So Very Thankful

Teri Williams, T WIlliams RealtyBy Teri Williams

I started to write about how thankful I am for my island community, Orcas farmers, my work, friendships old and new, family, the summer of 2014, grandchildren, my cat’s unconditional love and my health.

But, that is not what I am going to share with you.

Through this exercise, I realized I would not have my life without my husband’s never-ending support. He came home from work to young step sons and sat at the dinner table and passed out love and shared his strengths, resulting in grown loving sons who look up to him and pass along to their children what they learned from this man.

Teri Williams and jay Fowler

Just yesterday, Jay was in the office helping us put a new coat of paint on the walls. This man does not quit!

I wake up each morning to coffee, the garbage taken out and a little note telling me how he will think of me and can’t wait to come home, even though he may take the brunt of the day from me when he returns. The support from this man I have never known anywhere else in my life and I would not have all the things in my life I am grateful for without it.

Thank you, Jay Fowler, for everything, and cheers to another Thanksgiving together!

Happy Thanksgiving to all, and I hope you are able to get together with loved ones and friends on this day of thanks. Why not warm your hearts with the warmth of home cooking, and gather around a pot of hot soup — I offer one of my favorites: Cheddar-Ale Soup.

Happy Thanksgiving everyone!

 

Cheddar-Ale Soup

4 thick cut Coffelt Farm bacon slices, cut into narrow strips
2 tbsp. olive oil
2 tbsp. unsalted butter
1 large yellow onion, diced
3 carrots, chopped
3 celery stalks, chopped
3 garlic cloves, minced
1/3 cup flour
1 cup pale ale
1 tbsp Worcestershire sauce
2 cups each, whole milk and vegetable broth
1-¼ lb. sharp cheddar cheese, shredded
Salt to taste

In a 4-5 quart soup pot over medium-high heat, cook bacon until crisp. Drain bacon on paper towel, save for garnish. Reduce heat to medium; add olive oil and butter, melt. Add onion, carrot and celery; cover and cook for 20 minutes. Add garlic; cook for 1 minute. Add flour; cook, stirring occasionally, 3-4 minutes. Add ale; cook stirring constantly 2-3 minutes. Add Worcestershire, milk and broth; bring to a simmer. Reduce heat and simmer for 10-12 minutes. Puree in food processor until smooth. Set over low-medium heat. Add cheese gradually, stirring constantly. Do not boil, watch for scorching. Season with salt to taste. Top with bacon.

Serve with toasted baguette slices. Can be made ahead of time. Re-heat slowly, using a whip to smooth out lumps.

3 Comments

Filed under Community, Recipes

3 responses to “So Very Thankful

  1. Ruth

    Hey, Girl, Congratulations on all your accomplishments this year with your new staff and enlarged quarters. I always knew you were the best on the island !!!
    I have just had a knee replacement last Monday, and am bitching mightily about the really painful exercises, but it is getting a little better every day.
    You know we still have a quilt to finish together…….
    Love you,
    Ruth

  2. Steve Jung

    Brava, Teri, Bravo, Jay…

  3. Jay

    Would I do it all over again? YES!!

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