again. Thinking about what I was going to write, I realized that Thankful Thursday is one of the things I am thankful for this week. I started blogging who knows when (not that it was all that long ago, it's just that I didn't mark the day as anything special when I started and by the time I realized that everyone was all "It's my blog anniversary," that I had no idea when mine was. Although at one point I did try to trace it back to my very first blog post ever and did find a date which then promptly fell out of my head again with the tyranny of the urgent days of living. Such is my life.)
Where was I? Oh yes, Thankful Thursday. The only reason I participate in Thankful Thursday is because of a community of bloggers that started the meme and have faithfully kept it going whether anyone has participated or not (or in my case remembered to). It is about taking a moment away from things to focus on something(s) you are thankful for in your life.
Blogging in and of itself can have an insular focus. Naval gazing on the web. Thankful Thursday keeps it from being that way in your blogging life but with great balance, I think. Reading what the other ladies are thankful for in their lives often reveals to me how to pray for them, with them, and even for myself. That's a good thing.
The blogging community has its issues for sure. But the camaraderie of it also has its perks.
Today, I am thankful for a venue to give thanks. For a community of other "real" blogger friends who also delight in giving thanks. I am thankful for the connections made through blogging that lead to such things as sharing soup recipes because I am always thankful for soup.
Here's the requested Cheeseburger Soup recipe for two of those friends. Enjoy it. This one's on our menu for next week.
1/2 pound ground beef (we use ground venison)
3/4 c. chopped onion
3/4 c. shredded carrots
3/4 c. chopped celery
1 tsp dried basil
1 tsp dried parsley
4 TB butter
3 c. chicken broth
4 c. cubed potatoes
1/4 c. all purpose flour
2 c. shredded Cheddar cheese (I use medium)
1 1/2 c. milk
1/4 c. sour cream
Brown ground beef & drain. In a large pot, melt 1 TB butter over med. heat. Cook & stir vegetables till tender, adding beef at end.
Stir in basil & parsley. Add broth & potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 min.
In a med. saucepan, melt the remainder of butter & stir in flour. Add the milk, stirring till smooth.
Gradually add milk mixture to the soup, stirring constantly. Bring to a boil & reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream & heat through. Do not boil.