Baked Potato Soup

All the flavour of a baked potato in a convenient liquid form for people without teeth or those too lazy to use them.

You'll need:

- baaaaaaacon
- oooonion
- potatoes (4ish)
- milk/water
- bullion cubes
- green onions
- cheddar cheese
- plain yogurt

Fry the bacon in the bottom of your dutch oven. I fry mine straight from frozen after hacking it apart with a not nearly sharp enough knife. When it's crispy, which is the best way to eat bacon imho, remove it and set it aside for later. DO NOT DRAIN THAT GREASE. Toss the onion (chopped) in on top of it and let it get groovy in those juices. We're young, we don't care about cholesterol, right?

When the onions are translucent, add the milk and/or water. Milk is probably preferable but I didn't have enough for soup and breakfast in the morning so I did some of each, about 4 cups total I think. Then add the potatoes that you peeled and chopped and cooked in the microwave, I guess I should have mentioned that earlier. Microwaving is not necessary, but saves some time.

Add the bullion cubes, maybe 2, depending on how much liquid you used. Just taste it, you'll see. Add some pepper and when everything is ready throw it in the blender until it's smoooooth. Top with bacon bits, chopped green onions, cheddar cheese and plain yogurt. Slurp away.


Warning: If your boyfriend says he doesn't want any of your delicious soup DO NOT BELIEVE HIM. Because after you eat the whole thing he's going to change his mind and be all like, "Hey where's the rest of the soup?" and you'll have to admit that you ate it all, "DO YOU HAVE A PROBLEM WITH THAT??"

Hiatus Over

From now on I will be fitter, happier, more productive, comfortable, not drinking too much, regular exercise at the gym (3 days a week), getting on better with your associate employee contemporaries. I will write more posts on this blog, they will be better, of higher quality, I will upload pictures even though I am lazy.

Starting....now.

Mushroom Ricotta Dumplings



These beets aren't part of the dumplings, but they're just so pretty. They're basically like a work of art and I tell them so everyday. Their egos got big, but it was worth it.

- half carton of milk (for cheese)
- button mushrooms, chopped
- onion, chopped
- garlic, minced
- salt and pepper
- wonton wrappers, thawed

First, make ricotta cheese (explanation here). It's easy, I promise. While it's draining, fry the onions and garlic in a little olive oil. When they're translucent, add the mushrooms and more olive oil if necessary. When everything's cooked nicely transfer to a bowl and add the ricotta and salt and pepper to taste.The ratio of cheese to mushroom mixture is really up to you.

When you've decided on your ratio, grab a wonton wrapper and fill it with a tablespoon or two of the mushroom mixture. Then fold it in half and seal well with a fork. This is important or they'll leak and you'll cry.


I boiled these and then fried them in butter with some onions. I served them with swiss chard and beets that I boiled and then tossed with balsamic vinegar, which is why they look black in the photo instead of their beautiful purple selves, but they tasted good. The next time I put them in borscht which was even better I think, but more on that later.