Happy New Year!

Yup, that's the kind of year it's been.  It is tradition that we get one bottle of champagne to ring in each New Year.  This year, we agreed that it would take a bit more...one to ring in the New Year...and a second to toast the Loved Ones that we lost....four beloveds total.  I know 2011 has been full of hardships for many and I pray that 2012 will be full of Hope...and CHANGE (as in no more Obama), but more importantly I wish for you Health, Happiness and Prosperity.  I heard a Christmas song the other day and the lyrics said something like..."I don't mind stains on the carpet as long as there's food on the table"...and that is so so true.

May your table always have food on it.
Happy New Year!
Love,
Robin

Christmas is getting closer.....

I still have *lots* to do...I'll be the crazy lady running around on Friday trying to finish up.
Can't wait for the CALM...that's when I am done shopping and everything is wrapped and ready...are you ready?

Also, I made pumpkin soup last night and WOW I have a new favorite. I have lots of canned pumpkin in my food storage and I was looking for ways to use it creatively....instead of for pie or cake.  I found this super great pumpkin soup recipe on Simply Recipes and it was so delicious....I know I'll be making it more often.  It's a nice creamy soup with just enough spice to make it NOT bland. Don't let the ingredients fool you....it warms the tongue and the belly just right. It was too good not to share:

Spicy Pumpkin Soup Recipe

Ingredients

  • 4 Tbsp unsalted butter
  • 2 medium yellow onions, chopped
  • 2 teaspoons minced garlic
  • 1/8 to 1/4 teaspoon crushed red pepper
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground coriander
  • Pinch ground cayenne pepper (optional) ***(I left this out because I didn't have any)
  • 3 (15 oz) cans 100 percent pumpkin or 6 cups of chopped roasted pumpkin*
  • 5 cups of chicken broth (or vegetable broth for vegetarian option)**
  • 2 cups of milk
  • 1/2 cup brown sugar
  • 1/2 cup heavy cream
Method
1 Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes. Add spices and stir for a minute more.
2 Add pumpkin and 5 cups of broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.
3 ( I skipped this step entirely) Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan.
4 With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste. If a little too spicy, add more cream to cool it down. You might want to add a teaspoon of salt.
Serve in individual bowls.

Yield: Serves 8.

My daughter's boyfriend is a vegetarian so I am trying to prepare meatless cuisine for him these next few weeks...this forces me to get creative and think outside the box.  On Christmas we are having a Prime Rib and a Vegetarian Lasagna...and whatever else I can think of.  We still have 2 days left of homeschool before Christmas break....lots left to do.

Blessings to all!
It's been a very difficult year for me and I am praying that Good Things will happen in the New Year.
Thank you so much my Dear Friends for the kind words, I needed more time than I thought to collect my thoughts.  My husband kept asking me if I was going to do a last post about Sadie and I chose not to, the pain is still fresh but now we can smile and laugh when we speak of her..that's not to say there aren't still tears..they are just fewer and far between and she is now in my heart instead of by my side.

Christmas is now upon us and we are having a guest this year for Christmas and through the New Year. In all the years we've been a family, it's only been the four of us each Christmas morning.  My daughter's boyfriend is flying in from California and we are most excited. Good Things are on the way.  Be Blessed.