Sunday, September 25, 2011

Potato, Leek and Cannellini Soup

Potato, Leek and Fabulous Cannellini Bean Soup


I wish I could smell this



6 red potatoes cubed
9 cups water
5 packets chicken broth (could use veggie)
1 fresh garden onion
1 cup celery
2 leeks diced
3 tbsp. mazola oil
3 tbsp. flour
1 can cannellini beans
1 cup milk
2 slices ham ( can use veggie ham too)

Boil potaoes in water and chicken broth mix until tender.  Fry onion, leeks and celery till tender in oil.  Sprinkle 3 tbsp. flour over simmered onion mixture, stir evenly  and add 1 cup of hot potato water and stir. Put onion mixture into potato pot and mix.  Add 1 cup milk and beans, and diced up ham.  Bring to a simmer for a few minutes and Voila! 



Saturday, September 24, 2011

Cloudy pickles

This is what happpens to my dills when I don't process for 10 minutes, everytime. The unprocessed dills don't all seal.  Thank God I only did three jars this way. They taste really good when they are like this in the cloudy jar but you can't keep them for very long.  They have a  nice fizzy taste to them. So I guess I'll be eating dills for two weeks.


This is what 10 pounds of beets makes in beet pickles.


And this is the mess you have after.


Wednesday, September 21, 2011

My Tex Mex Rockbuster

El Paso Fajita kit has a deal that when you rip open the box, you'll find a coupon inside the box.  Use the coupon on your next purchase of El Paso Kit and you will get the Tex Mex Cheese Free.  That's a nine dollar saving at my store


So when you have 9 extra dollars in your purse you go to Walmart and buy a dynamite ring.





Friday, September 16, 2011

Wednesday, September 14, 2011

Beauty in the Night

Shasta Beauties in the night light....just gorgeous.

Sunday, September 4, 2011

All in a Days Work

From this


To This


 To Fantabulous

Saturday, September 3, 2011

Adam goes to University


WhooooHooo


I wanna go to university too


Me too


Hey I wanna go too


Been there ...Done that ...but I'll drink to University too


Deep Fried Ice Cream....not what it used to be