Livvy moves with her larger-than-life, uberenthusiastic dog, Salty, into a sugarhouse on the inn’s property and begins creating her mouthwatering desserts for the residents of Guthrie. She soon uncovers the real reason she has been hired—to help Margaret reclaim the inn’s blue ribbon status at the annual county fair apple pie contest.
With the joys of a fragrant kitchen, the sound of banjos and fiddles being tuned in a barn, and the crisp scent of the orchard just outside the front door, Livvy soon finds herself immersed in small town life. And when she meets Martin McCracken, the Guthrie native who has returned from Seattle to tend his ailing father, Livvy comes to understand that she may not be as alone in this world as she once thought.
But then another new arrival takes the community by surprise, and Livvy must decide whether to do what she does best and flee—or stay and finally discover what it means to belong. Olivia Rawlings may finally find out that the life you want may not be the one you expected—it could be even better.
2 stalks celery, diced
½ tsp celery seeds
or milk of choice
1 bag (8oz-ish) baby spinach washed & chopped
Melt butter in a large soup pot over medium heat. Add the diced onion and celery and sauté for 5 minutes, stirring occasionally, until softened. Add the garlic and herbs, and cook for an extra minute or two, until the onion is coated and smells good. Stir in the cubed potatoes and broth, bring to a boil, then reduce the heat to a simmer, cover with a lid and cook for about 15-20 minutes or until the potatoes are tender, stirring occasionally.
Meanwhile, whisk together the milk and flour in a cup. When potatoes are tender, add the flour and milk slurry and stir until the liquid in the pot comes back up to a simmer and starts to thicken (it should take about 2-3 minutes).
Add the spinach to the pot and cook stirring for about 3-4 minutes until the spinach is wilted. Taste and add salt and pepper, adjusting the seasoning to your liking.
Serve hot and enjoy!