Well here we are...Saturday once again. It's very drizzly here in Hoosierville, so I have the crackpot spinster fireplace going, the Christmas lights blazing, and potato soup bubbling away for later:
After I get a few minor chores completed and a hot and scrubby, I'm going to get into the Happy Chair and stitch, so help me stitchy gods. I have not done so in forever, and my nerves and brain are all twitchy and out if sorts because of it.
(I know that inducates addiction, but as long as it is to something good for me...I'm OK with that.)
(Now if only I could get the same way about healthy eating and exercise!)
December is upon us, Dearies. Can you believe another year of shenanagins has almost passed? This acceleration of time phenomenon is definitely for the darn birds! I am determined to enjoy every single second of what's left and not rush the New Year.
How about you?
CROCK POT POTATO SOUP
2-3 carrots, diced
2-3 celery stalks, diced
1 small onion, diced
7-8 russett potatoes, peeled and diced
1 leek, diced
salt and pepper to taste
1T dried parsley flakes
4 chicken bouillon cubes
1 can evaporated milk
5-6 cups water
Cook on high in crock pot for 4-5 hours on high or 8-9 hours on low.
Top with crumbled bacon, chopped chives, cheddar cheese, and sour cream.