-purpose flour
- 2 cups shredded Cougar Gold cheese
- 1/2 tsp. black pepper
- 3 Tbsp. chopped fresh chives
- Cook the bacon in a soup pot until it is crisp, about 5 minutes.
- Add the onions, and continue cooking until the onions are soft and limp, about 5 minutes more.
- Add the beer and bring it to a boil. Let it reduce for about 3 minutes.
- Add the potatoes, chicken stock, water and black pepper.
- Simmer until the potatoes are very tender, about 20 minutes.
- Use a potato masher to blend the soup to your desired consistency.
- Place the flour in a medium bowl. Whisk in the milk to remove any lumps.
- Stir the milk and flour mixture into the soup and cook for 5 more minutes.
- Remove from heat, stir in the cheese and serve immediately garnished with chopped chives.