I had a hard time deciding what to write about tonight, because I have a few topics floating around my head, and couldn’t choose. So even though I think tonight’s two topics are SO good they each deserve their own post, I’m going to combine them.
First up, my beloved Oprah. I love Oprah. And when Oprah says she loves something, she’s usually right on target. Now unfortunately, sometimes the things she loves are $3,000 watches and cashmere sweaters, but she also loves things that are cheap too, and tonight is your lucky night.
Recently, Oprah declared Dale and Thomas Popcorn as her favorite popcorn. As first, I didn’t pay much attention, since I don’t usually care for canned or bagged prepopped popcorn. But then I saw an offer where they were giving away 2 small bags as a “get to know us” offer this month (pay only shipping and handling). I succumbed and they arrived while we were on vacation. One is Chocolate Drizzle Popcorn, and the other, Peanut Butter. Now, not only do I typically not care for canned or bagged prepopped popcorn, I’m not a big fan of the sweet and salty mix either. I know, picky, ain’t I?
I decided to save the chocolate one to bring as a treat to my Mom, who’s recovering in the hospital from surgery, and grabbed the peanut butter one to try this afternoon. Well, the bag is empty. Oh.My.God. So, so good. The popcorn is soft and fresh and the peanut butter is oh so creamy. I’d tell you to go order yourself some now (and now I have to as well since I finished my bag!), but you’ve got to finish reading here first … then GO ORDER YOUR FREE POPCORN NOW – that’s an order.
Now tonight’s dinner … the weather the past few days has been chilly and the air conditioners have finally been turned off. At long last, it is time for one of my favorite things about the Fall season – soup weather! So, of course, I buy the ingredients to make soup and today it’s in the low 60s. Murphy’s Law and all that. But I forged ahead, making a new recipe from Rachael Ray’s 30 Minute Get Real Meals: Cream of Cheddar Soup. Again, Oh.My.God. Velvety smooth and creamy, it went down nice and easy. So quick to make, and you must, just must, make it. The Husband, who is pretty particular about soups, loved it. Definitely making it many times this Soup Season.
Enough about my discoveries … what’s got YOU saying Oh.My.God these days?
A year ago today … I didn’t post.
P.S. Thanks a million for all the well wishes for my Mom and Nicholas. She had her surgery and is resting in her room, exhausted from a long day. I’m going to pop in tomorrow for a little while with the Dale & Thomas popcorn. And Nicholas is doing better today, so we’ve survived another ear infection.
Cream of Cheddar Soup
Recipe courtesy of Rachael Ray
2 tablespoons butter
1 large yellow onion diced
3 garlic cloves, chopped
1 teaspoon crushed hot red pepper flakes
salt and freshly ground black pepper
1 tablespoon ground cumin
2 tablespoons flour
1 quart chicken broth (that’s four cups for other non-math whizzes)
1 cup heavy cream
4 cups good quality aged Cheddar cheese, grated
Heat a soup pot over medium heat with the butter. When the butter melts, add the onion, garlic, red pepper flakes, salt, pepper, and cumin. Cook for 3 minutes. Add the flour and cook for 1 minute more. Whisk in the chicken broth and heavy cream, bring up to a simmer and cook for 10 minutes. To finish, turn the heat off. While whisking, add the grated Cheddar cheese in 3 additions. Serve the soup immediately.