The pot rack in my kitchen might be the one thing in my house that we installed a week after we moved in 10 years ago and hasn’t moved an inch.  It’s never even been under threat of being moved.  I love, love, love my pot rack.  That’s an odd thing for me, because it’s not an antique, but it is so functional and I honestly like having all of my pretty pans and copper pots on display.  Yes, we’re here to talk about All-Clad pans, but I’m also here to share a marinated skirt steak recipe. And yes, I use my pans.  Not all of them, but I use most of them. Most of the pans I’ve picked up here and there at discount stores and even yard sales.  (I bought that gorgeous antique copper bunt pan from a German woman at a yard sale in Florida for $25.)

I shared a couple of weeks ago that I made a full-fat, no-skimping-on-the-good-stuff baked potato soup recipe as a treat.  I love creamy soups and casseroles, but I don’t make them very often anymore, because they are just so calorie-laden. But it was a dreary day and both Jeff and I were in the mood for soup.  A  loaded baked potato soup recipe that I used to make came to mind and I couldn’t shake it.  So, I bought the ingredients and made it and it was every bit as sumptuous and velvety as I remember it. The blue & white dishes were from . I got this particular baked potato soup recipe from a friend about 12 years ago.  When I left the corporate world, I was a stay-at-home wife for a couple of years.  I didn’t work, didn’t have kids… it was a glorious two years!  I just relished