Oh, how I love snow days. Days when I can stay home on the farm, cook a good meal from scratch, make desserts and sip tea by the fire.
Made some good potato soup and cornbread on Saturday. Just sitting and watching the dozens of cardinals out the front window. They always looks so vibrant against the wide landscape.
Had a baby goat that got scours and was pretty weak, so he spent the night in the house in a large tote so he could be warmer and we could tend to him and watch him. I wondered how long it would take before he figured out that he could get out of that tote… and I was sure it would be during the night. I had visions of waking up in the morning with little goat pellets all over my house. However, sleep escaped me most of the night as our little guy cried for his litter mate who was outside in the barn. So, I got up in the night to feed him a little bit at a time – very reminiscent of having a newborn. I sure don’t miss that days.
Oh, I actually think I forgot to mention that we had these two new additions to the barnyard. I’ll give them their own post after this baby get back on his feet.
Recipe for potato soup (If I hadn’t gobbled it up so fast I would have a photo or two)
First of all, peel and cut small cubes of russet potatoes, however many you need for your family.
Cover barely with water, add about a tablespoon of salt and boil until tender.
In the meantime, dice about a 1/2 onion and saute in a whole stick of butter.. use two sticks if you have a lot of potatoes.
Also, fry a few slices of bacon real crisp. Drain on paper towel.
When the potatoes are done, do not drain – just mash them in the water with a hand potato masher, leaving a few chunks for texture.
This is where the the ooohs and the aaahhhs start. Stir in that butter and onions and then about 2 or 3 cups of heavy cream..(if that scares you you can use half and half) I get fresh, raw Jersey milk from my neighbor and it has about a quart of cream on top.. If I’m not making butter with it, it is great for potato soup. Then, just for kicks, I add about a 1/2 package of cream cheese (sometimes I say ‘what the heck’ and put the whole 8 oz. package in there – what doesn’t taste better with cream cheese in it?) Then, if I happen to have some, I add sour cream. Now we have the creamiest potato soup you ever wanted to have.
Spoon this into bowls and top with grated cheddar cheese, bacon, and some fresh chives.
Serve with homemade cornbread baked in an iron skillet with lots of homemade butter.
Yep, love snow days.