Columnists

Darcy Kolander | Homemade with Love

I have been bleaching my door and cupboard handles, and the refrigerator and light switches. I have even been sanitizing my groceries and washing my hands after throwing away the plastic bags. I actually did this before all this virus stuff, but not to this extent. People laughed at me when I sanitized certain things after buying them from certain people. But I don’t think they are laughing now. Maybe it will help, maybe it won’t, but it won’t hurt.
I am lucky as I am able to work from home. I know many people are still getting up, going out and reporting to work to their “essential businesses.” Well, in these times, and in this area, I am pretty sure everyone’s business and paycheck is “essential” to them. And the list given doesn’t define common sense. I know of some people who are reporting to work when they really shouldn’t be, but what choice do they have?
With little ones at home, it’s hard to get this entire paper out, read and put together but I wouldn’t trade it for another view. The kids’ teachers have been so understanding, especially Mrs. Julie Lee.
I am staying positive and appreciative for what I do have. You can protect yourself as much as possible but with others out there who don’t care it can be frustrating, so learn to let go of what you can’t control. Focus on what you can control and live your life to the fullest and also, take this time to realize what parts of your “normal” are worth going back to.
I made this in the slow cooker just last night for the family! It was so good and so easy to make.
 
Slow-cooker ham and potato soup 
8 cups russet potatoes, diced (baby reds work fine)
1 yellow onion, diced
2 large carrots, peeled and chopped
1/2 cup chopped celery (I don’t use this ingredient)
16 ounces cubed ham
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
4 cups chicken broth
1-1/2 cups heavy cream
1/2 cup sour cream
 
Instructions 
Add the potatoes, onion, carrots, celery, ham, salt, pepper and chicken broth to your slow cooker and cook on low for 7-8 hours or on high for 4-5 hours.
Using a potato masher, mash about a third of the potatoes.
Add the flour, heavy cream and sour cream and stir everything together.
Cover and cook on high for an additional 15 minutes.


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