How to Peel Potatoes

How to Peel Potatoes

AKA: Where’s My Heart? Sunday, September 23, 2012.

Where is my heart today, folks? My heart is a million places.

  • My heart is in Florida. She is struggling with not being able to wrap her arms around her cousin and mourn with her. Much of the family will gather next summer to memorialize my dear Uncle Wayne, and I know it will be much-needed closure. Still, my heart wishes I were with Cindy.
  • My heart is in the yard. There is much to do before the weather gets much cooler.
  • My heart is with my family. There is so much turmoil right now. Or maybe I perceive it as turmoil. I don’t know. All I know is, I see such a need for Christ, more and more, in all our lives. We mistakenly think that once we enter into a relationship with Him, once we know His grace and mercy in our lives, we stop needing Him. Our brains know that we still need Him, but we act as if we don’t. We act as if we are okay when many times we are falling apart. The good news is, if we are honest about our fears and our struggles and the storms that are raging, then Christ is faithful and will speak those words we cling to: Peace, be still. We need some of that, all over again.
  • My heart is in my home. I made potato soup today, which turned out remarkably well (I thought). I tried to keep it close to my mom’s recipe when we were kids, but I had to change one or two things. Still, I think it honored her recipe. But I can’t tell you what secret ingredient I used… :D
  • My heart is in words. I am incredibly behind in my writing. I have letters swirling about in my head, trying to find words, and I’ve neglected them. If you’re one of the letter-recipients, I apologize. I’ll get there. Soon. I promise.
  • My heart is at Choir rehearsal. I know it’s not until tomorrow night. I know I’m a dork. I just…love singing with the Choir. So much. Floyd is an incredible director, and the music we’re doing is both beautiful and challenging.  I’ve already had several moments of feeling like the new music is going to be the end of me–which is a good sign. Those are the best pieces (Zadok proved that: ha…ah…ah…ah…ah…AGH!).
  • My heart is lonely. It’s hard to explain. I won’t try.
  • My heart is enraptured by the love of my uncles. I am so excited for my Hobbit-date with Uncle Bub! Could a girl be any luckier?
  • My heart is in a Healer’s cabin, learning to peel potatoes with a young girl from New Praet. She needs more time, and I am rethinking whether the Old Wick knows she is there. He’s a Prophet, so you’d think he would, right…?
  • My heart is wondering how a Prophet feels and behaves when his prophecies fall empty. How does he redeem his prophetic voice? Does he question himself? His god? My heart is stuck there. Peeling potatoes.
  • My heart is bedding down for the cool season. I’m ready to read some books, bake some cookies, stitch some journals, and enjoy the quiet.
  • My heart is with Bilbo. Riddles in the dark.

What about you, folks? Where is your heart?

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5 thoughts on “How to Peel Potatoes

  1. Hey, Sarah – if you like hot potatoe soup try this one for warmer weather – actually I love it year around…

    Most consider vichyssoise to be a classic cold French soup although some believe it was invented in New York City at the Ritz Carlton. Regardless, this potato and leek soup remains a true classic with simply wonderful flavor.

    Prep Time: 10 minutes

    Cook Time: 40 minutes

    Total Time: 50 minutes

    Ingredients:
    •1 1/2 pounds potatoes (waxy variety*), peeled and cut into 1-inch cubes
    •4 medium leeks (about 3 pounds), washed very well and sliced very thin, use white part only
    •2 tablespoons butter, unsalted
    •4 cups chicken broth, water, or milk
    •1 cup heavy cream
    •salt and pepper, to taste
    •1 tablespoon of finely chopped chives, for garnish

    Preparation:

    Makes 6 servings.
    To a large pot over medium-low heat add the butter. When melted, add the leeks and gently sweat (you don’t want them to brown) until they are soft (about 5 minutes). Add the potatoes and chicken broth, water, or milk. Bring to a boil, then lower to a simmer. Simmer until potatoes are soft and easily pierced with a fork (about 20 minutes). Remove from heat and allow to cool for a couple of minutes.

    Add the mixture to a food processor or blender and puree until smooth. Do this in small batches (no more than half full) as the hot soup creates pressure and can spray out.

    Return the soup to the pot and whisk in the cream. Stirring all the time, bring the soup to a boil and immediately turn down to a simmer. Simmer for about 5 minutes and remove from heat. If the soup is too thick, add a little water or broth.

    Taste the soup and season with salt and pepper. Cool quickly to room temperature, cover with plastic, then refrigerate until chilled (preferably overnight).

    Just before serving, sprinkle chives over the top. Serve in a bowl on a plate of crushed ice in hot weather.

    *Round White, Round Red, Yellow Potato, Red Potato, Salad Potato, La Soda, Red La Rouge, Red Pontiac, Red Nordland, Red Bliss, Yellow Finnish, Ruby Crescent, and Australian Crescent

    “If anyone thirsts, let him come to Me and drink. He who believes in Me, as the Scripture has said, out of his heart will flow rivers of living water.” John 7

    May your heart yield His Love, Sarah !

  2. My heart is many places.
    It is with those that I’ve become fond of and will soon leave.
    It is with a new place that makes me excited and causes issues with sleep.
    My heart is with those I don’t see often.
    And it struggles with the idea of letting go of someone if I have to.
    But it is always with my friends that need anything.

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