cheese oyster

7

牡蠣フライ、肝串タレ焼き、なんこつ串塩焼き、チャンジャとクリームチーズ、ポテトフライ、イカの一夜干し、他色々

くいもの屋 わん 仙川店@仙川町1丁目

Crockpot Potato Soup

Here’s a recipe I got from my mom for my favorite potato soup! I love it because it is so easy to make, really tasty, and makes lots of meals (one batch makes enough for about 5 or 6 big servings).

You will need:

  • One package frozen, diced, hash brown potatoes. This usually comes in a 32oz bag, but doesn’t have to be exactly that size!
  • One can condensed cream of potato soup
  • One box vegetable broth, also about 30oz
  • One 8oz bar cream cheese
  • Anything you like to use to top! I like pepper, shredded cheese, and oyster crackers, but get creative! Green onions, bacon, shredded carrots, spices, anything you like!

Directions:

My favorite thing about this recipe is that there is no measuring. Just throw the whole packages in your crock pot!

  • Empty the whole packages of potatoes (still frozen), condensed soup, and vegetable broth into your crock pot
  • Cook on low for 6-8 hours
  • Meanwhile pull your cream cheese out of the refrigerator to soften. If you are worried about leaving it out too long you can microwave it for 10 seconds at a time until it’s soft, but not melted (remember to take the foil off before microwaving!)
  • Approximately a half an hour before eating add the cream cheese in chunks, stirring just to combine.
  • Cook another 30 mins to an hour. Stir again before serving, top, and enjoy!

This soup will also keep well in the refrigerator, I like to store it in individual serving sized containers.

As the chill of winter settles into the air in France, happiness radiates a glowing warmth throughout the halls of Beauxbatons Academy of Magic, with students and staff beginning to prepare for the holiday season. The palace’s already ornate design will become even more immaculate over the coming weeks, with twelve giant ice sculptures-each depicting a different day from the Twelve Days of Christmas-standing tall and impressive around the dining chamber, wood nymphs prancing to and fro while airily humming carols, and silver ice fairies native to the Pyrenees glittering like fireflies against ancient tapestries.

House elves will busy themselves by switching the dorm rooms’ light summer linens with silk sheets and velvet comforters, and the dinner menu’s boiled lobster and summer pudding with pot-au-feu and raclette, to keep the students warm and their bellies full. Over the years it’s become tradition for the attendees of Beauxbatons Academy to leave gold chocolate coins behind on their pillows during the holidays as a “thank you” to the elves, who can be find in the kitchens on any given night nibbling on their spoils.


Finally, on December 21st, the holiday festivities will get into full swing, starting with a Christmas concert put on by the school’s choir and led by the wood nymphs. In the days following, students will engage in enchanted snowball fights, decorate their dorm rooms with tinsel and everlasting icicles, participate in winter charms competitions overseen by professors, and go for carriage rides across the frozen grounds. Rounding everything out on Christmas Eve is a feast + formal winter ball known as Fête de L’hiver. Students will get their fill with plates and plates of breads, cheeses, fish, oysters, foie gras, snails, green beans, wild boar, and la bûche, then take to the dance floor in the palace’s ballroom to waltz the night away. Because of Fête de L’hiver’s popularity, many students choose to stay behind at the palace during the winter break, where they will open and exchange gifts on Christmas day with their friends instead of their families before having a light breakfast over wizarding crackers and winter hymns.

Ms. A. Snow, 23rd of December, 2014