Employee Spotlight!

Our Employee Spotlight for this month is Anna MacLean!

Here are some fun questions I asked Anna to answer for us.
1. What do you miss most about being a kid? Going for car rides with my mom.  We would get a big-gulp Pepsi from 7-11 and drive around singing along to The Judds and Oak Ridge Boys.
2. What was your most unusual job? EAP.  Come on, you set yourself up for that.
3. What is something nobody at work knows about you? When I was in 5th grade I was the class writer for our school newspaper.  It was a dry month for news in Mr. Lance's class, so I made up some stuff about a substitute teacher we had earlier in the month, and that no one had liked her.  Well, the substitute's kid went to the same school, so when the paper was distributed to the school...yeah...needless to say, I was suspended, and ended up having to transfer to a different class for the remainder of the year.  But really?  What kind of teacher doesn't proofread an 11 year old's newspaper article before it's published for the entire school to read?  Come on.
4. What's your hidden talent?  I can touch my tongue to my nose.  OH and I have a GREAT opera singing voice.  Seriously!
5. Do you have any weird phobias? I hate doorbells.  The standard "ding-dong" sound of a doorbell literally almost makes me cry.  Oh....and there's a lion in my attic. :)

Recipe for a Hearty Winter Soup!

What better way to warm up on these never ending cold days this winter than a steamy bowl of soup!  Here's one of my favorites.  Enjoy!

Potato Soup with Blue Cheese and Bacon
8 bacon slices
2 cups chopped onion
1 large leek (white and pale green parts only), chopped
3 celery stalks, chopped
2 medium carrots, peeled, chopped
3 3/4 cups canned low-salt chicken broth
1 large potato (about 10 ounces), peeled, chopped
1 cup dry white wine
4 ounces blue cheese, crumbled
Cook bacon in heavy large pot over medium heat until brown and crisp. Using tongs, transfer bacon to paper towels and drain. Crumble bacon.
Spoon off all but 2 tablespoons bacon drippings from pot. Add onion, leek, celery and carrots to pot. Cover, reduce heat to low and cook until vegetables begin to soften and color, about 15 minutes. Add broth, potato and wine. Bring to boil. Partially cover pot. Simmer until all vegetables are tender, about 30 minutes. Remove from heat.
Place cheese in processor. Add 1 1/2 cups hot soup. Blend until cheese melts and mixture is smooth. Return cheese mixture to soup in pot and stir to blend. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover soup and wrap bacon; refrigerate.)
Stir soup over low heat until heated through. Ladle soup into bowls. Sprinkle bacon over and serve.
Makes 6 to 8 Servings.

Congrats to Kayleen English

Congrats to Kayleen on being with Intermountain Healthcare for 28 years as of January 4th.  Way to go! :)

January Birthdays

Happy Birthday to:
Kristina Edgar January 10
Lisa Mjos January 10
Bruce Boettcher January 31
Kevin "I Have a Name" Davies January 31

Welcome to Our Blog!!!

Hey all!  Welcome to our new blog.  What a fun way to start off the new year.  Through this blog we'll all get to know eachother better and have a pulse on happenings within our EAP family, personal and professional.  Stay tuned for lots of fun, we'll keep the blog pretty updated!  If you've got news or other fun info to share, shoot Michelle an email!