We are due to be hit by a "snow hammer," so despite the fact that we had NOTHING on the ground OR coming down even by 8 am, school was called at 5:18 am. Andy and I went back to bed; N got up at 6. . . Raised waffles and soon, some knitting.
BUT FIRST: I did another new: new soup recipe. From Country Living, Feb. ? Jan.? issue, Roasted Garlic and Potato soup. Even without the cup of fontina cheese melted in, the fam. pronounced it yummy. Not too gluey, and tho it did have several steps, it pureed well with the immersion blender, which is a huge plus in my book. So: another successful foray (how DOES one spell that?) for me in 2011!
Here's the link, for those so inclined: oh, no, Blogger declines the honor. So go to www.countryliving.com, and google within the site for "Roasted Garlic and Potato Soup," and you should find it. Adaptations below!
I doubled the batch for my voracious crew, and found I would've liked either 2.5 heads of roasted garlic, OR two bigger heads of garlic to roast. Have no idea what "creamer potatoes" are, so I got regular reds that were described as "creamy textured"! Also, used less water, and, as I had no fontina, I sprinkled on grated sharp cheddar. No complaints!