DeLady’s World, In a House, On a Street, Next Door to You, Louisville, KY (2026)

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In A House, On A Street, Next Door To You

10/05/2026

🎥 Pick Your Favorite Film 🎞️

10/05/2026

Loaded Crockpot Potato Soup

👇🏻 Link 🔗👇🏻
https://amzn.to/4xN0aOP

Thick, creamy potato soup finished with cheddar, sour cream, bacon, and green onions—the edible equivalent of pulling on a soft blanket.

Ingredients

* 2 pounds russet potatoes, peeled and cut into ½-inch cubes
* 1 medium onion, diced
* 2 garlic cloves, minced
* 4 cups chicken broth
* ½ teaspoon dried thyme
* ¾ teaspoon salt
* ¼ teaspoon black pepper
* 8 ounces cream cheese, softened and cubed
* 1 cup evaporated milk
* 1½ cups shredded sharp cheddar cheese, divided
* ½ cup sour cream
* 6 slices bacon, cooked and crumbled
* 3 green onions, thinly sliced

Directions

1. Place the potatoes, onion, garlic, broth, thyme, salt, and pepper in the crockpot.
2. Cover and cook until the potatoes are very tender:
* LOW: 6–7 hours
* HIGH: 3–4 hours
3. Mash approximately one-third of the potatoes directly in the crockpot to thicken the soup.
4. Place the softened cream cheese in a bowl. Gradually whisk in the evaporated milk and approximately ½ cup of hot broth from the crockpot until smooth.
5. Stir the cream-cheese mixture, 1 cup cheddar, sour cream, and half the bacon into the soup.
6. Cover and cook on LOW for another 20–30 minutes, stirring occasionally, until creamy and hot. Do not allow it to boil.
7. Top each serving with the remaining cheddar, bacon, and green onions.

Essential prep note: Softening and tempering the cream cheese prevents little white lumps from floating around like they missed the meeting. 😂

Serve with: Crusty bread or a simple side salad.

Storage: Refrigerate for three to four days. Reheat gently and add milk or broth as needed. Dairy-based potato soup can separate and become grainy after freezing, so refrigeration is preferable.

10/05/2026

Do people who leave absolutely HORRIBLE comments on strangers’ posts realize how Facebook works now?! 😭

Because some of y’all are not whispering in a dark corner of the internet. You are standing in the middle of a digital Walmart with a megaphone and your name tag is still on. 😂

Facebook’s own Help Center explains that someone’s Feed can include their friends’ activity, even when a friend comments on a post from someone they don’t know.

In other words, Facebook may serve your friends that public post with a lovely little announcement:

“Your friend ___ commented on this post.”

HELLOOOOO. 😂

Now, that does not mean Facebook sends every comment to every person you know. Everyone’s Feed is personalized and ranked. But Facebook considers things like connections, previous activity, reactions, comments, replies and predicted interest when deciding what people may see.

And if the original post is public, your comment is public too. On certain public posts especially those from Pages and accounts with large followings, Facebook also ranks comments using signals such as reactions and replies.

Translation: When you leave a cruel comment, argue for 15-20 replies and keep returning like it’s your scheduled shift, you may be adding engagement to the very post you are fighting underneath. 😭😂

Then somebody clicks your profile…

Full government name: visible.
Workplace: visible.
Family pictures: visible.
Church: visible.
Children’s sports teams: visible.
Twenty-seven photos of your grandchildren holding Christmas cookies: visible.

And directly underneath all that wholesome family branding, you’re calling a complete stranger disgusting names because they put mustard in their potato salad. 💀

The confidence is BREATHTAKING.

Some of y’all type like you’re using a burner account while commenting from a profile that doubles as your résumé, family album, church directory and Christmas card.

I would be MORTIFIED if my family, friends, coworkers, pastor or employer saw me speaking to another human being the way some people speak online.

And even if Facebook never places that particular comment in their Feed, it can still be seen, shared and screenshotted. Deleting it later will not magically call it home from somebody else’s camera roll. 😭

Having an opinion is fine.

Disagreeing is fine.

Correcting misinformation is fine.

But intentionally humiliating another human being is not “just being honest.” It is cruelty with Wi-Fi.

