I love working in the kitchen with my friend Pam. She is funny and hardworking. I have learned much from her.
When we first met, I unintentionally offended her. I had agreed to cater a Valentine dinner at this new church my family had started attending. Pam offered her help. I refused wanting to treat her to a night off. She took this refusal as rejection. Never my intention!!!
Our wise Pastor’s wife knew we would be good friends if we understood where each other was coming from. She invited us both out for a meal. As we ate and talked, I realized Pam loved being in the kitchen as much as I do. This was a place of happy service for her. She didn’t want a night off. Like me, she enjoyed feeding folks.
When Pan understood my motive behind refusing her help, she realized I never intended to hurt her feelings.
I invited her to my home to prep for that meal. We cooked, we talked, and we began a great friendship. From that day forward, Pam and I partnered often when I catered at weddings, church, or school events.
We worked so well together that she could anticipate what I wanted to do next without even consulting the timeline I always prepared when I catered.
When we cleaned up my kitchen that first cooking session together, Pam wiped down all my kitchen counters & cabinets. When I commented on this, she replied that this was habit to her. It is a very good habit, I believe.
Now, every time I wipe down my kitchen cabinets post cooking session, I think of my friend. I am so grateful the Lord used our Pastor’s wife to smooth over the misunderstanding when we first met. I shudder to think how we could have missed out on this friendship.
I’m sharing Pam’s recipe for Potato Soup. Her recipe is unusual in that it includes those little German dumplings called ‘rivels.’
Pam’s Potato Soup
2 quarts water
¼ c chicken soup base (find it in the soup aisle)
¼ cup diced white onion (or 1 TBS dried onion)
1-#10 can diced potatoes (6.5-7 LB weight)
Mix & simmer on medium heat for 30 minutes.
Rivels (little dumplings)
1 cup flour
1 large egg
Mix together, cutting in the ingredients (like you would shortening to a biscuit dough) & drop by small bits into simmering soup. Once the rivels are incorporated, simmer 10 minutes. Stir occasionally. Add a large can evaporated milk. If not thick enough, add instant mashed potatoes, a tbsp. at a time to the consistency you prefer. Season with salt & pepper to taste.
Note-Pam made me a believer in canned potatoes. The texture is perfect for soup and as easy as opening a can. I had never tried a canned potato before. They are now pantry staples for me.