As I walked to the bus after school/work the past couple of days, I have been shocked by the light. The sun! I forgot about you!. On work days.
How does this happen? Every. Single. Year. Having sunlight is like surprise gift for me. I am so lucky that I am clueless.
I should also talk about how it is warming up. But living in Boulder, it isn't really ever that cold...for that long. Plus, it seems to take me about a month longer than everyone else to phase out the gloves, hats, and coats. It has happened more than a few times that I find myself with all the fixings and the guy next to me is wear shorts and t-shirt. I basically don't expose my skin to the fresh air until mid-April.
I love soup. JTLYK.
Potato and Yam Soup with Bacon and Spinach
from bon appétit Magazine, March 2011
6 slices applewood-smoked bacon (about 6 ounces), cut crosswise into 1/2 inch pieces
1 large onion, chopped
2 garlic cloves, pressed
1 teaspoon dried thyme
1 14.5-ounce can diced tomatoes in juice
1 10-ounce yam (red-skinned sweet potato), peeled, quartered lengthwise, cut crosswise into 1/3-inch-thick slices
2 medium Yukon Gold potatoes (about 10 ounces), quartered lengthwise, cut crosswise into 1/3-inch-thick slices
2 medium red-skinned potatoes (about 10 ounces), quartered lengthwise, cut crosswise into 1/3-inch-thick slices
4 to 5 cups low-salt chicken broth
1 5- to 6-ounce package baby spinach
Sauté bacon in large pot over medium heat until crisp. Transfer to paper towels to drain. Add onion to drippings in pot; increase heat to medium-high and sauté until beginning to brown, about 7 minutes. Add garlic and thyme; stir 1 minute. Add tomatoes with juice. Stir until almost all the liquid evaporates, about 2 minutes. Add all potatoes; stir to coat. Add 4 cups broth; bring to boil. Reduce heat to medium-low, cover with lid slightly ajar. Simmer until potatoes are tender, stirring occasionally, 10 to 12 minutes. Add spinach and bacon; stir until spinach wilts, about 1 minute, adding broth by 1/2 cupfuls if too thick. Season with salt and pepper.
(Servings: 4-6, Prep time: 30 min., Cook time: 20 min., Difficulty: Easy)
Shanon (taste): 7/10
Scot (taste): 7/10
Dishwashing Effort: 2/5