three photos, two thoughts, one recipe

photo:

thought:

matt has a job interview today at 2:30pm. we emailed his resume to 10 job openings on tuesday, and by thursday, we'd heard back from 6 of them. amazing, no? a few were too far away - more driving than would be worth the pay increase. a few were not consistent enough hours. but this one sounds right up his alley, and a good opportunity to learn new skills. if nothing else, he'll get to practice his interviewing skills.

photo:

thought:

still really enjoying the productivity book i mentioned yesterday. spent a few hours this morning getting my workspace at the office whipped into shape. figured i'd start using his methods at work, and then incorporate them into my home office for the rest of my life (which he recommends). but i need to start slow - i have a history of diving headfirst into something only to decide i don't like it...

photo:

recipe:

i'm eating this soup today for lunch, leftovers from dinner. it's a favorite. culinary masters, beware - it's probably plain to you. but i love it. i love that it's versatile and relatively easy. so i'll share it:

Irish Potato Soup

6 baking potatoes, peeled and cubed
1 tablespoon vegetable oil
1/2 cup diced celery
1/2 cup diced peeled onion
1 1/2 cups canned evaporated milk (the fat-free variety works well in this)
1/2 cup butter or margarine (if you're concerned about this, substitute a portion of the butter/margarine with non-fat milk, and add more salt to taste later)
1/2 cup water
1 teaspoon salt
1/4 teaspoon ground black pepper
herbs/spices to taste - any of the following are good: parsley, thyme, rosemary, oregano, sage, paprika

1. Place potatoes in a stockpot with enough water to cover. Boil until tender, about 10 minutes. Drain and set aside.

2. In a large saucepan, heat oil over medium heat. Add celery and onion and cook until translucent, about 5 minutes. Add potatoes. Stir in evaporated milk, butter, salt, pepper, herbs/spices. Heat until just below boiling. Serve immediately.

Makes 5 servings as a side; 4 servings as a main course.

matt's not a fan of food without meat, so next time i plan to add kielbasa (which I'd saute with the celery and onion, if you're unsure).

* * *

lots on the docket this weekend. we're at a marriage conference tonight and tomorrow through our church - should be fun, but i also have to squeeze in my usual weekendly tasks.