Suddenly, it's February again.
I'm not exactly sure how this happened, but time just keeps marching on. And much faster than I would like, let me tell you.
Christmas was a bit of a blur, truth be told, and now feels like a distant memory. January was spent alongside my husband, frantically poring over end-of-year numbers and worrying about whether our small business will survive the current economic apocalypse.
Stress? No thanks, I just had some.
The next thing I knew, Child Number Two was bouncing at my elbow, telling me that some Dratted Rodent had seen his shadow, and we were in for six more long weeks of winter.
It's snowing again up here in the Great White North (what else is new), and a "cold weather warning" is in effect for the next few days. I've hauled in some fire logs to supplement the furnace, which is faithfully chugging away down in the basement, and will be socking hot water bottles into the girlies' beds while they're brushing their teeth tonight.
A hot bath will feel good. And so will my softest, silliest flannelette pajamas, paired with the enormous fluffy slippers that reach right up to my knees.
I'm currently knitting blankets out of a rainbow of cosy, chunky yarn for a reason-- there's nothing like a project that you can wear while you're working on it!
It's true that the simplest things in life can make us remember how truly blessed we are.
It is a cold world we live in these days. And yet, my family and I are warm.
For dinner tonight?
A smooth, silky soup that is filling, nourishing, and makes the whole house smell wonderful. While it's simmering, I'll be whipping up a quick loaf of Irish Soda Bread-- the perfect accompaniment, whether it's slathered with butter, or dipped right in the soup bowl!
February, you say?
Bring it on.
Potage au Poireau
(just a high fallootin' way of saying Leek and Potato Soup)
1/4 c butter
4 c sliced leeks (which works out to be about 6 or 8 leeks, approximately)
1 small onion, chopped
5 c chicken stock (low sodium is best, or make your own!)
3 c finely chopped, peeled potatoes (Yukon Golds are lovely)
1/2 c light cream
Salt and Pepper to taste
Trim the leeks, leaving about 2 inches of green. Halve them lengthwise, and rinse them thoroughly under cold running water. They are sandy buggers, so make sure you've washed them well!
In a large heavy saucepan, melt the butter over medium heat. Add the leeks and onion; cover and cook until softened and not browned-- about 10 minutes. Stir them often! Add the stock and potatoes, cover and cook until the potatoes are tender-- about 20 minutes.
Transfer the soup to a food processor or blender, and puree it until it is smooth. Return it to the saucepan, and add the cream while warming the mixture through. Season to taste.
Makes about 6-8 servings
(for "normal" people... my family of five just slurp it all up in one sitting!)