So I've finally done it

Lately, I have been told over and over again by friends (wonderful, amazing friends and people) "hey, you should start a cooking blog". I've resisted doing this for several reasons. Here they are:

1. Does the world seriously need one more cooking blog?
2. Everyone I know is doing this
3. I'm lazy

However, at the end of the day...I figured maybe, just maybe I have some recipes to share with this here universe. I'm not saying they're great...or that you'll love them but they're mine so I'll give it a shot. I passed Kindergarten so I should be okay with sharing. Also, I have been blessed with some pretty great culinary influences in my life. I was raised by a wonderful, wonderful mother and cook with some great Kentucky roots and recipes. I was also surrounded for much of my childhood with an Italian influence (which my sister picked up much more of in her cooking and life and maybe if I'm lucky she will let me share some recipes on here). Lastly, I have lived 3 different places (well, 4 now). Each place; Kentucky, South Carolina, Texas, and Florida all have different styles and types of food. So here I go, people. This may suck or never really get off the ground but a girl's gotta do what a girl's gotta do. So, I'll leave you with my first recipe which my best friend Jana still calls and tells me she misses (because she's a sweetheart).

Ashton's Steelers Watching Sunday Potato Soup
1 lb bag of potatoes peeled and cut
1 stalk of celery finely sliced
1 onion finely chopped
1 tbsp and 1/2 cup butter divided
1 tsp pepper
1 tsp of salt
4-5 cups of milk (Lactaid is also delicious for those that would rather use it, plus it's lower in fat)

1.boil potatoes in water until soft enough to pierce with a fork and drain then return to the pot

2.add 1 tbsp of butter to a skillet and saute onion and celery until both are soft (but be careful not to burn the onions)

3. To the potatoes add the milk, remaining butter, celery, onion, and salt and pepper

4.  Bring to a simmer on the stove (but make sure it doesn't boil) and cover. Cook as long as you'd like depending on whether or not you want the potatoes mushy or still intact and stir occasionally.

5. Enjoy!

This recipe is one of my favorites on a Sunday because it's cheap, easy, and I can still yell at the tv while making it. I usually serve it with my chatty chicken salad on croissants and I'll put that recipe up tomorrow.

:)