Boy howdy, has it been a very January-styled January thus far. Quite a bit colder, as will be grumbled about in subsequent paragraphs, but let’s be clear about how appropriate was the determination that a pot of potato cheddar soup was ideal for last Sunday night. A long-held and regularly-resurrected recipe originally from a now-defunct cooking store in Indiana, this rich creamy fully-flavored bowl of deliciousness is consistent and loved and consistently loved.
This past Friday and Saturday were work days for me, when I led the pair of sessions designed to commence an instructional leadership institute with the newest cohort in the High Point University Leadership Academy. Over the last seven years, this has been a pretty phenomenal experience, with amazing educators preparing to be school administrators, and this eighth group was no exception. They were engaged and responsive, thoughtful and reflective, and offered the double bonus of being both gracious and fun. I’m excited about my next 18 months with them.
We experienced a pretty significant deviation from normal temps as we moved into the latter half of January. Last Saturday we maxed out at 29°F for the briefest moment mid-afternoon, and then overnight dropped down to the mid-teens (18°F at the house; 16°F at our airport.
That’s why a fire was called for as Sunday got underway, following coffee time and a bit of work up on the third floor. [Fire No. 92, in my endless need to tally things.] That way I could turn my attention to delightful kitchen endeavors, like that big pot of soup and, later, a special dessert (catalogued in tomorrow’s blog post).
And look at my delightful sidekick for Monday morning's coffee time:
"Cheddar Potato Soup," from the Roediger House. Adapted from "Potato and Cheese Soup," from KitchenArt: The Store for Cooks [now closed] in West Lafayette, Indiana.
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