The Culinary Architect.

Being the wife of a full-time student, the mommy to a full-time toddler and the boss to 25 five full-time college students takes energy and adrenaline.  These pursuits take everything I have to give.

Yet, even through a slightly less muddled lens, I still believe a husband and a child would take everything I have to give.  I've said it many times, but I'm sure being a stay at home mom is a terribly draining but beautiful job.

However, being the culinary architect, of my home, often gets lost in my current shuffle between daycare, diapers and planning around group meetings.  Shuffle to the right, shuffle to the left and some evenings end up eating pizza bits.

Yes, planning.  The culinary architect of my home needs to exercise careful planning, which takes motivation and discipline.  Yikes, two things that after 8 pm I'm hard pressed to find within myself.

At the sweet encouragement of a friend, Simmons, who stayed in our home this weekend, I pulled it together this evening and did a little prep to make tomorrow night a bit yummier and easier.  Tomorrow night, potato soup is on the menu.

Rachel Ray's Bake Potato Soup:

• 2 large baking potatoes—peeled, halved lengthwise and thinly sliced crosswise
• 3 cups milk
• Salt and pepper
• 1/2 head cauliflower, cored and chopped
• 1 bunch scallions, white and green portions thinly sliced separately
• 4 slices bacon
• 1 cup shredded cheddar cheese (about 2 ounces)
• 1/4 cup sour cream

In a large saucepan, combine the potatoes, 2 cups milk and 1 teaspoon salt. Cover and bring to a boil over medium-high heat. Lower the heat to medium-low, add the cauliflower and scallion whites, cover and simmer until tender, 10 to 15 minutes. Add the remaining 1 cup milk, then puree the soup. Season with salt and pepper. 2. Microwave the bacon at high power until crisp, 3 to 4 minutes; crumble. Divide the soup among 4 bowls and top with the shredded cheese, sour cream, crumbled bacon and scallion greens.

And here's to hoping Brad's company presentation doesn't turn into a late night cocktails for "networking" purposes and we actually get to eat the meal together.


And note on cauliflower.  I've never bought, prepared or cooked cauliflower in my adult life.  Mom, I know you are saying out loud right, "You have cooked in with me."  Regardless, I don't remember it.  The recipe instructed me to "core" and "chop" the cauliflower.  I basically have a bag full of feta cheese looking cauliflower in my fridge.  Hope that works out okay?   Love it- high nutritional density and minimal taste.  Hiding veggies sounds like a good plan to me!

And then I treated myself to a little chocolate- you know- for all that planning I did.