The Little Things #50: Coming Soon!

I swear I didn’t plan for the FIFTIETH Little Things post to be my announcement post for the upcoming 50 Days of the Little Things challenge. But isn’t it nice that it worked out that way? It must be a sign!

And now, I have an invitation for you…


You’re Invited!

Who: All of you!

What: Fifty days of the Little Things. Fifty days of acknowledging the little things that make your day better.

When: Thursday, October 6, 2011- Thursday, November 24, 2011 (U.S. Thanksgiving)

Where: Your home, your blog, your notebook, a file on your computer… up to you!

Why: Two reasons:

1. Appreciating the little things in life is awesome, especially on days when your spirits are low.

2. This challenge ends on Thanksgiving. On the day of giving thanks, you will be able to look back on fifty things that have made your autumn great.

I even have Dan joining in with me every other day so we can both look back on what we’ve been thankful for over the course of 7 weeks + a day!


The options are endless! Some ideas for you…


1. Last year for 25 Days of the Little Things, I cut out slips of paper, numbered them and kept them in a Mason jar. Each day, I wrote my “little thing” for the day on one of the slips. You could do that this year.

2. Keep a file on your computer with your list.

3. Hang a list on your refrigerator or bulletin board.

4. Keep a “little things” notebook.

5. Write your “little things” on slips of paper and tie them onto a ribbon to create a garland.


Photo from simply vintage girl, pinned to craftiness

6. Create a “thankful tree.”  This is the approach I’m taking! I’ve cut paper into leaf shapes, and will add a leaf {or two, when Dan adds one} to our “tree” of twigs every day.

And I’m sure some of you will come up with even more ways to record your 50 Days of the Little Things.

So, who’s with me? How are you going to record your fifty little things?

Housekeeping notes:

Next week, I’ll share the photo of our bare “thankful tree” and a “50 Days of the Little Things” badge for those who want them.

And no, I will not be posting a Little Things post every day…that’s a bit much! Instead, I’ll do weekly updates on our “tree” and what we’ve added since the last update.

Baked Potato Soup


The summer after my senior year of high school, I had my wisdom teeth removed.

My dad had to help me out to the car, as I was still woozy from the anaesthetic. I climbed out of the car as he went to open the garage, and nearly passed out on the hood of our Buick.

When I was finally “with it” enough to eat something, we defrosted some soup, a “dentist-approved” post-surgery food. I was working at Panera at the time, and had brought home four large containers of baked potato soup the day before.

For the next four days, I ate baked potato soup for lunch. I ate baked potato soup for dinner. I ate bowl after bowl.

I’m not sure why I thought it would be a good idea to eat the same soup at every meal, but I wasn’t able to eat baked potato soup for years afterwards. Which is a shame, because baked potato soup is delicious. And filling. And did I mention delicious?

Needless to say, I’m back on the baked potato soup bandwagon. Just don’t ask me to eat it twice a day for four days straight.

Baked Potato Soup

Prep Time: 30 minutes

Cook Time: 1 hour, 15 minutes

Yield: Serves 4-6

Baked Potato Soup

To save time, bake the potatoes the day before and refrigerate. On the day you make the soup, mash the cold potatoes with the other ingredients as directed. This soup is delicious on its own, but for a little extra flavor, try garnishing each bowl with minced chives, crumbled bacon or more cheese.


  • 2 pounds Russet or baking potatoes (about 4 large potatoes)
  • 1/2 cup light sour cream
  • 1/4 cup shredded cheddar cheese
  • 1/2 cup shredded Asiago cheese
  • 1 cup half and half
  • 4 cups vegetable stock
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1/2 medium yellow onion, diced
  • 1/4 cup all-purpose flour
  • Salt and pepper, to taste
  • Minced chives, crumbled bacon and/or shredded cheddar, for topping (optional)


  1. Preheat the oven to 400F. Poke holes in the potatoes and place on a baking sheet. Bake at 400F for 45-50 minutes, or until fork tender.
  2. Mash the potatoes with the sour cream, cheese and half & half in a large mixing bowl. Set aside.
  3. In a teakettle or small saucepan, warm the stock.
  4. Heat the oil in a large stockpot over medium. Add the garlic and onions and cook, stirring occasionally, until softened, about 3-5 minutes.
  5. Whisk the flour into the oil until smooth, then carefully whisk in the stock. Cover and bring to a simmer for 6-8 minutes to allow the stock to thicken a bit.
  6. Add the potatoes, cover and bring to a simmer. Remove the cover and decrease the heat to low. Allow to simmer for 10-15 minutes so that the soup warms through and the cheese melts.
  7. Season to taste with salt and pepper. Ladle into bowls and serve topped with chives, crumbled bacon and/or shredded cheese (optional).