1. One of the fun things about moving to a new town is that you get to discover new shops – new grocery stores, new gifty stores, new eye-candy stores. And in those new stores, you might discover a new love. Like Noosa Yoghurt. My latest obsession. (I like it even though they say “yoghurt” instead of yogurt.) Wish it wasn’t so pricey. Do you have Noosa near you?
2. There is an elementary school about 4 blocks away, and we can hear the school bells. I should follow them and break for lunch and recess every day, don’t you think?
3. Our mail doesn’t come until 5 pm on weekdays. I’m not a fan of that. And I think the mail lady hates me because I get packages from Loopy and she has get out of her mail truck to walk them to the door.
4. The Aspens are absolutely beautiful right now. Can you pop in the car and come see them in person this weekend? Because you ought to. WH took this up near Breckenridge this week. If you click on it, it almost makes you dizzy. I was going to use it as my screensaver, but I think I’d feel like I was being sucked in. (As if I didn’t already feel like that with computers from time to time.) I’ll share a couple more of his fall photos next week.
5. I made this soup and it was a big hit. Perfect for a chilly fall evening. And it does not taste at all low fat, which I like. 🙂 I should have photo-ed it in a colored bowl so it would show up better. Although I don’t have colored bowls. I might need to go shopping.
Creamy, Low Fat Potato Soup (from Monica at The Yummy Life)
4 baking potatoes (2.5 lbs.) OR 4 cups leftover mashed potatoes
2/3 cup flour
6 cups 2% milk
1 cup low-fat extra sharp cheddar cheese (divided)
1 tsp. salt
1/2 tsp. black pepper
1 cup low-fat sour cream
3/4 cup chopped green onions (divided)
6 bacon slices, cooked and crumbled
If you are using baking potatoes, bake them (400 degrees for 1 hour in the oven, or microwave them). Don’t forget to poke them with a fork before baking. Peel and mash. OR use leftover mashed potatoes.
Add flour to a large pot or Dutch oven. Whisk in the milk and stir until blended. Cook over medium heat until it starts to thicken (about 8-10 minutes).
Add in the mashed potatoes, 3/4 cup of cheese, salt and pepper. Stir until the cheese is completely melted. Stir in sour cream and 1/2 cup green onions.
At this point, I used an immersion blender to thicken it up a bit. (Love that blender. Also good for smoothies.)
Serve in individual bowls and garnish with green onions, shredded cheese, and bacon.
You might want to serve this with Monica’s Cheesy Jalapeño Cornbread – also yummy.
6. I will be working on a Cladonia Shawl and the little Hexapuffs this weekend. Speaking of the little puffs, thanks to ALL of you who entered to win a free Mini Skein kit in last week’s blog contest! The random number generator picked Iris in NY for a free Lorna’s Laces Mini Kit. We’ll let you know as soon as the kits are in stock and ready for everyone.
So back to the mail-which-comes-too-late – what time does your mail come? And does your mail person hate you, too? I think I need to bake her some cookies and do some brown-nosing. Or stop ordering yarn. (Yeah. Like that’s going to happen.)