It tends to happen every winter. I just get a little blue.
No not like this:
More like this:
It’s probably a lack of vitamin D, finals, finals and did I mention finals? This winter has been especially tough being back in school, in some really hard classes and worrying about whether or not I should retake them to improve my grade. It kind of makes me feel not good enough. I don’t know about you, but when I’m not doing well in one aspect of my life, I start doubting if I’m good enough in other areas of my life. Am I a good enough wife, friend, daughter? Am I doing a good enough job keeping the house neat, paying bills, being kind to others? And then, I tend to turn on myself. Am I eating because I’m hungry or to fill a void? Why have I been so lazy about exercising?
Sometimes, life is hard. When I feel like I can’t stand another minute, I like to listen the song “Life Ain’t Always Beautiful” by Gary Allan. (Hopefully this link works.)
Ok, now that I’ve got that off my chest, let’s have some fun. Good thing I have this goofy boy (he’s feeling much better!) to cheer me up:
When I got home, I was in the mood for some comforting soup. I never thought I’d say this, but since I started making homemade soup, I’ve snubbed the canned stuff. With a few exceptions, it just can’t compare.
I was reading Better Homes and Gardens and came across this recipe for asparagus potato soup. It’s really, really good.
First, gather your ingredients:
Then get out the big guns:
You better make two extra pieces, you know, for the dog:
To be honest for a second, bacon is a food I’m afraid of. All that fat and grease. I tell people a lot of times that I don’t like bacon but the truth is, I do. I could eat the whole package. Which might be why I usually avoid it. But hey, life is short, a little bacon won’t hurt.
Save a table spoon of bacon grease (just do it) and add more chopped asparagus:
Asparagus Potato Soup
(adapted from Better Homes and Gardens)
1 1/4 lb asparagus, chopped
1 1/4 lb poratoes, peeled and diced
12 oz. evaporated milk
1 1/4 c water
6 slices bacon
1. Reserve 1/3 of the asparagus and combine the rest with potatoes and evaporated milk, 1/2 tsp salt, 1/2 tsp pepper, lemon zest and water. Simmer until potatoes are tender.
2. Blend until smooth, half at a time (or only blend half for a thinner soup). Cook the bacon and reserve 1 tbsp of the grease. Cook asparagus until crisp. Garnish with chopped bacon and asparagus. Simple!
I also made red velvet woopie pies with peppermint cream cheese filling. (Jeremy always laughs when I say whoopie pies, you know why.)
Oh, and I made a Christmas wreath:
This Saturday I’m getting my tree! Yay!
What’s your favorite soup?