Back at it Wednesday

Good morning. As I sit here at my computer this morning, what is that sound I hear? It is silence, except of course the furnace humming (thankfully since it is 6 degrees outside right now). After a mini vacation from school caused by both bad weather and exam schedules, the kids are all back at it today. They were so thrilled!!!!

So I decided to check out some sights and see if I could find some stitchery patterns to work on. I hit the jackpot. I found 2 at Moonchild's Primitives--one says simplify and the other is a pineapple and crow welcome. Then I found 2 more at Chestnut Junction-a valentine candle mat and a basket of pears. I am so happy!!! These sites are great because they have tons of e-patterns at GREAT prices. So I didn't feel guilty in buying this many. Now my dilemma is...which do I do first??!!! Both sites are listed under my favorites so check them out and let me know what you are working on.

Thanks to all who offered help with getting my ebay link up. Linda from Behind My Red Door was great. Thanks again!!!

Well, I need to get back at it also. There are those pesky chores that should be done before I dig in to my stitcheries. I will keep you posted on my progress. This is such a great incentive to keep working!!!

Since it is so cold it seems everywhere, I would like to share one of our favorite keep warm meals. It is a very hearty soup, so even those who aren't thrilled with soup as a meal, will enjoy it!!

Cheeseburger Soup.

1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 diced celery
1 tsp dried basil
1 tsp dried parsley flakes
4 TBSP butter, divided
3 cups chicken broth
4 cups diced peeled potatoes
1/4 cup flour
8 oz. cubed Velveeta (2 cups)
1 1/2 cups milk
3/4 tsp salt
1/2 tsp pepper
1/4 cup sour cream

In a 3 qt saucepan, brown beef; drain and set aside. In the same pan, saute onion, carrots, celery, basil, and parsley in 1 TBSP butter until veggies are tender (10 minutes). Add broth, potatoes, and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes until potatoes are tender. Meanwhile, in a small pan, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from heat and add sour cream.
Yield: 8 servings (2 1/4 quarts).

Enjoy and have a warm day!!!