SPRING!!!!

Robert and I went down to Rocky Mount to pick up our taxes. Since leaving the library in 2013, I've only been down there maybe three times. Leaving the tax place, we started to head out to Callaway to drive by the old house. But I pulled off the road, started searching on my phone, and told Robert we were going to the BEST hot dog place. 

Okay, maybe not the "best," but I remembered it from our annual employee picnic lunches. Now I don't just pull over and say where we are going for lunch--EVER. I'd never been to the actual restaurant (and I use that term oh-so loosely), as they would cater our lunch. Turns out it was just a mile down from where we'd pulled off.

 It's not a fancy place; it's not a big place. We walked in, the place was full, and we waited for a minute in the doorway until a waitress told us a table was just leaving. Meanwhile, she set us up with beers while we stood at the end of the bar and waited for the table to be cleaned.

No masks in sight. Not on anyone. No empty tables. Bar full. I literally sat at the table and started weeping because people were living a NORMAL LIFE without fear.

 

 

Hot dogs served on waxed paper. Topped with chili (not that beany-tomato stuff), mayo, mustard, ketchup, onion--and cole slaw. With a piece of cheese on the side, because that's how you do it.

 

We weren't sure if we had enough cash (like who carries that anymore?!), but we were told if we didn't have it, they wouldn't worry about it. In the end, we scrounged up way more than enough, haha. 

Food for my belly. People for my soul. My God, thank you for bringing me here when I least expected it, when I most needed it. I never want to forget the feelings of today.

Headed back home instead of Callaway, and we sat in the sun on the deck (okay, I actually fell asleep).

It is well with my soul.

The Original Perfect Potato Soup Recipe

 Pioneer Woman's Perfect Potato Soup has long been a favorite of ours. I haven't made it in quite a while, and when I looked at the recipe earlier this week, I see that she has drastically changed the proportions not only on the Food Network site but also on her blog. That makes me sad; I want the real, the authentic, the original! I was able to find track it down but wanted to record it here for posterity so we can continue to make the same one that we have enjoyed. (Although this recipe is not "the original" because I've doubled it!)

PERFECT POTATO SOUP

2 slices of bacon

1 large onion, diced (about 130g)

2 carrots, peeled and diced

1 stalk of celery, diced (about 90g)

4 large russet potatoes, peeled and diced (about 800g)

5 c. chicken broth

1 t. Cajun seasoning

1 T. flour (I subbed 1 T. cornstarch, I found this amount to work)

1/2 c. milk

1/2 c. heavy whipping cream (could sub milk and cream with half and half)

salt and pepper

1 c. + cheddar cheese for garnish

1. Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot. 

2.  Return the pot to medium-high heat and add the onions, carrot, and celery. Stir and cook for 2 minutes or so, add salt and pepper to taste, then add the diced potatoes.

 

3. Pour in chicken broth and add Cajun seasoning and bring it to gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour (or cornstarch) and the milk, then pour into the soup and allow the soup to cook for another 10 minutes to thicken.

 

4. Remove half to ⅔ the soup and blend in a blender until completely smooth. BE CAREFUL HERE, because the hot liquid will expand in the blender and literally can blow the top off and spray hot soup everywhere. DO NOT fill the blender more than half full.  Pour it back into the soup pot and stir to combine. Let it heat back and add salt and pepper to taste.

 

5. Stir in whipping cream till combined.

 

6. Serve in bowls garnished with bacon crumbles, sour cream, and shredded cheese.