This week I have been thinking a lot about how thankful I am for so much in my life. Usually this time of year is stressful and crazy and I never get to do all the things I set out to accomplish. This year I decided it was going to be different though. I wanted to make sure that I took advantage of the Christmas season and not have any regrets; so far I've done pretty well!
My life is so completely different from what it was a year ago. New town, new job(s!), new people, even a new name! :) Christmas has always been my favorite time of year but this year it has meant so much more because I get to spend it with my husband. I love that this year we get to go every place together. When we were dating long distance it was always so difficult to figure out whose house we would be at and at what time, where we were going to meet up, etc. This year I get to get in the car with him and just go! I have to say that of all the things that have changed for me this holiday season, the one I am most thankful for is the fact that I get to share Christmas with my family, which now includes one very special guy :)
Thursday, December 15, 2011
Thursday, December 8, 2011
Mmmmm Winter Soup
It has been so cold and rainy lately that I felt like I wanted to make some soup to warm us up this week. I found a recipe for Beer Cheese Soup online and then tweaked it to fit my own taste :) It came out deliciously cheesy and super filling so I just made a pan of cornbread to go with it and I'm happy to say it was definitely husband-approved.
Beer Cheese Soup
5 tablespoons butter or margarine
1/4 cup green onion
salt and pepper
1/3 cup flour
3 cups milk
1 12 oz bottle or can of beer, preferably a lager so the flavor is stronger (I used Yuengling because it happens to be my husband's favorite)
1 1/2 teaspoons spicy mustard
3 cups shredded Cheddar cheese
croutons to garnish
1. Melt the butter in a large saucepan over medium heat. Add the green onion and cook for about 2 minutes. Add the flour and cook for 2 more minutes, stirring constantly.
2. Slowly add the milk, whisking constantly. Increase the heat to medium high and add the beer and mustard and bring soup to a boil, still whisking. Reduce the heat to low and let simmer for 10 minutes, whisking occasionally to prevent lumps.
3. Once soup has thickened, add the cheese one handful at a time and stir well to let it melt. I kept mine on low heat while doing this which helped the cheese melt easier. Season with some salt a pepper, top with croutons, and enjoy! My husband also added some chunks of cooked ham to his and loved it.
Beer Cheese Soup
5 tablespoons butter or margarine
1/4 cup green onion
salt and pepper
1/3 cup flour
3 cups milk
1 12 oz bottle or can of beer, preferably a lager so the flavor is stronger (I used Yuengling because it happens to be my husband's favorite)
1 1/2 teaspoons spicy mustard
3 cups shredded Cheddar cheese
croutons to garnish
1. Melt the butter in a large saucepan over medium heat. Add the green onion and cook for about 2 minutes. Add the flour and cook for 2 more minutes, stirring constantly.
2. Slowly add the milk, whisking constantly. Increase the heat to medium high and add the beer and mustard and bring soup to a boil, still whisking. Reduce the heat to low and let simmer for 10 minutes, whisking occasionally to prevent lumps.
3. Once soup has thickened, add the cheese one handful at a time and stir well to let it melt. I kept mine on low heat while doing this which helped the cheese melt easier. Season with some salt a pepper, top with croutons, and enjoy! My husband also added some chunks of cooked ham to his and loved it.
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