Wednesday, October 29, 2008
Gracie's Really Big Boo Boo
Wednesday, October 22, 2008
Just in a Thankful Spirit
I have just been in a thankful spirit today. I was making hair bows for Gracie today and I was so excited to be able to make something some what crafty. Since for what ever reason my parents crafty talent jean did not get passed down to me. At any rate it just led to me think about things that I am thankful for. So thought I would share some.
I am thankful for:
-My Lord who loved me enough to save me, and that we have the freedom to worship in the United States.
-My husband that works so hard to take care of me.
-My children and all that they teach me everyday.
-My job, it isn't always what I want to do but the Lord gave it to me.
-That gas in our town is down to $2.53.
-That the town police help with traffic by Courtney's school so we can make it out of the parking lot.
-Being able to have lunch with the Stones on Sundays and play games. We have so much fun and laugh so hard!
-My weight loss, and my husband being right there beside me to encourage me.
My list could go on and on but I will quit for today. Just things that I have been thinking about today while working on hair bows and around the house. I hope that maybe you might stop and think about what God has blessed you with lately.
I am thankful for:
-My Lord who loved me enough to save me, and that we have the freedom to worship in the United States.
-My husband that works so hard to take care of me.
-My children and all that they teach me everyday.
-My job, it isn't always what I want to do but the Lord gave it to me.
-That gas in our town is down to $2.53.
-That the town police help with traffic by Courtney's school so we can make it out of the parking lot.
-Being able to have lunch with the Stones on Sundays and play games. We have so much fun and laugh so hard!
-My weight loss, and my husband being right there beside me to encourage me.
My list could go on and on but I will quit for today. Just things that I have been thinking about today while working on hair bows and around the house. I hope that maybe you might stop and think about what God has blessed you with lately.
Tuesday, October 21, 2008
Quick Picture
Wednesday, October 8, 2008
Cute Moments By Gracie
Just ran across some pictures of Gracie when she was a bit younger. I thought they were cute so I figured I would post them. She had gotten into some eye shadow that I had just bought. It was one of those moments you where you try not to laugh, and I should have scolded her for doing wrong but I asked Tony for the camera instead.
Gracie loves to play with just about anything. She had started playing with this bucket and the next thing you know she is inside of it. It looks like a tight squeeze. She was having a blast. What a blessing it is to watch her play and grow.
Tuesday, September 30, 2008
Curry Pumpkin Soup
This is so YUMMY! I made this today for my family and it is something I had to share! Caleb ate two bowls. The girls were so so on it.
2 tbsp butter
2 medium onions chopped (1c)
1 med carrot, chopped (1/2 c)
stalk celery,chopped (1/2 c)
1 tsp curry powder
1 tsp pumpkin pie spice
2 15 oz can of pumpkin
2 14 oz cans reduced sodium chicken broth
2/3 c water
1 c half and half or light cream
1/2 tsp salt
1/4 tsp ground pepper
In 4-quart pot or dutch oven melt butter over medium heat. Add onions, carrots and celery. Cook ten minutes, stir ocasionally, until veggies are softened. Add curry powder and pumpkin pie spice. Cook another minute. Add pumkin, chicken broth and water. Increase heat to medium high and bring to a boil. Reduce heat to medium low and simmer for fifteen minutes. Remove from heat and let cool a bit.
In food processor or blender add one third of soup and blend until smooth repeat until all of the soup has been blended. Return to pot.
Stir in half and half (or light cream) salt and pepper and heat through. Top with Orange Cranberry topper.
Orange Cranberry Topper:
combine 1/2 cup dried cranberrys, 1 tablespoon finely shredded orange peel and 2 tablespoon snipped fresh Italian (flat leaf) parsley.
Each 1 cup serving : 145 calories, 7 grams fat, (4g sat fat), 19 mg chol, 433 mg sodium, 20grams carb, 4 grams fiber. Serves 8.
It did say if you wanted to make it and freeze it, to freeze it before andding the light cram. It will last three months in the freezer. Defrost and add the cream. I have to say the cream did not make a huge differance to me. I thought it was just as good with out it. It just made the color lighter.
Better Homes and Gardens October 2008 issue, page 219
2 tbsp butter
2 medium onions chopped (1c)
1 med carrot, chopped (1/2 c)
stalk celery,chopped (1/2 c)
1 tsp curry powder
1 tsp pumpkin pie spice
2 15 oz can of pumpkin
2 14 oz cans reduced sodium chicken broth
2/3 c water
1 c half and half or light cream
1/2 tsp salt
1/4 tsp ground pepper
In 4-quart pot or dutch oven melt butter over medium heat. Add onions, carrots and celery. Cook ten minutes, stir ocasionally, until veggies are softened. Add curry powder and pumpkin pie spice. Cook another minute. Add pumkin, chicken broth and water. Increase heat to medium high and bring to a boil. Reduce heat to medium low and simmer for fifteen minutes. Remove from heat and let cool a bit.
In food processor or blender add one third of soup and blend until smooth repeat until all of the soup has been blended. Return to pot.
Stir in half and half (or light cream) salt and pepper and heat through. Top with Orange Cranberry topper.
Orange Cranberry Topper:
combine 1/2 cup dried cranberrys, 1 tablespoon finely shredded orange peel and 2 tablespoon snipped fresh Italian (flat leaf) parsley.
Each 1 cup serving : 145 calories, 7 grams fat, (4g sat fat), 19 mg chol, 433 mg sodium, 20grams carb, 4 grams fiber. Serves 8.
It did say if you wanted to make it and freeze it, to freeze it before andding the light cram. It will last three months in the freezer. Defrost and add the cream. I have to say the cream did not make a huge differance to me. I thought it was just as good with out it. It just made the color lighter.
Better Homes and Gardens October 2008 issue, page 219
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