That light box is so frickin useful. Make one of those while you’re at it too.
One thing I want to try to do more this year is cook. I can whip up a decent lasagna but the fact is I’m lazy. If I cook more though, maybe my waist will thin itself out. Maybe.
I have one of those fool-proof, any-idiot-can-cook-this cook books that is a compilation of donated recipes. The tried-and-true recipes that people only submit because it turns out good every time. Amen to that.
And since the temp has been lingering in the teens this week, I decided to make potato soup. Hallie’s potato soup. Thank you, Hallie.
Only I added some Velveeta. Thank you, Velveeta.
Souper easy. Souper good. My kind of recipe.Hallie’s Potato Soup – 5-6 medium potatoes, cubed – 1 medium onion, diced – 8 oz cream cheese – 1 cup cubed Velveeta – 1 can cream of celery soup – 1 can cream of mushroom soup – 1/4 cup butter – 1 cup milk – salt & pepper to taste 1. Cut up potatoes and onions and throw in pot. Cover with inch of water and bring to a boil; then cook over medium heat for 20 minutes. 2. Turn to low heat and add everything else. Simmer 15 minutes. 3. Top with diced green onions, shredded cheddar and bacon bits. 4. Consume with delight.