Monday, March 10, 2014
Sunday, March 9, 2014
During the chilly and damp days of late winter, we all crave a little comfort food. This hearty soup recipe utilizes many of the things that are probably already in your cupboard.
- 6 slices bacon – cooked and crumbled; reserve 3 T. of bacon drippings
- 2 stalks of celery – finely diced
- 2 carrots – peeled and finely diced
- 1/2 large red onion – finely chopped
- 4 cups of peeled and diced red potatoes (you can use russets as well)
- 1 can of whole kernel corn, drained
- 2 cans of low sodium chicken broth
- 1/2 cup half-n-half
- 2 T. butter (optional)
- 1/4 cup white wine (I used a dry Riesling)
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 1/2 tsp. thyme (or 1 tsp. fresh thyme)
- 1 bay leaf
- 1/4 tsp. red pepper flakes (optional)
- In a large skillet, sauté bacon until crisp.
- Drain on paper towel and set aside. Crumble when cool.
- Retain 3T. of the bacon drippings (discard the rest.)
- Using the same skillet, heat bacon drippings over medium heat and add the celery, carrots, and onion. Sauté until onion is translucent.
- In soup pot or small stock pot, pour in 2 cans of chicken broth and add the sautéed vegetables and diced potatoes, along with thyme, bay leaf, salt and pepper.
- Cover and cook over medium heat – stirring occasionally - until potatoes are tender, about 15-20 minutes.
- Remove two thirds of the mixture to a separate bowl to cool slightly (leave bay leaf in pot).
- Using a food processor or blender, puree until slightly smooth. Return mixture to pot.
- Add the crumbled bacon, corn, half-n-half, butter, white wine and red pepper flakes.
- Simmer over low heat for half an hour – stirring occasionally - or until flavors are well blended. (Remove and discard bay leaf before serving.)
Saturday, March 1, 2014
Friday, February 28, 2014
Check out more City Daily Photo theme day entries here.
Tuesday, February 25, 2014
Back in 2009 I posted a photo of Farber's, the old-fashioned barber shop over by Pewaukee Lake. Just recently it closed and it looks like a new independent insurance agency has taken over. I wish them the best of luck, since it's a tough climate for small businesses these days.
Sunday, February 23, 2014
Sugar Buns," or as we call them here in Wisconsin, "Morning Buns" ...bundles of cinnamon-sugary goodness! The featured image above shows them rising in my grandmother's vintage muffin tins. Below are a few photos of the process, followed by the final product. I must say, they turned out pretty scrumptious. :-)
I even had a a little dough left over to make a mini "Monkey Bread" - a pull-apart loaf that's fun to eat. I'll freeze the little pan below and bake it up some cold Sunday morning in the future.
Saturday, February 15, 2014
Just like the Disney movie of the same name, much of Lake Superior is 'Frozen.' As of Tuesday, Feb. 11th, it was 87.1% frozen and experts say that due to the brutal winter, it may freeze almost completely over for the first time this century. A few weeks back, our good friend, Dana, drove up to Ashland, Wisconsin, to visit his daughter, Laura. She's a student at Northland College, which features a curriculum focused on the environment and sustainability.
They carefully hiked along the shore and spent most of the day exploring the ice caves that are formed by water, wind, and frigid weather. It's been years since winter ice has been thick and secure enough for visitors to walk out to the islands that dot the area. The dramatic wall of ice below is ever-growing and shifting. As more water filters down through the rocks, segments are constantly being created and broken off.
I also love Laura's cozy warm "Spirit Hood"-style hat, which is perfect for Wisconsin's below-zero windchill!
Photo credits for this post: Dana L. French (c) 2014
Friday, February 14, 2014
Sunday, February 2, 2014
back in 2010, it's a "Candy Cane" variety. About a month too late for Christmas, but that's because we keep our house pretty chilly. (The key word around here is 'layers'!)