Bowling, for me, was a disaster yesterday. I did pass the hundred mark every time, but didn’t do a whole hell of a lot more. Matt, meanwhile had one pretty good game and one very good game over 200. One of my team mates got two 200 games today which is unusual for her. In one game she got 5 strikes in a row, something to get excited about. Personally I seem to be getting worse and worse. I blame the fact that I am still waiting for my vascular surgery and not very fit. Probably not a valid excuse, but I’m sticking to it LOL.
Today I am cooking one of the rib roasts we bought recently. Looking forward to it as my food tastes have been so odd lately. I should enjoy a roast of beef though. My tastes have been running to oriental noodles of various kinds, a lot of the things I normally eat just don’t appeal even though I have now been put on a thyroid medicine. Mind you at .025 grams, I guess any results are not going to be that swift. I do tend to want sweet stuff too which, being diabetic, is not a good idea. I could devour a box of chocolates in no time flat. I could, but I don’t.
I often make Leek and Potato Soup and either serve it hot as Potage Parmentier or cold as Vichyssoise. This is a different take on it with bacon and dill.
Potato Leek Soup with Bacon and Fresh DillBy The Nourished Kitchen
WebMD Recipe from Foodily.com
Potato leek soup truly satisfies and nourishes on those rainy, cold and wet days of autumn and winter. Salty, smoky bacon from pasture-raised hogs pairs beautifully with the soft flavors of leek, celery and potato while the vibrant addition of fresh dill brings the flavors together.
- 4 ounces pasture-raised bacon, fried and crumbled with fat reserved
- 4 leeks, rinsed well with white and light green parts sliced very thinly
- 1 pound waxy potatoes, scrubbed well and cubed
- 1 quart fresh chicken broth
- 2 bay leaves, preferably fresh though dried will do
- 2 cups fresh whole milk
- 1 bunch fresh dill, chopped fine
- unrefined sea salt, to taste
- freshly ground white pepper, to taste
- crème fraîche or sour cream, to serve
- In a heavy-bottomed soup pot, heat reserved bacon fat over a medium flame until melted and sizzling.
- Add the thinly sliced leeks to the melted bacon fat and fry until they begin to soften and release their aroma, about five to six minutes or so.
- Add one quart fresh chicken broth to the leeks and dump in the cubed potatoes and cover the pot.
- Cook the potatoes, leeks and broth together over a medium-low flame until the potatoes are softened and tenderly fall apart when pressed with the tines of a fork, about thirty minutes.
- Remove the soup from the flame and allow it to cool slightly, and then pour two cups fresh whole milk into the soup pot, stirring in the fresh dill as you go.
- Season the mixture with unrefined sea salt and white pepper as it suits you, then serve the soup with plenty of crumbled bacon and a dollop of crème fraîche or sour cream.