so there are helicopters fluttering in my soul
unimpressed with this current state of mind.
the horns blow,
and I know that the spaces after words are
settled in their designated places.
I invested in a slow cooker in order to be more efficient in my cooking endeavors (as well as a kitchen timer to avoid burning food, especially when I bake). The other day I adapted a potato soup recipe that I found online, and it turned out very well. I thought I would share it here. It is very rich, so if you want to substitute things, feel free to play around with it.
3 medium baking potatoes, peeled and cubed
1 can of white beans, drained
2 bunches of spring onions, diced
1 pint heavy whipping cream
4 tablespoons butter
2 tablespoons flour (I used bean flour to make it gluten-free)
2 teaspoons salt
1 teaspoon pepper
Put all ingredients in the slow cooker at once, adding about 1-2 cups of water, and stir. You can use whatever setting you want, I used the slower setting and let it cook all night (about 12 hours). Check on it occasionally at the beginning you will want to check on it, stirring it to make sure the ingredients mix together.