My first What's Up Wednesday ever, so here goes..
1: WHAT WE’RE EATING THIS WEEK:
Summer!
3: WHAT I’M LOVING:
Meal planning, a tidy home, & more time downtime - I love January!
4: WHAT WE’VE BEEN UP TO:
All the fixing, cleaning, & purging around the house!
Friday and Saturday -- we're laying an amazing man to rest and I'm just not sure my heart can take it.
6: WHAT I’M WORKING ON:
Uploading photos to Shutterfly so I can make some photobooks -- I am sooooo behind! :(
7: WHAT I’M EXCITED ABOUT:
My sister is coming home next weekend {!!!} & I'm hosting a get-together with a few of my friends tomorrow night!
Admittedly, I'm not reading much because I told myself I can't pick up another book {except in the car} until I get caught up on editing {sigh!} We however have been watching several movies lately -- Jack Reacher, The Tillman Story, and Taking Chance plus all of these.
9: WHAT I’M LISTENING TO:
The new JT & Stapleton song -- on repeat!
I'm really trying to wear more of the clothes I already have {and part with the things I've just been storing for years!} but I'm wearing these leggings on repeat!
11: WHAT I’M DOING THIS WEEKEND:
We have the funeral, a work event, church, and hopefully taking the kids skiing.
My sister coming home, hosting my other sisters baby showers, the daddy daughter dance, our final Christmas party!
13: WHAT ELSE IS NEW:
We're listing our house for sale!
Bonus question this month: What is your favorite soup recipe?
WHITE CHEDDAR PALE ALE POTATO SOUP
Ingredients:
2 tablespoons salted butter1 yellow onion - finely chopped1 clove
of garlic minced
7
russet potatoes, peeled and chopped into small bite sized pieces
1 pound
of cooked hamburger
1 cup
your favorite ale beer {Blue Moon}
1 cup
sharp cheddar cheese shredded {Aged White Cheddar}
1
tablespoon whole grain mustard
1 cup
whole milk
4 cups
chicken broth
2
tablespoons flour
1 tablespoon
Worcestershire sauce
salt
and pepper to taste
Step One: Begin
by sautéing the beef & onions, with two tablespoons of butter in
a sizzling Dutch oven. Cook them until the hamburger is crispy and the onions
are translucent, beginning to caramelize.
Step Two: Add the
garlic and herbs, sautéing them with the beef for a minute or so, stirring the
entire time to make sure the garlic doesn’t burn.
Step Three: Add the chicken broth to the pot, and toss
in the potatoes. You can salt the broth at this point, but make sure to taste
before you do. Boil your potatoes in the broth for thirty minutes or until they
are fork tender.
Step Four: While your potatoes are boiling, make
the cheese sauce in a different saucepot. Simmer the ale, milk, Worcestershire
sauce, mustard, and cheese on low-medium temp, stirring occasionally, until the
cheese is all melted.
Step Five: Once the cheese is melted, puree the
sauce using an immersion blender until it starts to froth. Once blended, pour
the cheese sauce into the Dutch oven and stir.
Step Six: Once the potatoes are tender, ladle out
one cup or so of soup broth into a mason jar. Add the flour, screw on the lid,
and shake the jar until the flour/broth mixture thickens. Pour the thickened
broth back into the Dutch oven, and stir.
Step Seven: Using your immersion blender again, blend roughly
half of your finished potato soup. This step is completely customizable. The
more you blend, the thicker and creamier your soup will be. Serve with warm
buttered bread.
