With a Grateful Prayer and a Thankful Heart: 11/28/10 - 12/5/10

Saturday, December 4, 2010

Anniversary Giveaway

UPDATE NOTE:  This Giveaway ended December 15, 2010.
Thank you for participating!
Two years and a whole lot of posts brings me to my 2nd blog anniversary!
I love blogging and meeting so many very special friends from all over the world!
As a thank you, I have once again made more folded paper German Stars, waxed and sprinkled with sparkly glitter and ready to hang or display.
If you are a follower, or become a follower, leave a comment on this post and I will choose a winner on Wednesday night, December 15th, 2010 and send to you six, bright white finished stars.
Giveaway open to all!
Please be sure I have a way to contact you so I can get your address.  I would like to leave the package at the post office on Monday, December 20th, 2010
To learn to make your own stars, click link for my easy, step-by-step
created last year.
After Jesus was born in Bethlehem in Judea, during the time of King Herod, Magi from the east came to Jerusalem and asked, “Where is the one who has been born king of the Jews? We saw his star when it rose and have come to worship him.
Matthew 2:1

Wednesday, December 1, 2010

Gingerbread Cookies

It might have been rainy and windy outside today, but inside my home, trays of sweet little gingerbread boys and girls filled the house with a wonderful warmth and aroma.
These two seemed to be making eyes at one another

Tuesday, November 30, 2010

Count Your Blessings

I saw this great idea on Julie's lovely blog Less-Than-Perfect Life of Bliss and knew I wanted to follow her instructions to make one too.
Instead of using letter and number stickers, I simplified my project by printing the words on some pretty paper. After carefully lining the three pages up, I taped them together to get the length I needed to fit the frame.
I inserted the pages into a frame I got on sale (Julie found a great frame at a thrift  store)
Then I attached a few very pretty paper flowers that a kind blogger named Sandy @Quill Cottage sent to me this time last year.
Using Dry erase makers, I can write directly on the glass the many blessings that fill my days.
Praise the LORD, my soul;
   all my inmost being, praise his holy name.
 Praise the LORD, my soul,
   and forget not all his benefits—
 who forgives all your sins
   and heals all your diseases,
 who redeems your life from the pit
   and crowns you with love and compassion,
 who satisfies your desires with good things
   so that your youth is renewed like the eagle’s.
Psalm 103:1-5

Monday, November 29, 2010

Cream of Turkey/Chicken Soup

Just like you, I have a favorite recipe for Turkey/Chicken Noodle Soup.  But I have been wanting to try a cream version and found this one from the Food Network.  DELICIOUS!  Full of flavor and a little thicker than broth as in a standard chicken noodle soup.
I didn't cook the turkey carcass this time because my freezer is full of homemade stock that I previously made.  I substituted turkey for the chicken and added some cooked egg noodles at the end.
Rice would be nice too.
Cream of Chicken Soup
  • 1/2 cup unsalted butter
  • 1 medium Spanish onion, chopped
  • 2 stalks celery (with leaves), chopped
  • 3 medium carrots, chopped
  • 1/2 cup plus 1 tablespoon flour
  • 7 cups chicken broth, homemade or low-sodium canned
  • 3 sprigs parsley
  • 3 sprigs fresh thyme (I didn't have fresh thyme so substituted fresh Rosemary)
  • 1 bay leaf
  • 2 3/4 cups cooked, diced chicken
  • 1/2 cup heavy cream (I used half & half)
  • 2 1/2 teaspoons dry sherry
  • 1 tablespoon kosher salt (I added bouillon cubes to the broth so I needed very little additional salt.  A Tablespoon sounds like way too much to me)
  • Freshly ground black pepper to taste
  • 2 tablespoons chopped flat-leaf parsley
  • optional: 2 cups dry egg noodles, cooked and drained


Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.

Pour in the broth and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes.

Stir in the chicken and bring to a boil. Remove from the heat.

Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Stir in cooked egg noodles, if using. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately.

Sunday, November 28, 2010

Philly with Family

Saturday morning we all bundled up and met at the Speedline to take the train into Philly.


Related Posts with Thumbnails