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You know it’s fall when you scrape your windows for the first time at 5 am to go to work! Twice this week my wonderful husband was out doing just that for me. We have a deal since I leave for work first and my car doesn’t fit under the carport with his, he warms up my car for me in the mornings. There is nothing like a wonderful crisp day in the Pacific Northwest! The leaves are turning and falling, the sky is so blue and clear! I can hear Perry Como singing...the bluest skies you’ve ever seen are in Seattle and it’s playoff season! The boys of October are playing and it’s so much fun watching a ballgame with my kids. It would be better this year if my team was in it, but unfortunately, they aren’t. My second favorite team isn’t either, so I’m just enjoying watching to see who emerges and plays the game of their lives. Being the mom of all boys, I had to find things to connect with them that didn’t include clothes and makeup. We have always had baseball as that common thread. Now granted, I have seen more superhero, Star Wars, and transformers movies than I ever thought I would, but it’s always fun to share in what my kids are interested in. Now that they are all in their twenties, I am very grateful that we still get together to watch a ball game, go antiquing, or just hang out on a beautiful fall day taking pictures. My middle son Matthew, is really into photography and takes amazing photos! He’s taught me so much. Some days we just get in the car and drive till something catches our eye and off we go, cameras ready. It’s a direct connection to why I started photographing my food. My Polish pottery is such a work of art, and I always wanted to present my family and friends with beautiful meals. It all just sort of evolved into this... my sharing it with all of you. It brings my heart such joy each week thinking about what I’m going to make, and the pottery I’m going to use. I think of the friends I have made, and if I were ever so lucky to have you all walk in my front door, what I would serve you? (I know for James it would be pie) I think of you all sitting around my table, all talking and sharing and how wonderful that would be!

This week's recipe is for Split Pea soup, and it is being served on a pattern that blew my socks off when I saw it. It was like seeing True Blue for the first time. When I first started collecting pottery I only had cobalt, white, and yellow in my kitchen. I stuck with those color combos for years, but the more I saw and learned about Polish Pottery, the more other colors started easing in. Blue Citrine screamed my name when I saw it! It is so happy and gorgeous! Dinner plate regularly $69.99 and on sale at 20% off for $55.99, salad plate regularly $34.99 and on sale at 20% off for $27.99, pumpkin soup tureen regularly $79.99 and on sale at 20% off for $64.99. I love this pattern so much! I hope you all will too.

From my heart to yours, Smacznego!

Kim’s Split Pea Soup

  • 1 lb dried peas
  • 1 onion diced
  • 4 stalks of celery diced
  • 3 large carrots diced
  • 1 clove of garlic minced
  • 8 cups of water
  • 1 teaspoon cayenne pepper
  • 1 teaspoons salt
  • 1/2 teaspoon black pepper
  • 2 lbs smoked ham chopped fine (I use a ham bone with a generous amount of meat left on it, or you can use two ham hocks)
  • 1 cup Instant mashed potatoes for thickening

In a large stockpot or Dutch Oven heat water and peas to boiling and cook for 5 minutes. Remove from heat and let sit for an hour. Add all the rest of the ingredients except the instant mashed potatoes, cook on medium-low heat for 1 1/2 hours. If using a ham bone or ham hocks remove them from the pot, let them cool and remove the meat from the bone and chop up fine. Return the chopped ham back to the pot and toss the bones into the trash. Use an immersion blender and blend soup until smooth. This to me changes the taste of the soup to something special. It melds all the flavors so nicely! Stir in the instant mashed potatoes. I use instant mashed potatoes mostly because I can’t have gluten, but when making soups, it doesn’t change your flavors in the soup the way flour does. Let simmer for 10 minutes more and serve!