I guess I’ll start by apologizing for the break I’ve taken in blogging. Except I’m not too sorry, because the reason I took a break was this:
Yep, there’s a new addition to the Homan family, and her name is Faith. She showed up late on the 22nd, and I’ve been a little too busy loving on her to spend much time in the kitchen, or on crafting. She’s the sweetest, sleepiest little lady ever, and she got my brown hair, which I could not be more excited about. Her brother is the spitting image of his father, and I told Dustin this time that I wanted at least some brown hair on this one. Wish granted!
Anyway, I took a few weeks off from cooking, but I’m back in the saddle again. This recipe was designed to use up the last of the Christmas ham. It has a kind of “kitchen sink” feel because I was trying to use up a bunch of ingredients I had hanging around my fridge. This gives it the advantage that it uses simple ingredients that you probably have just sitting around, while really delivering on flavor.
I love warm, creamy soups in the winter – they’re such perfect comfort food! This pairs well with a salad and rolls to make a hearty and filling dinner.