Comfort Foods and Indulgences

I dream about this kind of soup. It's completely decadent. It's probably one of the biggest comfort foods out there. Which is perfect for this time of year in Oregon. It's cold, rainy, snowy, sleety and it's so dark outside by 2 in the afternoon. The gray landscape just begs for dishes like this Triple Threat Loaded Baked Potato Soup.

Now, what makes it a "triple threat"? Let's see, it has lots of ham from my juicy ham I made the other day, it's full of bacon and extra sharp cheddar cheese...I won't even mention the cream, buttermilk and sour cream in here too. It is the best dang soup you could ever imagine. The kind of soup you have to force yourself NOT to eat three or four bowlfuls...because you'll want to. And you might even do it.

My husband took one bite and just looked at me like, "are you serious...this is incredible"...umm, yes, I know. Did you expect anything less....(insert maniacal laughter now)?

Little Gracie had been feeling under the weather all day Wednesday. She had no interest in running and playing, choosing to curl up and sleep for most of the day. And, she was coughing.

So, yesterday, off to the vet we went. When I take Gracie for a ride in the car, I feel like a new mother packing up to take the new baby out to run errands. I have no diaper bag, though. I put some water in the special bowl I have with a tight-sealing screw-on lid. Chew toys for the crate in the back seat. The leash. Treats to replenish the small supply I keep in my cup-holder in the front seat.

For this trip, I also made room for a small basket of my favorite chocolate chip cookies. I was sure the nice doctors, office staff and techs at the veterinary clinic would enjoy a people treat of their own.

Remember I told you there was going to be lots of leftover ham from the gorgeous Carlton Farms Bone-In, Whole Holiday Ham we made yesterday? Well, I was right. And luckily the possibilities are endless when it comes to using using up leftover ham.

If I were you, I would start with making these Ham and Havarti Sliders on Parmesan-Butter Topped Pretzel Buns. There are NO words to describe how good these turned out. Do you see that cheese? It's epic.

You see, I have a new vice lately. It happens to be THIS exact cheese. I have been getting my stash at Costco. Every time I shop, I come home with more and more packages to get me through until the next Costco trip. The cheese has a decent shelf life but it's not even an issue since we are eating it faster than we can replace it. If you have never had Havarti, it is the creamiest, butteriest, most superior melty cheese you could imagine. The fact that I can now get it in deli slices has turned me into a Havarti fanatic. It is by far the ultimate grilled cheese-cheese. Does that make sense?

I knew this leftover ham and Havarti cheese were going to marry and bring peace and love into my kitchen. I was right. These little sliders were incredible. I have pure love for this cheese and I hope you can find some soon.

Everyone is always moving on to the next big thing. What is up with you people? That cupcake fad sure took off. I knew why, and I was on it so fast. I’m still on it in case anyone asks. Like someone will. In the same way that I always came home from a trip to London, Paris or even New York sporting a new fashion trend, I was carting back boxes of Magnolia cupcakes from the bakery’s West Village location as gifts for friends. Turning them all on to my addiction.

I’m not fickle. In fact I’m the opposite, loyal through and through. All y’all have moved on to pies or those fancy small French macaroons. I’m sticking by the cupcake. Oh, yes I am.

So, how come it took you so long to get into the biscuit craze? Can I toot my own horn here and tell you how long I’ve been a fan of the biscuit? Jumping in to answer before you say no. A long-ass time. My whole life, in fact. My southern grandmother, we called her Granny, made them for me. Pretty sure she dunked them in some bacon fat before they went into the oven. Those buttery, flakey biscuits came out perfect. Served piping hot, butter melting everywhere, dripping onto the plate for my first unforgettable bite. There is nothing quite like it. Until now.