I really love this little chibi figure…having a lot of fun with her!
Click to view full-sized image.
Year’s end approaches quietly with sickness still making itself known (head colds now added to our list of ailments!) and the boys infatuation with their new toys. Cade and Connor have to be pried off of their new laptop and games but Quinn is still enjoying old toys as well as new. Tonight is the twins Boy Scout troop’s holiday party and I’m hoping that both will be well enough to attend. I spent a few hours yesterday making Bakerella’s Christmas Tree Cake Pops for it…I really love that recipe and can’t wait to do any new variations she posts for the upcoming holidays. Though very time consuming, it turns out such pretty and tasty little treats.
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Connor, Sean, Quinn and Cade.
You can see how excited Quinn was to be woken up on Christmas morning. *smile*
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Last night I made hot chocolate for Quinn and Cade and hot cider for Connor (I can’t believe a child of mine doesn’t like hot chocolate!) while we watched the Franklin Christmas show on Noggin. I’m glad that my bigger boys still enjoy the preschool shows of their youth. Even Sean has been known to sit down and watch Little Bear with Quinn upon occasion. *smile*
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I’ve been sitting each morning, reading and catching up on all my Christmas magazines. I hardly had time to read them before Christmas and with the new ones for the new year arriving I wanted to go through them to see what new ideas and recipes they offered…makes me kinda sad though that already Christmas is over.
Put some cannellini beans on to soak last night before bedtime so I could make my Creamy White Bean Soup today…
Creamy White Bean and Spicy Sausage Soup
1 lb dried Cannellini or Great Northern Beans (generous 2 cups)
8 cups water
3 Tbsp. extra-virgin olive oil, divided
3 garlic cloves; 1 smashed, 2 chopped
1 large fresh rosemary sprig
1 bay leaf
1 large onion, coarsely chopped
(about 2 cups)
1 large carrot, coarsely chopped
(about 1 cup)
1 large stalk celery, coarsely chopped
(about 3/4 cup)
2 large potatoes, large dice
(about 1 1/2 cups)
2 1/2 tsp fresh thyme (leaves removed from stem-discard stem), divided
4 cups good chicken stock or broth
1 lb to 20 oz spicy (hot) Italian sausage,
casings removed
1/4 cup heavy cream
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Soak beans overnight in a large Dutch oven with enough water to cover beans by about 4 inches.
Drain and rinse beans; return to Dutch oven. Add 8 cups water, 1 Tbsp olive oil, smashed garlic clove, rosemary, and bay leaf. Bring to a boil. Reduce heat to medium-low, partially cover, and simmer until beans are just tender, 1 to 1 1/2 hours. Season to taste with salt. (Can be prepared 2 days ahead. Cool slightly, cover, and chill.)
Drain beans, reserving cooking liquid. Discard rosemary sprig and bay leaf.
Heat remaining 2 Tbsp olive oil in Dutch oven over medium heat. Add onion, carrot, celery and potatoes. Sprinkle with salt and pepper. Saute until vegetables are beginning to soften, about 10 minutes. Add chopped garlic and 1 tsp thyme; saute 2 minutes. Add 2 cups reserved bean cooking liquid, 4 cups chicken broth, and beans. Bring to a boil; reduce heat to medium and simmer uncovered until vegetables are tender, about 25 minutes. Cool soup 10 minutes.
Meanwhile, saute Italian sausage over medium-high heat until cooked through, breaking up lumps, about 5 minutes. Transfer to paper towels to absorb grease.
Using a slotted spoon, remove 2 cups bean mixture from soup; reserve. Working in batches, puree remaining soup until smooth (or you can use a hand blender and blend right in the pot). Return puree to pot. Stir in reserved whole-bean mixture, remaining 1 1/2 tsp thyme, spicy sausage and heavy cream. Re-warm soup over medium heat. Season with salt and pepper. If it gets too thick you can thin it with additional broth. Makes 6-10 servings.
Around here it’s been the sound of pounding feet, followed by the loud thud of the toilet lid and seat being thrown up and then retching. The flu/stomach virus has found a home here. Just praying that Quinn doesn’t get it.
Tags: Family