In an effort to beat the chill off our backs, this week John and I have been working around the house to try and keep some of the warmth in and the cold out. Here are a few things we've been doing:
- We know we need new weather stripping at the base of our doors, but since we haven't replaced it yet we've been doing our best to keep old man winter out with old towels twisted, folded and placed in front of where the air is seeping in. It is helping.
- Instead of turning up the thermostat and making that montly bill creep up (and with holiday lights we are already expecting January to be a little more expensive) we bought little space heaters from Walmart. We take them from room to room wherever we are at that moment to keep our little noses from getting cold. They warm up that particular room and keep us snuggled on the couch all warm and toasty. Not bad for $10 a pop. We have 2. One for the bedroom and one for the kitchen/living room.
- I love to make good "soul food" for cold nights. One of my favorites is Potato Soup. I have listed the recipe at the bottom so you too can enjoy a cold night with a full belly :) It is always topped with shredded sharp cheddar cheese, bacon and sour cream. I serve it with a nice salad of spring greens and a fresh loaf of french bread (just for mopping up all the yummy goodness left in the bottom of the bowl. Yummm.
- Make sure all your windows are closed... and locked. You'll be amazed how much air can come in without the pressure of the lock in place.
- Keep your curtains closed over the windows. It helps insulate your windows from the cold air seeping into the room.
3-5 Russet Potatoes (depending on size) chopped
1 onion- diced
1 clove garlic- diced
8 cups water
1/2 lb. of bacon
2 Tbs. chicken boullion (or more for more flavor)
1/2 cup potato flakes
cheddar cheese- shredded
spring onions for garnish (optional)
Chop the strips of bacon and saute them in the bottom of a stock pot until crispy over medium/high heat. Lay them on a plate with paper towels when they're done. Keeping the drippings in the pan, turn the heat down to medium and add the onion and garlic. Cook until tender about 5-7 minutes. Add water with chicken boullion. Add potatoes. Cook on medium heat until potatoes are cooked through. About 20 minutes. Using a potato masher, mash potatoes in the pot to make the soup thicker. Add the potato flakes and stir until thick.
Top off your bowl with the bacon bits , sour cream, cheese and spring onions.