Thursday, February 19, 2015

In the Deep Freeze

What to do when it's two degrees outside and it's still the afternoon.  Why make chili, of course.

Here's all my ingredients:

I've posted the recipe before, but I may have added or removed things over time.  Here is the Chili recipe  from days gone by.  In that version there was no meat, but today I put it in.  I also don't add pasta all that often.  It gets too mushy.  Play with it and use what you like.  If you asked what's my secret...I'd say cream corn, barbecue sauce and V8.  Must have cumin too.

It's just a little bit of everything and will warm you up on a day like today.  I made what I think is a huge pot, but after tonight, I'll be lucky if there is one small bowl left.  This family loves chili.

Stay warm.

Sunday, February 8, 2015

Card of the Month

I've been making a few cards lately.  I finished 5 birthday cards on Friday evening to celebrate all the February birthdays, but I didn't use any sketches for my inspiration.  Today though, I made two cards using this weeks CAS(E) this Sketch for inspiration.

Here is the sketch:

Here are my cards:

Version 1

Version 2

Best news on the card front is that I purchased a new printer.  It is awesome.  I've been struggling for so long with the old one and this one does so much and so easily.  I am back to being able to print my card sentiments on the inside before I make the rest of the card.  Yeah!!  It's an Epson WF-3640 if anyone is in the market for a new printer.  Got it at a good price from Office Max thanks to the help of Tyler.  Super knowledgeable.

Saturday, January 10, 2015

Homemade Ice Cream

I received an ice cream maker for my birthday.  I've been wanting one for so long and I was so excited to use is yesterday.

I made this:

Raspberry chocolate chip.

It was very fun and easy.  Can't wait to make more.  Already have flavors going around in my mind.  Peppermint for Rick, pumpkin for Jay...the ideas just keep coming.

Also made a couple cards last week.


Version 1

Version 2

Have a great Saturday.

Wednesday, December 31, 2014


I'm not a huge fan of New Year's Eve.  Not sure entirely why, but part of it is I don't like endings.  Even if it's just the ending of one year and on to the next.  RW feels the same way, so we kind of keep it low key.  Headed to a movie in the afternoon and we are going to cook crab legs for dinner at home.  No need to be out among the crazies.

Despite my feelings about tonight, here's to a safe, healthy and prosperous 2015.

Happy New Year!!

Monday, December 29, 2014

Christmas 2014

Finally getting around to sharing photos of my Christmas tree and mantel for 2014.

Took only a couple photos of the kids and they are all blurry.  Epic fail on Christmas photos this year.  Hoping Cait will send me a few.

Happy New Year everyone.

Saturday, December 13, 2014

Card of the Month

Squeezed in a little time to make some cards tonight.  Needed some Sympathy cards, which will unfortunately be used immediately.  Loss seems particularly challenging at this time of year for me.


Here's the inspiration I used from CAS(E) this Sketch:

And here are my versions:

Glad I got a chance to make these...but dinner is going to be a little late tonight.

Happy carding.

Thursday, October 16, 2014

Card of the Month

I'm not finding the time to make cards very often.  It makes me sad…but it's just the way things are for now.

I did manage to get one made to celebrate Caity's Birthday.  I did use the CAS(E) this Sketch #95 for my inspiration:

But…I'm so late in posting about it that I can't share on their site.  Oh well, it still turned out rather cute.

Not my best photo, but I was rushed.

Off to finally put up my fall mantel.  (It's about time.)

Monday, October 13, 2014

Roasted Winter Squash Soup

I made a pot of squash soup the other day and it turned out to be absolutely delicious.

I adapted this recipe from Ina's Winter Squash Soup recipe.  Just tweaked it a bit to fit my taste.

I decided to use a couple different kinds of winter squash as I had been given a buttercup squash. I already had a butternut squash from my garden.

I've never used a buttercup squash before, so this seemed like a great opportunity to give a whirl.  They look like this:

This isn't my photo.  I forgot to take a photo before I started.  Bad me.

Anyway…I took out my good knife. The one that cuts the butternut squashes with ease.  Barely a dent.

So then I tried the cleaver.  That made a cut, but I couldn't move it any further with my own strength.  So out came the hammer.

I know it should have been a wooden mallet, but I don't have one.  After extensive pounding, I got a couple good chunks off the sucker.  Sliced off the outer layer and managed to dice them up.  Holy cow.  I ended up with a bruised palm from holding the cleaver.  Ouch.

Now that I'm done complaining, let's get back to the recipe:


Olive Oil
1-2 Butternut squash - peeled and diced into 1 inch chunks
1 other type of winter squash - peeled and diced into 1 inch chunks (optional)
1 15 ounce can of pumpkin puree
1 medium to large onion - diced
2 medium carrots - diced
2 celery stalks - diced
4 cups chicken brother
1 cup half and half
1 Tbl butter


Preheat oven to 400 degrees

Place diced squash on cookie sheet.  drizzle with olive oil and season with salt and pepper.  Mix well with your hands.  Place squash in oven and roast until fork tender and lightly browned.  Stir halfway through cooking process.  Approximately 20-30 minutes.  May take longer if you do larger pieces.

Meanwhile, put 1 Tbl olive oil in your favorite soup pot.  Add onions, carrots and celery. Season with salt and pepper.   Sauté until onions are tender and translucent.  Add the roasted squash, chicken broth and pumpkin puree.  Bring to a light boil and then reduce heat to simmer and cover.  Cook until carrots are tender about 20 minutes.

Take pot off heat and using an immersion blender, puree the soup mixture until smooth.  (You can also use a blender, but be careful with the hot soup.  Take out the center piece of the blender top and cover with clean dish towel before you blend.  Blend the soup in batches.)

Add the half and half and pat of butter to finish the soup.  Taste and season with salt and pepper to taste.

Happy Eating!