If you want to really know someone, follow him home.

“The greats,” said our producer. “We’re going to take our viewers home, to the very places where the greats created the greatest horror stories, The Minister’s Black Veil, The Shining … all the classics. It’s got everything. It’s literate. It’s sexy …”

Akeem got Stephen King’s house. I mean, I guess that was the grand prize – that sprawling, completely in-character set piece of a mansion in Bangor, Maine, with the black bat silhouettes filigreed into the gigantic wrought-iron gates and gables. The reason that Akeem got Stephen King, of course, was because Stephanie got Akeem, in the Biblical sense (Is it possible to “get” someone in the Biblical sense, or is that only “know” someone in the Biblical sense, and does anybody who didn’t grow up in my parent’s house even know what knowing someone in the Biblical sense means anymore?). 

In any case, her honey “got” the choicest house. 

Not that he would remain her honey for very long.
                                                                                                                                                           
Read the rest of "Haunter's Houses" on Jackie's Web >>

EASY POTATO SOUP 
*THAT I WOULD EAT EVERY DAY

This easy Potato Soup recipe is quick and easy to make on the stovetop, it’s nice and creamy (without using heavy cream), and cozy and comforting...befitting for this time of year, don't you think?

What you'll need:

• 5 slices bacon, diced

(if you're vegetarian like us, skip the bacon)

• 3 tablespoons butter

• 1 cup diced white or yellow onion

• 4 cloves garlic

(peeled and minced)

• 1/4 cup all-purpose flour

• 2 cups chicken stock or vegetable stock

• 2 cups milk, warmed

• 1.5 pounds Yukon gold potatoes, diced

• 1 cup shredded sharp cheddar cheese

• 1/2 cup plain Greek yogurt or sour cream

• 1 teaspoon sea salt, or more to taste

• 1/2 teaspoon freshly-cracked black pepper

Optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream

Here's the recipe: 

Heat a large stockpot over medium-high heat. Add diced bacon and cook until crispy, stirring occasionally. Transfer the bacon to a separate plate, using a slotted spoon.

Melt butter and add onion and sauté for 5 minutes, stirring occasionally, until soft. Stir in the garlic and sauté for an extra 1-2 minutes, stirring occasionally, until fragrant. Stir the flour into the mixture and sauté for an additional 1 minute to cook the flour, stirring occasionally. Then stir in the stock until combined, followed by the milk and potatoes.

Continue cooking until the mixture just reaches a simmer, before it begins to boil. Then reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, being sure to stir the soup every few minutes so that the bottom does not burn. (The smaller you dice your potatoes, the faster your soup will cook.)

Once the potatoes are nice and soft, stir in the cheddar cheese and Greek yogurt (or sour cream), salt, pepper and cooked bacon bits. Taste and season with extra salt and pepper, if needed.

Serve warm, garnished with desired toppings. Or, transfer to a sealed container and refrigerate for up to three days.

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