Wednesday, May 24, 2006

I tried to crochet at least one blanket for every grandchild. I think the only one I missed is the last baby, Kaleb. Jacob and Caden are only 3 months apart (Caden is the oldest). They both love their blankets and that's why this picture is so cute...they're looking at each others blanket'd you get that? That looks like my blanket!!

The other picture is Tyler using the hula hoop. I remember using a hula hoop when I was about his age and it was so easy for me. Now when I try to use it my back hurts and the hula hoop falls right on the ground. I guess some things are just meant for children.

I am feeling so much better today. I even went out and ran an errand. It felt good to get out of the house!!

I don't know if I've posted this recipe before but I'm going to do it again. I made this vegetable soup this morning and can't wait to have it for supper tonight. If you are on the Weight Watchers plan it is 1 point for a one cup serving. This recipe makes a huge batch of soup so I usually make half a recipe and it is still quite a bit of soup.


Recipe courtesy Paula Deen

2 tablespoons vegetable oil (if using chuck roast) 2 1/2 to 3 pounds beef short ribs or 2 1/2 to 3 pounds boneless chuck roast
4 quarts cold water
1 (28-ounce) can diced tomatoes
1 1/2 cups chopped onion
3 tablespoons dried parsley
2 tablespoons beef bouillon granules
1 tablespoon dried Italian seasoning
1 tablespoon House Seasoning, recipe follows
1 tablespoon seasoned salt, plus extra for seasoning
1 tablespoon Worcestershire sauce
1 teaspoon celery salt
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
2 bay leaves
1 cup thinly sliced carrots
1 cup diced celery
1 cup sliced green beans, fresh or canned
1 cup chopped potatoes
1 cup frozen butter or kidney beans
1 cup corn kernels, fresh or canned
1 cup diced potatoes
1/2 cup uncooked elbow macaroni
Chopped fresh parsley leaves, optional

If using chuck roast, heat the oil in a large skillet over medium heat. Place the roast in the skillet and cook until browned on both sides, about 5 minutes per side. Remove the roast from the skillet and cut it into 1 1/2 to 2-inch cubes; discard the fat. Place the beef cubes in a large stockpot. (If using short ribs, you can put them right in the pot with no preparation).

Add the water, tomatoes, onions, dried parsley, beef bouillon, dried Italian seasoning, House Seasoning, seasoned salt, Worcestershire sauce, celery salt, garlic powder, black pepper and bay leaves. Bring to a boil over high heat. Cover the pot; reduce the heat so that the liquid simmers, and cook for 1 1/2 to 2 hours, or until the meat is very tender. If using short ribs, remove them from the pot and cut the meat from the bones, discard the bones and fat, and return the meat to the pot.

Add the remaining vegetables and the macaroni and return the soup to a boil, stirring to distribute the ingredients. Reduce the heat and simmer for 45 minutes. Just before serving, season with salt and pepper and add fresh chopped parsley. To remove excess fat from the surface of the soup, swirl a lettuce leaf around the surface—it will pick up a lot of the fat.

*The chuck roast will yield more meat, but the bones from the short ribs give the soup an incredible flavor.

House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

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