Before you hit Post, ask yourself:

Would I say this if my full name were announced first?

Would I say it if my children were reading?

Would I say it if the person were standing in front of me?

Would I be comfortable seeing it printed beside my profile picture?

If the answer is no, perhaps that comment needs to remain between you, your draft box and the Lord. 😂

Just a friendly reminder: Facebook is not your diary, public comments are not private conversations and the internet has a very long memory.

You never know who may be watching—but your character should never depend on who is. ❤️

Follow: DeLady’s World for more exclusive content 👍🏻

10/04/2026

Slow-Cooker Beef & Broccoli

👇🏻 Link 🔗👇🏻
https://amzn.to/4xk2axb

Tender strips of beef and fresh broccoli coated in a glossy, sweet-savory garlic sauce.

Ingredients

* 1½ pounds boneless beef chuck steak
* ½ cup low-sodium beef broth
* ½ cup low-sodium soy sauce
* ¼ cup packed brown sugar
* 1 tablespoon honey
* 3 garlic cloves, minced
* 1 teaspoon grated fresh ginger
* ¼ teaspoon black pepper
* 2 tablespoons cornstarch
* 3 tablespoons cold water
* 4 cups fresh broccoli florets
* 1 cup uncooked white rice, prepared separately

Directions

1. Slice the beef thinly against the grain and place it in the crockpot.
2. Whisk together the broth, soy sauce, brown sugar, honey, garlic, ginger, and pepper. Pour over the beef.
3. Cover and cook until the beef is tender:
* LOW: 4–5 hours
* HIGH: 2–3 hours
4. Mix the cornstarch and cold water until smooth. Stir the slurry into the sauce.
5. Add the broccoli, cover, and cook on HIGH for another 30–40 minutes, until the broccoli is crisp-tender and the sauce has thickened.
6. Serve over freshly cooked rice.

Essential prep note: Placing the beef in the freezer for approximately 20 minutes makes it easier to slice thinly. Fresh broccoli holds its texture better than frozen broccoli in this recipe.

Serve with: Rice, sesame seeds, sliced green onions, or crushed red pepper.

Storage: Refrigerate the beef and rice separately for three to four days. Reheat gently with a splash of broth or water. Freeze the cooked beef and sauce without the broccoli for the best texture.

10/03/2026

Cheesy Crockpot Chicken Enchilada Casserole

👇🏻 Link 🔗👇🏻
https://amzn.to/4xN0aOP

Tender seasoned chicken, tortillas, black beans, corn, and plenty of melted cheese—all the comfort of enchiladas without rolling a single tortilla.

Ingredients

* 1¼ pounds boneless, skinless chicken breasts or thighs
* 1 medium onion, diced
* 2 garlic cloves, minced
* 1 can (15 ounces) red enchilada sauce
* 1 can (4 ounces) diced green chiles
* 1 teaspoon ground cumin
* ½ teaspoon chili powder
* ½ teaspoon salt
* ¼ teaspoon black pepper
* 1 can (15 ounces) black beans, drained and rinsed
* 1 cup frozen corn
* 6 corn tortillas, cut into strips
* 1½ cups shredded Monterey Jack or cheddar cheese, divided

Directions

1. Place the onion and garlic in the crockpot. Add the chicken.
2. Pour the enchilada sauce and green chiles over the chicken. Sprinkle with cumin, chili powder, salt, and pepper.
3. Cover and cook until the chicken reaches 165°F:
* LOW: 4–5 hours
* HIGH: 2½–3 hours
4. Remove and shred the chicken, then return it to the crockpot.
5. Stir in the black beans, corn, tortilla strips, and 1 cup of cheese.
6. Sprinkle the remaining ½ cup cheese over the top. Cover and cook on HIGH for 20–30 minutes, until hot and melted.

Essential prep note: Add the tortillas near the end so they soften into distinct enchilada-style layers rather than disappearing into the sauce.

Serve with: Sour cream, avocado, cilantro, lime wedges, or sliced jalapeños.

Storage: Refrigerate for up to four days or freeze individual portions for up to three months. Reheat covered in the microwave or oven until 165°F.

