France and Engagement

Hello my followers!

Again, I have taken a long hiatus from blogging, but again, I have a good excuse! My boyfriend, now fiancee, and I took a long trip to France. For the first 7 days, we were on a river cruise up and down the Seine River, and for the last 4 days, we stayed in Paris to experience some culture on our own.

We saw one of Claude Monet’s homes and his famous Giverny gardens.

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Day 2 was Rouen, France; the capital of Upper Normandy famous for its connection to Joan of Arc and her burning site.

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It was a long trip to the American Normandy landing beaches, but it was worth it; a very moving experience.

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The next day, we were still very, very jet-lagged and tired from our trek throughout Normandy. So instead of exploring Les Andelys, we observed the view from the hot tub.

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Chateau Malmaisson, (where Josephine and Napoleon lived) was interesting, but paled in comparison to the Palace of Versailles.

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After our amazing cruise, we stayed in Paris a few extra days in Port de Clichy. We walked to Sacre Couer the first day.

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Our next day was spent in downtown Paris at the Arc de Triomphe, Musee d’Orsay, and Pont de Arts aka “locks of love” bridge where my boyfriend proposed!

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And of course we had to see the Eiffel Tower sparkle.

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So you see, I’ve been busy. Now I have a wedding to plan, but I should be able to keep up a little better with my blog!

Great new recipe – Ham and Potato Soup

This recipe is perfect for a rainy day. Central Pennsylvania has been very rainy ┬álately, so this soup was ideal. I know that summer is coming and this is more of a winter recipe, but it’s too delicious not to share. The main reason I decided to make this soup now was because of Easter leftover ham. My aunt asked who wanted the ham hock and the juices, and I said “ME!”

ham and potato soup

That picture definitely does not do the taste justice. But here we go.

  • 1 medium onion chopped
  • 2 stalks celery chopped
  • 1 clove garlic chopped
  • 2 bay leaves
  • 1 tablespoon chopped sage
  • 1-2 tablespoons almond flour
  • 2 tablespoons butter
  • 1 ham hock (optional, but really adds flavor)
  • 6 cups ham broth (juice from the pan. If not available, any stock will be fine)
  • 1 large russet potato
  • 1 can white beans (optional. Not paleo, but go very well with this soup)
  • 1 bunch baby spinach, roughly chopped
  • 6 oz leftover cooked ham

Melt butter in a large soup pot over medium heat. Add onions, celery, and garlic. After they sweat out a bit, add the almond flour. DO NOT salt this soup. The ham broth and the meat are already very salty, so taste before you salt. Add the bay leaves and sage. Stir until the flour has cooked some. Add the ham hock and meat. Combine and add ham broth. Reduce heat and simmer for a few minutes. Add the chopped potato and continue to simmer for 15 minutes. Add beans if desired, spinach, and almond milk.

Enjoy!