So it’s probably obvious by now that my posting is going to be more sporadic. I just can’t seem to fit computer time in each day! I’m working on it, though. For now, a few highlights:
*Evenings on the treadmill, the bikes, and the climbing wall at our fabulous gym.
*A yummy dinner at Galaxy Cafe and an evening stroll to the Armadillo Christmas Bazaar with Leti. Remembering how much I love Jimmy LaFave’s voice.
*Time spent with my nephew, Gary. A tour of the state capitol and a tiny snow globe souvenir. Some time at the insanely crowded Toy Joy (below), where we picked up a few dragon temporary tattoos. A stop at Petsmart, and dealing with the desire to bring a pet home with him. Dinner at Red Lobster, where he drank non-alcoholic daquiris and picked apart a whole lobster. Visits to two bookstores, where I found a fun crochet book, and Gary found a couple of books about dragons. (Is there anything else in life besides dragons?) Breakfast at Nueva Onda with my sister, my brother-in-law, and Gary.
*A quiet Sunday afternoon, with leaves on the ground and beautiful weather. (Winter? What winter?)
*A double-birthday party for our friends Natalie and Grant, with awesome pizza, a great atmosphere, and insanely silly birthday cakes.
*Quick, easy, and yummy minestrone soup.
Quick Minestrone Soup
- 1 (19-ounce) can cannellini beans, rinsed and drained
- 2 tablespoons olive oil
- 1 small onion, coarsely chopped
- 4 garlic cloves, minced
- 6 ounces fresh baby spinach (1 bag)
- 1 (1-lb) bag frozen mixed vegetables, such as broccoli, cauliflower, and carrot
- 1 (14.5-ounce) can diced tomatoes with basil and garlic
- 1 cup ditalini pasta or small elbow macaroni
- 3 (14-ounce) cans vegetable broth
- 2 cups water
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
Transfer half of beans to a bowl and mash with a fork or potato masher; set aside.
Heat oil in a large soup pot. Add onion and garlic and saute 3 to 4 minutes. Add spinach and saute, stirring, for 1 minute. Add frozen vegetables, tomatoes, pasta, broth, water, salt, pepper, mashed beans, and whole beans. Bring to a boil; lower heat, and simmer 10 minutes or until pasta is al dente. Serve it up!
Makes so much soup…maybe 6 to 8 servings.
Source: an old magazine clipping.