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Week in review

December 17, 2006

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.

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8 Discussion to this post
  1. connie says:

    looks like quite the week! i hope this next one is just as fun

  2. Pearl says:

    Busy time but good time.

  3. Sandy says:

    Ack! I have to ask: where did you get the “corazon contento” bowl? It’s wonderful, and I’d love to have one like it.

    At any rate, happy holidays!

  4. Jodie says:

    I think you’re doing a great job at keeping up the entries. Thanks for all the great recipes….I’ve tried many!
    Keep up the great work in juggling your time.

  5. crystal says:

    Thanks, everyone! And Jodie, thanks so much for your sweetness. It makes me feel better. Sandy, we bought these bowls at Cafe Pasqual’s in Santa Fe, NM, but it looks like you can buy them online here: http://www.pasquals.com/recuerdos.html. We love ours!

  6. Anonymous says:

    i’m envious of your tshirt weather and i love that window you & your nephew are standing in front of. so festive & bright!! the soup looks delicious.

  7. Claire says:

    Looks like you had lots of busy but fun things to do. This soup looks great! When it gets cold again (we’ve been between 75-80 for about a week) I’m going to make it!

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