10/02/2026

Hearty Cowboy Soup 🥣

* 2 lbs ground beef

* 4 Yukon Gold potatoes, peeled and cut into bite-sized cubes

* 2 cans (15 oz each) mixed vegetables, undrained

* 1 can (15 oz) whole-kernel corn, undrained

* 1 can (15 oz) cut green beans, undrained

Add to your ingredients:

* 1 can (14.5–15 oz) diced tomatoes, undrained
* 1 can (15 oz) tomato sauce
* 2–3 cups beef broth, depending on how thick you like your soup
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1 teaspoon Italian seasoning
* ½ teaspoon black pepper
* Salt to taste, after cooking

Crockpot instructions

1. Brown the beef in a skillet over medium-high heat, breaking it into crumbles. Drain the excess grease.
2. Add the potatoes to a 6-quart or larger slow cooker, then add the cooked beef.
3. Pour in all the canned vegetables and their liquid, including the diced tomatoes. Add the tomato sauce, seasonings, and 2 cups of broth. Stir gently.
4. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the potatoes are completely fork-tender. Start checking at the earlier time; larger potato pieces may take longer.
5. Adjust and serve. Stir in more broth if you want it soupier, then taste before adding salt—the canned vegetables and broth already contribute some.

Cornbread on the side would be right at home here. A little something to catch every last spoonful! 😂

10/02/2026

Maple-Dijon Pork Loin with Carrots & Potatoes

👇🏻 Link 🔗👇🏻
https://amzn.to/4xN0aOP

Sliceable pork loin and tender vegetables finished with a lightly sweet, savory maple-Dijon sauce.

Ingredients

* 2-pound boneless pork loin roast—not pork tenderloin
* 1 pound baby potatoes, halved or quartered
* 3 large carrots, cut into 1-inch pieces
* 1 medium onion, cut into wedges
* 3 garlic cloves, minced
* ½ cup chicken broth
* ¼ cup pure maple syrup
* 2 tablespoons Dijon mustard
* 1 tablespoon apple-cider vinegar
* 1 teaspoon dried thyme
* 1 teaspoon salt
* ½ teaspoon black pepper
* 1 tablespoon cornstarch
* 1 tablespoon cold water

Directions

1. Place the potatoes, carrots, onion, and garlic in the bottom of the crockpot. Set the pork loin on top.
2. Whisk together the broth, maple syrup, Dijon, vinegar, thyme, salt, and pepper. Pour over the pork and vegetables.
3. Cover and cook until the center of the pork reaches at least 145°F:
* LOW: 5–6 hours
* HIGH: 2½–3½ hours
4. Remove the pork promptly when it reaches temperature and let it rest for at least three minutes before slicing. If the vegetables need more time, leave them cooking while the pork rests.
5. Transfer the vegetables to a serving dish.
6. Mix the cornstarch and cold water. Stir it into the cooking liquid and cook on HIGH for 10–15 minutes, until slightly thickened.
7. Spoon the maple-Dijon sauce over the sliced pork.

Essential prep note: Cut the vegetables evenly and begin checking the pork at the earliest suggested time. Pork loin is lean and can dry out if overcooked.

Serve with: Green beans or warm dinner rolls.

Storage: Refrigerate for three to four days. Reheat sliced pork with a spoonful of sauce to keep it moist. Freeze the pork and sauce together for up to three months.

10/02/2026

This morning, I’m reminding myself to give it to God. 💛

Life has a way of piling things on, doesn’t it?

But I don’t have to carry it all, and neither do you.

The Bible says:
“Trust in the Lord with all your heart and lean not on your own understanding; in all your ways acknowledge Him, and He will make your paths straight.” (Proverbs 3:5–6)

Another verse close to my heart today:
“Cast all your anxiety on Him because He cares for you.” (1 Peter 5:7)

So here I am—choosing trust over worry, faith over fear, and rest over striving. And when I prayed this morning, this was on my lips:

“Lord, today I give You the worries that weigh heavy on my heart. Teach me to trust You fully, even when I don’t see the whole picture. Thank You for caring for me so deeply. Fill me with peace, guide my steps, and remind me that Your plans are good. Amen.”

Maybe you needed that reminder too. Whatever you’re carrying—He’s big enough to hold it. 🌿

DeLady’s World

10/05/2026

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