Before I get to the recipe, I wanted to share a couple of items I found the other day while looking for something else. Surely you’ve never done that! The other day, I said something to Callie referring to the tigers which turned to butter in the story, “Little Black Sambo”. That was one I remember my Grandma reading to me and it was a favorite of mine. Callie had no clue what I was talking about and I wanted her to read it. Well, for some reason, it wasn’t in the place I always thought I remembered it being in. Instead, I found these great reminders of days gone by:

This is an old postcard Grandma sent from Regina, Saskatchewan in 1972. Her friend, in turn, returned it to Grandma and then Grandma gave it to me (knowing my love for the harvest). This is what is written on the back in Grandma’s handwriting, “We’ve had a very good year. This is like our 3 machines and we pick wheat up like it shows here in the North Country. Only we have cabs. I LOVE it up here. Pauline”

Grandma saved this note from me. I have no idea how old I would have been when I wrote  it – maybe 10ish? The love for the harvest was already beginning to show 🙂

I still haven’t found that darn book! I will continue to look for it and if I do find it, I will add it to the pile of my other childhood favorites:  “A Penny for Whiffles”, “The Owl and the Pussycat” and “The Princess and the Pea”.  Some day…I’ll share these with my grandchildren!

As promised, I am going to share my recipe for the Cheesy Potato soup which Callie requested for her birthday supper. When I make it, I know what the ingredients are and generally just throw it together without measuring anything. I know, though, that it’s hard to cook that way unless you do it that way yourself. So, I will give you the exact recipe with a few “add ins” of my own.

I HAD to take this picture – as a reminder that Jim DOES help once in a while. 🙂 He knew what kind of day I had had and offered to peel the potatoes.  He griped about the number of carrots he had to clean because he HATES carrots. He can’t have his way ALL the time!

Cheesy Potato Soup

3 c. cubed potatoes

1 c. water

1/2 c. chopped celery

1/2 c. chopped onion

1/2 c. chopped carrot

1 tsp parsley flakes

Dash of pepper

1 chicken bouillon cube

1 1/2 c. milk

2 T. flour

1/2 lb. Velveeta

Combine potatoes, water, celery, carrots, onion, parsley flakes, seasonings and bouillon in water. I don’t add any salt as the bouillon cube and velveeta make it plenty salty. Cover and simmer for 15 – 20 minutes or until veggies are tender. Gradually add flour mixed with milk, stirring until well blended to hot veggies, stirring constantly until mixture boils and thickens.  Add Velveeta and stir until melted. Makes 4 (1 1/4 cups) servings.

When I make it for my brood, I usually cut up enough potatoes, carrots, celery and onion to fill my stock pot nearly 2/3 full. Then, I add enough water to cover the veggies about an inch or so. I make sure to count how many cups of water I add because for every cup of water, I add one bouillon cube. This last batch I made required 12 cups of water. Then, I add what I think looks right for the amount of  seasonings. I also add Tastefully Simple “Garlic, Garlic” to the mix. Regardless of how you do it, it’s a great simple recipe that I’m sure your family will love!

Bon Appetit! (let me know what you think!)