POTATOES!!

 I love potatoes...any day...anywhere...any kind! These look really good. Another must try!

INGREDIENTS

6 

russet potatoes, scrubbed

Extra-virgin olive oil

Kosher salt

Freshly ground black pepper

FOR THE SOUP

2 tbsp. 

butter

2 

medium onions, thinly sliced

2 

sprigs thyme, plus more for garnish

1/4 c. 

red wine

1/4 c. 

flour

2 

garlic cloves, minced

2 c. 

beef broth

8 

slices Gruyere cheese

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

 Powered by Chicory

 

DIRECTIONS

1. Preheat oven to 350° and line a small baking sheet with parchment paper. Pierce potatoes all over with a fork. Rub with oil and season generously with salt and pepper. 
2. Bake until potatoes are easily pierced with a fork, 1 hour to 1 hour 30 minutes. 
3. Meanwhile, make onion soup filling: In a large pot over medium heat, melt butter. When melted, add onions and thyme and season with salt and pepper. Cook, stirring occasionally, until onions are soft and caramelized, about 20 minutes.
4. Remove thyme and add wine. Bring to a simmer and cook until wine is mostly evaporated. Add in flour and garlic and cook until garlic is fragrant, 2-3 minutes. Add in broth and bring to a simmer. Let simmer until thickened slightly, 5 minutes. Season with more salt and pepper to taste.
5. When potatoes are tender, cut a slit lengthwise on the top of the potato, then press ends together to create an opening. Spoon soup into each potato and top with a slice of gruyere. Place on prepared baking sheet and bake until cheese is melted. If you would like more color, broil on high for 1 minute. Garnish with more thyme sprigs and serve.

The Holiday Season

I'm not real sure how I feel about this holiday season. 2020 has been a year, for sure! We've been pretty lucky so far, I have to say. Still, it's been hard on everyone. And no birthdays is one thing, but no Christmas or Thanksgiving is going to suck, to be honest! Our family really cherishes those holidays every year. We will definitely miss them. Hopefully next year it will be different. And I hope this whole pandemic thing hasn't affected you too much.

Karma

There is all kinds of karma

 

Dandelions

I love this!! 🌼💛 Hello, I'm a dandelion. A lot of people call me a weed but I'm a friend and come to help you! . When you see me, remember that I'm the ONLY one who wants and can grow in that particular spot. Because: . Either the soil is too compact / hard / stomped and I want to loosen it for you with my roots. . Or there is too little calcium in the soil - don't worry, I will replenish that for you with the dying of my leaves. . Or the soil is too acidic. But I will also improve that for you if you give me the chance. Or a mixture of the above reasons, of course. 😊 . I'm here because your soil needs my help so best you let me grow without disturbing me! When everything is fixed, I will disappear again, I promise! . Are you trying to remove me prematurely with my root? However meticulous you are, I will return 2x as strong! Just until your soil is improved. . You can even tell by my growth at which stage my help is at. If my leaves are flat on the ground then I'm far from ready but if they all reach up then I'm already a long way on my way. . Something completely different is that I am 1 of the first bloomers in spring so I will announce spring / summer for you. . During the day when it's hot, I open my flowers but in the evening when it cools off I close them again quickly. In fact, if it's not hot enough during the day I won't open them at all! . My flowers are the first food for insects after hibernation and unlike most other plants, I have pollen AND nectar, not merely one OR the other! And I am generous with them! 🤪😉 . My flowers are even delicious for you people by the way, did you know? I used to be called ′′honey (or gold) of the poor′′ because my flowers are so sweet in e.g. jam, sauce or salad! The internet is full of recipes - check them out. But wait until the end of May or later before you start picking and even then, don't pick everything yet! The biodiversity and bees will be very grateful! 🌼🌼🌼 Paula Kok - De Boer