Did I tell you I love wood heat? I do. With a mild blizzard outside, I am toasty warm sitting near the fire. The temp. got up to 14F. today and is now hovering around 5 F. and so it is pretty cool in most homes, but we are feeling a balmy 80F. in our living room thanks to our trusty woodstove. I even took a little nap in front of that little box this afternoon. Just like when I was a kid, I put a blanket down and let the heat radiate over my back. It felt delicious. Ah, the good ole days with wood heat.

Did I say I hate dealing with woodstoves? I do. I was raised with woodstoves. I've had many years of experience. I hate the woodchips and ashes. I hate starting fires and them going out or roaring away in the chimney out of control. I mildly dislike bringing in wood, since I never fail to drop some on the way. Filling the woodbox was one of my big chores as a kid. I mildly hate cutting wood even though I like the outdoors and I have many fond memories of helping my dad. He would cut down the trees and cut up the logs while I pulled back tree branches and helped throw chunks into the pickup box to be brought back to the house to be piled in cord stacks.

My little house has had its share of woodstoves. We once had a fashionable round oak stove in the center of the house that would glow red hot if too much wood was put in. I have vivid memories of BF running out the back door with a flaming chunk of wood. There was no way to regulate the heat. If it got too warm in the house, we would just open the windows. At one time, we had two woodstoves, one in the kitchen and one in the living room. Luckily, I only cooked on a woodstove in my mother's house.

So, with all of that in mind, I love the toasty warm house when the winter winds whip around up here on Wyndehill. I don't worry about storms and loss of electricity because I can cook on my stove top and keep warm too.

Thanks, little woodstove.

Having a manicure is pure luxury. When I worked full time for the last 30 years, I was under the impression that I couldn't afford it. But now that I am partially retired and make less, I feel like I need to get my nails done. Go figure. I don't understand my own reasoning.
Here's the rub, the nail polish lasts about a week and then my nails look chipped and unkept. I am an art teacher so my hands take a great deal of abuse. I try to put a layer of polish at the ends of my nails to make the polish last a few more day. Finally I can't stand the look any longer and take off the polish.
Maybe I should get those French dos. Or maybe I should just do my nails myself. It's just that I like being pampered. Any suggestions?

Potato and Leek soup really hit the spot on this cold winter day. RS and I went to a cooking class yesterday. Most of the recipes we cooked used winter vegetables. I try to make soup each Sunday for Sunday supper. I make enough for one meal during the week. Here is today's soup:

Potato and Leek Soup

Serves 4-6

Ingredients:

1-4 medium leeks (I used 1 and a big onion)
2 TBSP extra virgin olive oil
1 lb. red potatoes ( or any potatoes), peeled, cut into 1/2" dice(about 4 large potatoes)
1 small carrot, 1/2" dice (optional)
4-6 cups chicken or vegetable stock or any combination of
1 bay leaf
Salt ( be careful if using bullion since it can be very salty)
Pepper
2 TBSP parsley leaves, minced

Method:

1. Clean and prep leeks: trim away dark green tops and tough outer leaves. Trim away roots. Cut leeks in half lengthwise. Rinse leeks several times under cold running water. I washed the leeks from the middle so the dirt was washed down and out of the leek rather than into the leek. Rinse several times since they can be very dirty. Cut the leek in thin strips and cut the strips into thirds.

2. In a pot, heat the oil over medium heat, add the leeks and saute until tender and just beginning to golden(around 9-11 Minutes). Do not brown.

3. Add potatoes, stock, bay leaf, and a touch of salt and pepper.

4. Bring to a boil, then reduce heat to a simmer and cook until potatoes are tender (about 20-25 minutes).

5. Using a spoon or ladle smash some of the potatoes to thicken the consistency of the soup (not all of them).

6. Remove bay leaf. Add salt and pepper as desired and stir in parsley leaves

7. Serve immediately.

Move over Campbells!