"The real things haven't changed. It is still best to be honest and truthful; to make the most of what we have; to be happy with simple pleasures; and have courage when things go wrong." ~ Laura Ingalls Wilder
1 tablespoon oil 1 onion, chopped 4 potatoes, peeled and cubed 12 baby carrots, quartered 3 cups chicken broth 2 cups milk 1 bag frozen corn 1/2 teaspoon salt
1 teaspoon pepper 1 tablespoon flour 4 tablespoons water 4 ounces cheddar cheese, shredded
6 slices bacon, cooked and crumbled
In a large saucepan, saute onion in oil until tender. Add the potato, carrot, and chicken broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are almost tender. Stir in the milk, corn, salt and pepper. Cook 5 minutes longer. Combine the flour and water until smooth; gradually whisk into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Stir in bacon. Serve up big bowls and enjoy!
"One Year to an Organized Life - From Your Closets to Your Finances, the Week-by-Week Guide to Getting Completely Organized for Good" by Regina Leeds
The author divides getting organized into 12 monthly sections with four weekly tasks. The first week of every month is devoted to journaling and understanding the psychology of disorganization. The remaining three weeks of every month are for tasks like creating a bedroom sanctuary, packing wisely for trips, and creating a festive holiday atmosphere. Full of useful information for everyone, from the person who needs simply to clean a messy desk to the person requiring a whole new approach to life; highly recommended for all libraries.
Yay! Organizing by the season - I love it! I am SO starting this in January! :-)
2 cups flour 1/2 cup brown sugar 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup milk 1/2 cup butter, melted 1/2 cup maple syrup 1/4 cup sour cream 1 egg 1/2 teaspoon vanilla extract for topping 3 tablespoons flour 3 tablespoons sugar 2 tablespoons chopped nuts 1/2 teaspoon ground cinnamon 2 tablespoons cold butter
Combine flour, brown sugar, baking powder and salt. Combine milk, butter, syrup, sour cream, egg and vanilla. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. For topping, combine flour, sugar, nuts and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake at 400° for 16-20 minutes or until muffins are done. Cool for 5 minutes before removing from pans to wire racks. Enjoy!