Yoga and Snake Oil...

 I'm not big into alternative stuff, but after my back went out I am a believer in yoga and snake oil.  A vendor was giving this away at a conference about a year ago. This is my snake oil.  I put a little on my back and then did some yoga.  I was completely cured.  Not an ache for the rest of the week.  I guess I'm a believer.  

We had more snow.  Quite a bit more snow.  Right now it is impossible to do anything outside.  The ground is covered in icy snow and the wind is far from warm.  

My back felt so good I went for a long walk with my husband this weekend before it snowed. Then went snowshoeing after is snowed.  I used to be excited about snowshoeing, but it has lost its luster.  I'm ready for green grass and that isn't going to happen anytime soon.  

My husband and I made a delicious bacon and potato chowder.  It turned out great and was hearty after a long walk.  

Slow Cooker Hearty Potato Bacon Chowder Ingredients

6 slices of bacon, diced
1 medium onion, chopped
3 garlic cloves, minced
5-6 large potatoes, peeled and cubed
4 cups chicken broth
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 cup heavy cream
1 cup shredded cheddar cheese
2 tablespoons fresh parsley, chopped

Directions

1. In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the skillet.

2. Add the chopped onion and minced garlic to the skillet with the bacon drippings and cook until the onion is translucent, about 5 minutes.

3. Transfer the cooked onion and garlic to your slow cooker. Add the cubed potatoes, chicken broth, dried thyme, salt, and black pepper. Stir to combine.

4. Cover the slow cooker and cook on low for 6-8 hours, or until the potatoes are tender.

5. Once the potatoes are tender, use a potato masher to slightly mash some of the potatoes in the slow cooker. This will help thicken the chowder.

6. Stir in the heavy cream and shredded cheddar cheese until well combined. Continue cooking on low for an additional 20-30 minutes, until the cheese is melted and the chowder is heated through.

7. Just before serving, stir in the cooked bacon and sprinkle with fresh parsley. Serve hot with your favorite sides.

I also spent quite a bit of time quilting.  I'm half done.  Then all that is less than the binding.  I enjoy the quilting part the most.  It is a good way to spend a snowy day.

I also made my Grandma's banana cream pie with a chocolate crust.  I'm not going to lie, it was great with coffee for breakfast.  My husband would slice up banana's on his.  I liked it sprinkled with cinnamon. 

Banana Cream Pie

Pie Filling
3/4 c. sugar
3 1/2 T. cornstarch
1/2 t. salt
2 1/2 c. milk
2 eggs
1 t. vanilla
Cook filling until thick and then add vanilla. Pour in cooled pie crust and let cool and add bananas. Bake at 350º until slightly brown. 

Dark Chocolate Pie Crust

1 c. Flour

2 T. Sugar
2 T. Cocoa
1/4 t. Salt
2 1/2 T. Shortening
2 T. Butter cold
3-4 T. Water ice cold

Put the flour, sugar, cocoa, and salt in the bowl of food processor. Pulse a few times to combine. Break up the shortening and butter into smaller pieces and drop into the bowl. Pulse maybe 10 times more until the mixture is crumbly and the butter and shortening are distributed. Pour mixture into a bowl and slowly add ice water. Turn the dough onto a lightly floured surface (you can use cocoa powder) and knead. Wrap in plastic and refrigerate for 30 minutes. Roll dough out on a flour or cocoa surface. Fill with filling of choice and bake as filling requires.

What is your favorite comfort food?  Do you believe in 'snake oil?'  How about yoga?