Home of the Famous Banana Dog!!

Welcome to Kath's Kitchen featured on The Retirement Show - the best years of our lives, on CFOS 560 each month with co-hosts Bob and Kathryn Durant.

When Bob announced his semi-retirement and left the morning show host slot, we knew that we were about to undergo many changes as he tranisitioned from full time to occasional work (I joined the semi-retired ranks too!).

Thus The Retirement Show was conceived and launched with the premiere show on Tuesday May 28, 2013.

We are delighted to be back for a 3rd year and welcome back our sponsor CanEVA. Barbara Kay will be a a regular guest over the next several months to discuss the importance of Elk Velvet Antler as a safe, natural remedy that relieves joint pain and promotes bone, muscle and cartilage growth, among other things.

The show will feature a number of lively topics ranging from lifestyle, finances, health, travel, entertainment and all of the other issues facing today's 50+ generation. As is our style, there will be lots of kibitzing and fun along the way.

We will spend some time in Kath's Kitchen and will share an easy peasy recipe from our favourites with you, endorsed, of course, by Gracie our resident "sous chef" ... and golden retriever.

The latest recipe is shown below. To view and print archived recipes click on the triangle next to the month of your choice in the archive list on the right side of the screen. Next, click on the recipe of your choice. When it opens into the text area below just choose print from the File menu.

We hope you enjoy this new chapter of Durant's World and will tune in. Join us this year on April 21, May 19, June 23, July 21, August 18, September 22, October 20, November 17 and December 15. Every show is repeated the following Saturday at 2:00pm.

Enjoy and thanks for listening!.


Bob, Kathryn and Gracie


California Dreaming Baked Potato Soup

Serves 4

1/4 cup onion -- minced
1/4 cup celery -- minced
1/3 cup flour
3 cups chicken stock
2 medium potatoes -- cubed
1 teaspoon fresh basil (I use the new fresh frozen basil from President’s Choice)
1/2 teaspoon white pepper
1 cup heavy cream
1 cup sour cream
Fresh parsley -- chopped
8 strips bacon -- crumbled
Fresh chives -- chopped
Cheddar cheese -- grated

1 Cook bacon slowly over medium-low heat until crisp, taking care not to brown the fat. Set bacon aside, leaving rendered fat in the pan.

2 Add onions and celery and sauté until tender. Add flour and mix well. Add chicken stock and stir until all flour is dissolved. Continue to stir and bring to a boil.

3 Reduce heat to a simmer. Add potatoes and let soup simmer until potatoes are tender (about 30 minutes).

4 Add heavy cream, sour cream, basil, and white pepper. Let simmer for another 10 minutes until soup is hot again.

5 Add chopped parsley. Crumble bacon strips and mix with chives and cheese. Garnish each portion of soup with the bacon/chives/cheese mixture.