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Rainy Monday

Just a rainy Monday here.

It’s 64 degrees outside.

I’m checking the e-mail every hour or so to see if there is any news from our adoption agency.

Schäfer refused to eat lunch and asked if he could go to sleep instead. He did seem pretty tired. I was so scared that he had caught a bug at school.

After his nap, he woke up grouchy, but eventually returned to his happy self.

This afternoon, we had a great play date with Yuan Ye. It started out at his house, but then Schäfer invited them to our house. Once home, Schäfer did a pretty good job sharing his toys. There were moments, but overall he did share.

Today, I made the most rediculious amount of bean soup. I had this vision of a soup. It was going to have three different kinds of beans. Some fresh tomato. Some onion. Light on the spices. Heavy on the hearty.

Well… it didn’t work out as I originally envisioned.

We ate it.

There’s plenty of leftovers if you want to drop by.

4 comments to Rainy Monday

  • Could you remake it into chili? I don’t know if you can get the right spices. You’d need 1/4 tsp cumin and 2 tsp chili powder, also add more tomato. Yum!

    Blessings,

    Lisa in Jax

  • Amy

    It seems odd that my first comment on your site would be about soup, so let me say this first: I have been reading about your sweet family for about a year now, and I am praying for you and the sweet baby He has chosen for you. I hope He brings you all together VERY SOON! 🙂

    As for the soup, I was craving it the other day, too. My favorite recipe is:

    Pasta E Fagioli Soup for Crock Pot (Copycat)
    by ravensmith

    4 hours on high, 8 hours on low; prep time 15 minutes
    SERVES 12-14

    2 lbs ground beef
    1 onion, chopped
    3 carrots, chopped
    4 stalks celery, chopped
    2 (28 ounce) cans diced tomatoes, undrained
    1 (16 ounce) can red kidney beans, drained
    1 (16 ounce) white kidney beans OR white navy beans, drained
    3 (10 ounce) cans beef stock
    3 teaspoons oregano
    2 teaspoons pepper
    5 teaspoons parsley
    1 teaspoon Tabasco sauce (optional)
    1 (20 ounce) jar spaghetti sauce (we use Prego Organic Tomato & Basil)
    8 ounces pasta (we use Barilla Ditalini)

    1. Brown beef in a skillet.
    2. Drain fat from beef and add to crock pot with everything except pasta.
    3. Cook on high for 4 hours OR on low for 7-8 hours.
    4. During last 30 minutes on high OR 1 hour on low, add pasta.

    NOTE: This makes A LOT of soup! It totally fills up our crock pot. We take the leftovers and put individual servings into ziploc bags and freeze them. Marlow thinks the leftovers taste even better…

    It only has two kinds of beans, but it has LOTS of tomatoes and it’s WAY heavy on the hearty.

    Lots of love and prayer and good soup wishes,
    Amy

  • I am on my way… sounds delish 🙂

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