comfortable.

I am a person who enjoys comfort. Security. Knowing what to expect.These are some things that bring me comfort...the feeling of the weight of uncertainty being lifted (some may seem silly to you). Andrew and I have made a theme for this year, no expectations. There is a funny thing that happens when you are so confident in yourself to NAME your year...God totally says "okay, so this is what we're going to do" and he ROCKS you. 2010 was a year of un-comfort in so many ways. It was as if we were in our first storm as a family...people we loved died, we lost our passion for things we use to love, and we were forced into a time of surrender. I feel like the ultimate stubborn streak overcame me! I was confronted by the fact that when I have expectations, I cannot grow, I cannot see what is best for me, and I cannot love those around me well.So the simple phrase that I've kept in my back pocket these past 70 days is no expectations (sometimes when I type it it makes me think of the old jean company "no boundaries" haha)Anyways, I cannot wait to share with you the rumblings of this revolution in our life...but I can't just  yet.

Potato Leek Chowder

Weight Watchers Points+ 8 servings: 4 points

adapted from Around My French Table by Dorie Greenspan

In the mean time, curl up with this delicious, comfortable soup adapted from the book "Around my French Table". My addition of corn & roasted garlic make it not as French, not as traditional, but extra delicious.1 head of garlic1 tsp of olive oil2 tbs unsalted butter1 large Spanish Onion, diced3 medium leeks, sliced into half moons (only use the white and light green part)Salt and Pepper2 russet potatoes, diced (save one to add in after you've pureed the soup)4 cups chicken broth3 cups water1/2 cup corn6 thyme sprigs1. Preheat oven to 400 degrees.2. Take one head of garlic and slice the top off. (see notes at bottom for guidance)3. Drizzle the top with oil, and place in a baking pan (put foil down on the bottom, and cover the top of the bulb with foil...I like to just use a ramekin if I'm roasting one head)4. Roast for 1 hour, removing foil the last 10 minutes.5. Melt butter in Dutch oven or soup pot over low heat. Add onion and stir until they glisten with butter, then season with salt and pepper, cover, and cook for about 10 minutes, until onion is soft but not colored6. Add remaining ingredients (except the corn & 1 of the diced potatoes), along with a little more salt, increase heat, and bring to a boil. As soon as soup bubbles, turn heat to low, mostly cover pot, and simmer gently for 30 to 40 minutes, or until all vegetables are mashably soft. Taste soup and season generously with salt and white pepper.7. With an immersion blender, carefully blend soup until pureed (careful not to splash)8. Add in remaining diced potatoes & corn, simmer on low for 15 more minutes or until the diced potatoes are softer.Enjoy!