Happy first day of October, friends! October just might be my favorite month: there’s a slight chill in the air, the leaves are falling, it’s the month before my birthday, and it’s officially pumpkin everything season. I was pleasantly surprised to actually need a coat this morning on my walk to work!
October 1st is also the appropriate time to get out my all occasion fur hat. Confession: I stole this from my dad a couple years ago and never got around to returning it. He wore it out to the buses when he was a high school principal because the Simmons family has no shame, which I am glad I inherited. This furry hat of happiness keeps your head warm and it’s also great camouflage. Like, ‘Is that Libby? I’m not sure. I can’t see the fro.’ It has become comforting too. I find myself wearing it around the house. I forgot I was wearing it last year and wore it in the shower when I was home for Christmas. And if I am going to say something ballsy, put on the hat. Trust me, it helps. Who could be upset with someone wearing a squirrel on her head? Mine is from H&M, but I recommend Target, LL Bean and Amazon. Google away my foodie friends! Also, the under the chin strap is clutch when it’s windy. Chasing my fur hat down the street is not my best moment.
Disclaimer: If you have a dog, you need to hide it or never take it off your head in their presence – they will be searching for that silly squeaker with no luck.
Anne of Green Gables is one of my favorites and I always want to re-read it every October. Calligraphy courtesy of my ridiculously talented friend Kim.
I had a lot of potatoes in the veggie bin of my refrigerator, so I did some googling for the perfect chilly day soup! I tweaked this a bit and I am really happy with the outcome. Potato soup is really filling and by making it yourself, you can control how healthy you make it. I used 2 percent milk, but you can use skim. I almost never have milk, I am an almond-milk-in-my-smoothies-person, but I occasionally have a half gallon of regular milk on hand when I cook or bake. The tiny bit of flour helps thicken the soup up and the greek yogurt gives this some creaminess without heavy cream or sour cream. You can go light on the cheese and bacon, but life is short.
Recipe inspired by Gimme Some Oven
- olive oil
- 1 yellow onion, chopped
- 1/4 cup flour
- 2 cups chicken stock (half the carton)
- 2 cups milk
- 4-5 potatoes, peeled and chopped
- 1 cup cheddar cheese
- 1/2 cup plain greek yogurt
- 1 teaspoon sea salt
- eyeball some black pepper
- Top with shredded cheese and bacon
Heat a large stockpot and add onion and olive oil. Soften for five minutes, stirring occasionally. Sprinkle the flour on top of the onion, and stir until combined. Stir in the chicken stock until combined. Stir in the milk and potatoes. Continue cooking until the mixture reaches a simmer, but is not boiling.
Reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, stirring occasionally every few minutes so that the bottom does not burn. The smaller you dice your potatoes, the faster they will cook.
When the potatoes are soft, stir in the cheddar cheese and Greek yogurt, salt and pepper. Top with cheese and bacon.
One of my favorite parts of winter. Leggings under my dress = instant yoga pants after work = pajamas. Also, fleece lined tights are one of the best inventions in the last few years. They are so soft and really do keep your legs warm. I stock up every year.