Potato Vegetable Soup

I made a really great soup the other night:

2 T butter

1/2 medium onion, finely diced

4 carrots, diced

2 stalks celery, finely diced

1 large russet potato, medium dice

1 can chicken broth (for a thick soup; use more if you like thinner soup)

2-3 bay leaves

2 T flour

1/2 C light cream

1/4 t dried thyme

salt and pepper to taste

In a medium saucepan, melt butter and saute the onion, carrots and celery until starting to soften. Add the flour, cook until flour starts to turn golden brown, 3-4 minutes. Add the broth, potato and bay leaf, cover and simmer until potatoes are tender 10-15 minutes. Remove the bay leaves. Add the cream, thyme; season with salt and pepper. 

I bet this would still be good with vegetable broth.  Next time I'll double this, it only made about 4 servings.

Chicken in Reisling

Going to try a new recipe tonight from epicurious.com. Sounds really yummy, but my conscience will only allow me to use light cream instead of the heavy cream. We'll see how it goes.

http://www.epicurious.com/recipes/food/views/241725

Long Day at Work

Went to dinner tonight at Mimmo's, our favorite local Italian restaurant. Got an unexpected serenade from one of the cooks, his youtube channel is mspanovt. He's pretty good!

Still thinking about food.

We're having turkey burgers with fries and probably corn for dinner. Not very exciting.

Lunch blues...

I had a leftover pork chop that was meant for my lunch today, but I dropped it on the floor. So now I just have rice for lunch.

Easter

We had a non-traditional Easter dinner, I made a pork roast stuffed with spinach, garlic, onion, cranberries and apples. Turned out pretty good. Made some green beans in an herb dressing and baked bread to go along with it. Kinda missed the ham, though.

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