Friday, September 19, 2014

Sabbath.

So many good things happened this week. Fall popped in to say hello, it rained almost every day, for the span of about an hour I had a completely clean sink. I was introduced to the most phenomenal pizza ever (recipe coming soon) and adapted a really great soba noodle salad. The stars were all aligning for me. More about this later, but first, Fall.
Are you flashing back to all the early fall rain-dancing I’ve made you do? Well keep it up, because it’s working. Last week, we had temperatures of, get this….. 57 degrees. In Texas. In September. My heart.
Robin and I fished out our sweaters and hats and sat outside, journaling, reading, drinking mochas with little hearts in the foam, and generally freaking out because we weren’t hot!


If you aren’t from Texas, you can’t understand this, but there is literally a point where you have been hot for so long that you can’t remember how it feels to be cold. I almost burst into “A Whole New World” when we stepped outside but Robin restrained me. Kind of.
We spent most of the day either outside or with the windows open, just staring in rapture at rain, giddy with the knowledge that it was cool outside. And nothing to do! What good fortune for all this to happen on a Saturday! There is a God.
Making my mom’s potato soup was one of the best ways that I could think of to celebrate the day. It’s one of the recipes that really isn’t a recipe that the women in my family have passed down to each other, all just judging by smell and consistency and intuition. I’ve included the bones of it for you. This is the perfect soup for sick littles and cool days. This soup cooks for a while, leaving you time in between to check on the patient or sit down with some coffee.
Mom’s Potato Soup
(serves 4) 
     Ingredients
4-5 medium sized Russet Potatoes, scrubbed and diced
1 c. half-and-half
2-3 Tbsp. of butter
Salt and black pepper, to taste
      Directions
Dice potatoes to a uniform size and add to a pot of room temperature salted water. Heat the pot to boiling, stirring potatoes occasionally. When the potatoes are tender but not too soft (“we’re not making mashed potatoes”, as mom always says) drain until water is just covering the potatoes. Mash some of the potatoes, you want this soup to still be pretty chunky. Add the half-and-half and the butter and cover the pot. Continue to cook on medium heat.

If you like your soup on the creamier side- this is the time to throw it in the food processor or mix it with an immersion blender. If you want to thicken it up, mix a little bit of cornstarch into about two tablespoons of water and stir that in. I like mine thick and chunky, more like chowder.
After you seriously cannot wait any longer, serve immediately, garnished with shredded sharp cheddar, crumbled bacon, and chives.
Happy Weekend to you all.
 
 
 
 

1 comment:

  1. Cooler weather is the most evident gift from God to prove his love. On second thought, salvation is probably first but nice weather is definitely second.

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