Love

I’ve come to see it as a garden
as I tend it and it grows.
I know each “plant” by name
and allow myself to muse...

Some have been around for years
while others are new additions —
like this one.

Some need pulled —
like weeds.
And it’s a necessary thing,
making room for better.

Some are fancy. Some
are not.
And that’s okay.

Some are treasured
for from where or from whom they came,
and thoughts of friends’ and
family members’ favorites
make me smile.
Wide.

Some have been
and will be shared.
Sharing feels good.

Some delight year-round.
Some show up only now and then, but
they’re just as special.
Maybe even more?

Weather matters.
Spicy chili loves the cold,
and fruit salad
with honey mint dressing
loves a hot summer day.
To everything there is a season.

I meander through my
recipe box-turned-garden —
adding and tending
with new eyes —
and I laugh
a bit
but see it clearly:

growth happens
when Love shines.

CHEESY MASHED POTATOES
Yield: 10-12 servings

5 pounds Russet potatoes
salt
6 tablespoons butter
1 cup whole milk
4 ounces cream cheese, room temperature and cut into small cubes (I use Philadelphia)
16 ounces shredded sharp cheddar (I use Kraft)

Peel potatoes and cut into cubes approximately 1” (some will be oddly shaped, which is okay).
Cover potatoes with enough cold water in a pot so that the water line sits about 1" above the potatoes. Add salt to taste.
Turn heat to high and cook until water comes to a boil and then reduce heat to medium-high (or whatever temperature is needed to maintain boil). Continue cooking until potatoes are soft.

While potatoes are cooking, heat the butter, milk and additional salt in a small saucepan until butter is just melted (do not boil). Set aside until ready to use.

When potatoes are soft, drain water and immediately return potatoes to the hot pot, place it back on the hot burner and shake hot pot gently on hot burner to cook off any remaining water within the potatoes (shaking should take just a minute or so...turn heat on low if needed). When potatoes are dry, remove pot from burner and set aside.
Mash potatoes with a potato masher until very smooth.
Pour half the butter mixture over the potatoes and fold it in with a spatula. Repeat with remaining butter mixture and then with the cream cheese, folding in each addition until just combined (avoid over-mixing).
Stir in the shredded cheese.

Cheesy Mashed Potatoes can be eaten right away, refrigerated in a tightly sealed bowl, or frozen. Simply microwave to reheat, and they'll taste as good as fresh! (Note: To use these as pierogi filling, I make these the day before and store them in a tightly sealed bowl in the refrigerator. Do not reheat before filling pierogis.)

[Myrna O'Hara]

Neat poem.

[Milanie]

Beautiful thoughts to go with your picture

[Van]

I love how you’re able to capture and document everyday moments so beautifully.

[Helen Jane]

so ture - our recipe collections are so full of memories and associations, they do need pruning - I love your expressive words and analogy. I hopehyou enjoyed your new addition.