Thankful Thursday

Today is Maundy Thursday. A time when we as a church celebrate the last supper. There can be all sorts of festivities including foot washing and anointing. I'm thankful that we're having a meal and communion together as a worshipping family.

I am thankful that when the stress increases at our home, there are things that we can do that reduce the stress and allow me to focus on doing things that help my husband laugh.

I am thankful that I have a cat that has a special morning purr, that must be the human equivalent of sleepy voice. It's like a throat clearing and it doesn't happen any other time of day.

I'm thankful that my house is like a barbie house in that the furniture is rearrangeable depending on what's happening and who's coming over. Now, I could just look as good in skinny jeans as her!

I'm thankful that even though this week has included no running what so ever, that summer is sure to arrive and there will be more fun running around for Hannah and I.

I'm thankful that I started paying attention to how many vegetables I'm eating each day, because I now know that it was not a lot at all. I much prefer being a veg head.

I'm thankful for unexpected surprises and gifts that bring entertainment.

What are you thankful for?

Comments

Sweet Caroline by Kelda Poynot

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Tasty Tuesday: Loaded Baked Potato Soup

I've had loaded baked potato soup on the menu most of the month of November, not really knowing when I was going to make it. Last night was the night. I started with this recipe from Betty Crocker as an idea but as I saw that it served 15 and looked at the various quantities while I cooked, some things changed, and wanted to share the final recipe here so you can enjoy it and I won't forget it. Loaded Baked Potato Soup serves 3 with seconds and a serving left over 1/2 package of bacon 1 small onion chopped 3 cups chicken broth (I use Better Than Boullion) 2 large baking potatoes, peeled, cubed 2 tbsp butter 2 heaping tbsp all-purpose flour 2 cups milk divided 1/2 teaspoon salt 1/2teaspoon freshly ground pepper A generous helping of sour cream 4 oz sharp Cheddar cheese shredded (half a block) separated 2 sliced green onions separated In skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons ...

Tina The Storyteller

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