Time

Nineteen years ago tonight, I was at my sweet friend, Renee's wedding.  I wish I had a picture-I was her maid of honor, and SO excited to be in my first wedding!  She was just beautiful-I was so happy for her, and I knew they were a great couple-even though I didn't know that much about great couple-ness then!  He was a little older than her, and so mature.  I even knew their kids were going to be gorgeous-and I was right. ; )

Doesn't time fly by?  I don't even know how it happens.  I keep hearing that time on Earth is but a fleeting moment, and I believe it more and more.  What can I do today to make a difference in this tiny day?  Play cars with my boy for a couple hours?  Wash my babies' clothes, thanking God for each one of them?  Make them yummy potato soup to fill their tummies?  Bathe them and brush their hair?  Hold them and kiss their booboos?  Read Allie Finkle to my girl till she's warm and tired?  Or, E-All of the Above.  Yep, I think so too!

Here are our pictures from the Girl Scout Patch Ceremony on Sunday:

Sandra is telling us we have a field trip to KNWA (local TV station) to learn about weather!

Saying the Girl Scout Promise : )

My sweetie with her scrapbook of new patches! : )

Do you want to try the (easy) amazing Creamy Potato Soup (yes, I only share the good ones, the yucky ones, I scrap!) I tried tonight?  I had to kind of change it since I didn't have all the ingredients! ; )  It was wonderful!

Creamy Potato Soup:
2 cups thinly sliced onions or leeks
1 T. olive oil
2 cups milk
3 T. flour
1 lb. potatoes, peeled and sliced
4 cups chicken broth
8 oz. Swiss-style cheese such as Gruyere or baby Swiss, shredded (I used grated mozzarella)

In Dutch oven, cook onions over medium heat in olive oil until tender.  Whisk together milk and flour; add to onions.  Cook and stir five minutes (it will thicken).
Add potatoes and chicken broth.  Bring to a boil.  Reduce heat and cook for 20 minutes covered until potatoes are tender.  Remove from heat, cool slightly.
Puree soup, half at at time, in blender.  Return to Dutch oven; add shredded cheese.  Cook and stir over medium heat just until cheese is melted.  Season to taste with salt and fresh pepper.  Garnish with fresh herbs and/or cheese.  Serve at once.  Makes 8 (1 cup) servings.

We added ham & mozzarella paninis and fruit-yum! for this cold, wintery day!


And don't forget to register for the personalized tabbed journal!  Last day to enter is March 15th! (oooo-we are getting close to tax-time, aren't we?)
You could write all your favorite recipes, sorted with tabs, plan Easter dinner, and keep a meal plan for months! : )