Sneak Off and Read: Lines with the topic, HALLOWEEN #RSsos #RomSuspense


The Sisterhood of Suspense share hauntingly good lines around the Halloween theme!

sisterhood of suspense

#OneLineSunday by #RSsos Lines with the topic, HALLOWEEN

Interested in reading more? Click on the book covers below for information about the novel and the author.


Another light dusting of snow fell overnight. To hear everyone talk, the big one was only days away, and the forecasters projected a storm headed their way before or right after Halloween.

Marsha West


Here Nate was, in front of the woman who smelled like gardenias and had haunted his daydreams for the past two weeks, and he could barely speak.

Sharon Wray


Flicking away the last of the cookie bits from her sweater, she dipped her head and studied our adversaries. “Yup. And from my point of view, they look pretty scary.”

Vicki Batman
The Great Fruitcake Bake-off, Whispers of Winter set


She looked a lot better than the last time he’d seen her. On that occasion fright had twisted her face into a…

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Sunday #Soup #Cooking up Memories


Do you love homemade soup?

 

Maybe it’s because I owned a restaurant for thirteen years and as chief cook and bottle washer, made a LOT of soup, but I’m very fussy when we go out to eat. It amazes me how so many cooks can’t create a decent soup!

potatoes fun knife fork
Photo by Pixabay on Pexels.com

 

I’m trained in the house of mom 🙂

She took pity on me and taught me the rudimentary necessities needed to make a delicious base that will work for 99% of the soups you cook.

The secret?

Onions, carrots, celery. Yep, it’s that easy.

 

Today, I’m going to share my recipe for Cream of Potato Soup. 

Start with a good-sized pot, either a dutch oven or slow cooker if you prefer.

Add:

1 large onion chopped fine

3 med carrots chopped

3 med celery chopped

1 tbsp margarine or olive oil if preferred

Salt and pepper

Simmer together on med-low heat until onions are translucent

 

Ingredients:

5 pounds potatoes- russet

1 litre milk

2-3 tbsp chicken soup base

Salt and pepper

1 1/2 cups flour

shredded cheese (if preferred)

Meanwhile, peel and chop into bite-size chunks 5 pounds of russet potatoes and rinse in pan of cool water. Drain.

Add potatoes to pot, then fill to 1-1 1/2 inches above potatoes with water. Set pot to boil, adding salt and pepper to taste.

Simmer for approx. half an hour or until potatoes are cooked.

In a separate bowl, add 3 cups cold water and salt and pepper. Slowly mix in the flour stirring with a wisk to blend.

Add chicken powder base and milk to soup. Stir and return to slow boil before adding the flour water until soup begins to thicken. Simmer ten minutes more for flavors to bind.

Serve with a little shredded cheese on top.

 

The best thing about this soup is how easy you can change it up.

Add a can of clams for clam chowder

Frozen seafood medley for seafood chowder

Frozen fancy vegetable mix for Cream of vegetable soup

Cooked, chopped bacon for bacon and potato soup.

2 Cans creamed corn for corn chowder

The choices are only limited by your imagination 🙂

Enjoy!

 

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