Hey!! It’s been so long since I’ve come on here with anything other than recipes. Sadly, I haven’t been cooking much lately, so I don’t have any new recipes at the moment, but I have been super busy. It’s Nutcracker season in our house. It’s Christmas time, school concert time, and we have a million birthdays happening now and soon, but the thing that’s taking up all of our time is Nutcracker Shenanigans. All three girls are in the show. This year, Scottie is a sunflower. Rylie is a party child, a strawberry, and the understudy for both Clara and Fritz. Sydney is a snow, a trooper, and a part time flower. Ben is also working tech for the show. He’s been helping set everything up, and during the show he’ll be working the light board. I’ve been volunteering by watching littles during the tech week rehearsals, and another mom and myself have taken on the responsibility of running the Nutcracker Tea Party fundraiser for the pre professional dance company. It’s been fun, exhausting, someti
During Lent this last spring, I needed a meat free dinner to feed my sister-in-law and her family. Usually my potato soup has lots of bacon and bacon grease in it. I found this recipe here .This one is meatless, but it is important to add that it is NOT dairy free. There are adjustments you can do to make it dairy free though. It’s quick and was really well liked. Potato Soup 6-8 cups russet potatoes, peeled and chopped 1 yellow onion, diced 2 stalks celery, chopped 1 clove garlic 4 cups vegetable stock 2 cups cheddar cheese, shredded 1/2 cup Parmesan cheese, shredded 1/2 cup sour cream or cream 1 tsp salt 1/2 tsp pepper Pinch red pepper flakes 1 tbsp butter 1 tbsp olive oil In a large pot over medium heat, add the butter and olive oil. Once hot and melted together add the onions and celery. Season with salt, pepper, and red pepper flakes. Add the potatoes and minced garlic to the pot and continue to sauté all of the ingredients for about 5 minutes. Add vegetable stock and increase th