Bat Soup

I hate cooking and generally speaking, the speciality at my house is peanut butter and jelly or jelly with peanut butter and the choice of crust or no crust. But this time of year, I do enjoy a hot bowl of bat soup and when I saw these fun images at The Digi Shack, it reminded me of the recipe that has been handed down in my family for generations and decided to share it.  Its fairly easy to make (else this kid wouldn't make it), it just requires time to cook on the stove. Simple to make the recipe is as follows:

2,000 medium size bats

1 carrot

1 onion
1 pepper
1 duck egg

Place the bats, carrot, onion and pepper in a large pot and add enough water to cover (usually about 1 cup). Cook for 15 hours, do not remove the lid until it has cooked at least 12 hours.  The last half-hour of cooking, crack the duck egg into a small bowl and drop it into the mixture (careful not to get any of the shell) and finish cooking.  Serve with two or three week old crusty bread and maybe a small salad. If you prefer a salty taste add a cup or two of salt otherwise, omit salt. Of important note though, only use an egg from a duck otherwise, you will not have "quackers" in your soup.

Since its Showcase Wednesday at The Digi Shack, be sure to visit my fellow shack sistahs (their links  are located on my sidebar) and see if they have any good recipes.