There were rumors swirling about on Wednesday and apparently mad rushes on grocery stores and gas stations but I was too busy packing lunches and sweeping floors and whining about not watching enough tv to notice. And in our usual frenzy of a morning I shoved the gang out the door and we all headed into our day. But somewhere between my kiddos coating their bodies in cornstarch and shaving cream
and escaping death while rolling each other through the mat room in a
doughnut, school was cancelled.
So I packed up Ian, drove the treacherous freeway home and we promptly took a nap. My other two roomies slowly filed in like wet puppies and I received news that the city of Portland had collectively decided to throw in the towel and call the week a wrap.
After living in Chicago for ten years there is just something adorable about the panic that sets in over six inches of snow. Here, there is no alternative. There are no snow plows and salt trucks to set the roads right. There is just the hope that your neighbor has chains you can borrow to go buy milk at any store brave enough to keep their doors open.
I'm giddily aware that the best days aren't spent so much as wasted away with whimsy. That the only thing I need to remember is to have mugs of hot cocoa ready for the taking. (
1cup Ghiradelli's dark chocolate chips, 2 tablespoons sugar, 4 cups of hot milk and an immersion blender for the frothing: bonus points for whipped cream, candy canes, marshmallows, caramel drizzle, and /or Kahlua)
daddy gets a ride
Sabrina contemplating the new fireplace decor
Only the essentials could bring them back inside to warm up.
Discussing important business with Tia
Best Baked Potato Soup
It's all about the toppings
Trust me on this one:
Creamy Potato Soup
1-2 Lbs. Potatoes (I used 4 goldens but baby reds and a couple russets would work great) cut into spoon sized pieces
4 slices bacon (or more, whatever) diced
2 stalks celery diced
1 big onion diced
4 cups milk
1 cup water
1 tsp salt
1/2 tsp pepper
2 chicken bouillon cubes (or use chicken stock for the water & up the salt)
4 T butter
4T flour
1/4 cup heavy cream
green onions, chedder cheese, roasted garlic? for toppings
Boil the potatoes for 10 minutes, drain & let sit. Use kitchen shears to cut up the bacon into small pieces and cook over medium until crispy. Remove with a slotted spoon. (You can drain the bacon fat and use something else but it adds a ton of flavor) Add the onion and celery to the bacon grease and cook about 5 minutes until soft. Add the milk, water, bouillon cubes, salt and pepper and cook until hot but not really boiling, about 8 minutes. In a small saucepan, melt the butter and cook until boiling, then add the flour to make a roux. Cook for a minute or two to get rid of any flour-y taste and add some browned butter flavor. Slowly add the roux to the soup while stirring. Cook until thickened then add the potatoes and a splash of heavy cream. Taste for seasonings. Top with green onions, chedder cheese, roasted garlic (I've never tried it but it sounds yummy), and the leftover bacon bits. Serve with buttermilk biscuits and jam or honey. Enjoy the standing ovation from your family.
