Yea for Max!

Nothing makes a day better than when one of your favorite foster cats is going to what you know is going to be a great home. In addition to answering messages on the organization's helpline and fostering cats, I am also an adoption screener.

To follow in the footsteps of Associate Justice Potter Stewart, although I can't tell you exactly what makes a potential adopter not the right fit even though all of their answers are correct, I know it when I talk to them. Max's soon to be new mom, was not at all like that...she was great!

He was the sweetest boy from day one and I couldn't be happier that he's going home tonight. Here's to Max!

And a good recipe for when it gets colder, or not if you're a soup fan like I am. I have made this and it is surprisingly easy and really good!

Golden Potato-Leek Soup
From Cooking Light
Yield 8 servings (serving size: about 1 cup soup and 1 toast)

Soup:
1 tablespoon butter
3 cups thinly sliced leek (about 3 medium)
6 cups cubed peeled Yukon gold potato (about 2 1/4 pounds)
2 cups water
1/2 teaspoon salt
2 (14-ounce) cans organic vegetable broth (such as Swanson Certified Organic)
2 thyme sprigs

Cheddar Toasts:
8 (1/4-inch-thick) slices diagonally cut sourdough French bread baguette
Cooking spray
1/2 cup (2 ounces) shredded sharp cheddar cheese
1/8 teaspoon ground red pepper

Remaining Ingredients:
1/3 cup fat free whipping cream
1/4 teaspoon freshly ground black pepper
Thyme sprigs (optional)

Preparation
Preheat oven to 375°. To prepare soup, melt butter in a Dutch oven over medium heat. Add leek; cook 10 minutes or until tender, stirring occasionally (do not brown). Add potatoes, water, salt, broth, and 2 thyme sprigs. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until potatoes are very tender.

To prepare cheddar toasts, place baguette slices in a single layer on a baking sheet. Bake at 375° for 7 minutes or until toasted. Turn slices over; coat with cooking spray, and sprinkle 1 tablespoon cheese over each slice. Bake 5 minutes or until cheese melts. Sprinkle evenly with red pepper.

Remove pan from heat; discard thyme sprigs. Partially mash potatoes with a potato masher; stir in cream. Sprinkle with black pepper. Serve with cheddar toasts. Garnish with thyme sprigs, if desired.

Nutritional Information
Calories: 299 (25% from fat)
Fat: 8.6g (sat 4.7g,mono 2.7g,poly 0.6g)
Protein: 7.5g
Carbohydrate: 48.4g
Fiber: 3.9g
Cholesterol: 25mg
Iron: 2mg
Sodium: 660mg
Calcium: 113mg