swirling thoughts

• I'm enjoying one of my favorite breakfasts, oatmeal made with milk and a smashed banana. Of course, it's better if I can eat it in one 15-minute setting, but I guess I should figure on 30 minutes per meal per child. :) That's why I usually wait until 2 pm (naptime) to eat lunch.
• Apparently my girls are dreaming of snow because they keep coming downstairs in long-sleeves and sweaters. We are going to a picnic today and expecting humid 97 degree weather. Clearly, I made the executive decision to nix the sleeves and wool.
• All 5 of us spent a good 20 minutes in the coat closet Tuesday night. Tornado sirens went off as we were finishing supper. (I'm afraid of tornadoes. I shouldn't be, having spent 28 of my 32 Springs in Texas or Oklahoma, but it's only gotten worse since having children. Or maybe it's gotten worse since living in OK where you also have to worry about gustnadoes. Frisco's so far north, we may as well live in OK, so, to my mind, I have to worry about gustnadoes here also.) My point is we all crammed into the coat closet that was already crammed with gift wrapping paraphernalia, candles, baskets, future gifts, vacuums, dusters, and, naturally, coats to discover it gets no AC. Closet + 5 people + humidity - air conditioning = miserable. The upside is I was able to rethink the organization (or lack) of that closet, especially if it is to be our "safe room". Candles in glass jars on a shelf directly above our heads? Spending 10 minutes emptying enough of the closet to make room for the 5 of us? Of course, it is a coat closet. And a big one with plenty of room for gift wrapping paraphernalia, candles, baskets, future gifts, vacuums, dusters, and, naturally, coats. Here's where I admit all that stuff we pulled out is still in the dining room. I'm hoping it will inspire me to put it back in a more organized manner and maybe find another home for some of it. Maybe literally another home. Anyone need a Dora gift bag?
• If I ever mention to any of you ever again an idea to refinish a piece of furniture, shoot me. I started stripping the paint (apparently about 15 coats of paint) off a dresser that was originally painted for Addison's nursery and then put in Libby's nursery and then (shhh!) put in Levi's closet in his nursery (yes, I left the flower and butterfly pulls on the drawers!) almost 3 weeks ago. It is driving me crazy, but when am I gonna find extra time to work on it? It's not like what I'm doing now isn't priority. :) If I ever finish, I'll post a picture. I don't have a before picture, so if you've never seen it in person, you'll just have to imagine.
• I AM SO HAPPY IT IS SUMMER BREAK! I may never let my children return to school again!
• I made an ill-fated decision to go Krogering yesterday. We have the stickers to prove it. (Does anyone else's children beg for those stickers, never even remove them from the backing and then forget about them and leave them in the car by the time you get home? Mine, too.) Long story, sort-of short...Libby got down for a late-nap, but I woke her up way before she was rested because I'd promised a trip to the library. We made it through our library trip unscathed and headed to Double Dave's for Peproni Rolls. Then while those were being made, we shot over to Kroger, which happens to be in the same shopping center, for 8 things. 8 things means, by myself, I could be in and out in 7 minutes. 8 things with 3 kids means a lot longer. Both girls had to get "little carts" so between us we had 3 carts. For 8 things. I warned them before we got into the store about paying attention so they didn't drive their carts up my legs. I also warned them about racing each other and watching out for others. By the time we'd gotten 30 feet inside the store, Libby had cried twice. She doesn't cry quietly, especially when she's tired and feels she needs to battle her siblings for attention. The second time I grabbed her and tried to put her in my cart. She's a little too tall for me to do that in one swift motion as I'd planned. By the time I got her long legs in the cart with the rest of her body, I was slightly more frustrated. That's when I noticed all the white-coller workers fresh from their days spent without the annoying screeches of young children staring at us. Bryan said it was all in my head and maybe they weren't thinking, They should not allow a stay-at-home mom and her misbehaing brood in Kroger after 5 pm, but it would have made me feel better if they had gone on about their shopping without so much as a glance in our direction. We survived and we made it out of the store without any more tears from me or my children and with all 8 things. We were rewarded with hot Peproni Rolls ready when we returned to Double Dave's, which is a miracle since that place might be more unorganized than my coat closet.
• I made this a few days ago and it is scrumptious. It takes all of my will-power not to finish it off while Bryan's at work during the day. There are only 2 pieces left today. Would he really notice them being gone?
• I'm listening to my 6 year old explain to her 3 year old sister why you would want to break up with your boyfriend. What?! She actually has some good reasons. If you just aren't comfortable with them or they annoy you, you might want to call it off with your boyfriend. She is wise beyond her years.
• I'm ready for the weekend, so I can finish that darn dresser enjoy my family and have a date night with my husband! Have a good one!
  
  

a lighter fare

This is one of my favorite soups. Now, I am not a big pumpkin pie eater, so don't think you have to love pumpkin pie to enjoy pumpkin soup. I make it at least every couple of weeks from October through March and then at least once over the summer. It is something I make just for me. Bryan doesn't care for soup. I shouldn't say that. He likes soup fine so long as it's full of beef or chicken and is accompanied by a steak or chicken breast!

Today, with Addi in kindergarten and Libby at preschool, I re-made this soup with pleasing results. I substituted some of chicken stock with water and the heavy cream with half and half and plain, nonfat yogurt. The taste was the same and the texture was only slightly thinner. Honestly, my tummy sometimes protests to the richness of this soup's original recipe. No complaints today!

Note: I also substituted homemade applesauce for the Granny Smith apple only because it's what I had on hand. If I have an apple next time I'll opt for it. Although the applesauce tasted fine, I really prefer the crunch of the apple.

Lighter Pumpkin Soup

Ingredients
1 Tbsp. olive oil
2 Tbsp. butter
1 fresh bay leaf (I use dried)
2 celery ribs, finely chopped
1 medium onion, finely chopped (I use half)
salt and pepper
3 Tbsp. flour
2 tsp. poultry seasoning
2 tsp. hot sauce
4 cups chicken stock
2 cups water
28 ounces pumpkin puree
1 cup half and half (I bet any milk would also work here)
1 cup plain, nonfat yogurt
1/2 tsp. fresh nutmeg (again, I use dried)
(for the relish)
1 Granny Smith apple, finely chopped (or applesauce!)
1/4 red onion, finely chopped (optional, in my opinion)
2 Tbsp. lemon juice
1/2 cup dried cranberries, chopped (I usually don't take the time to chop these)
1 tsp. chili powder
2 tsp. honey (my applesauce has a little sugar in it, so I deleted the honey today)
1/2 tsp. ground cinnamon

Directions
Heat a soup pot over medium high and add oil and butter. When butter melts, add onion, celery, and bay leaf. Season with salt and pepper and saute until onion and celery are as cooked as you want them. For me, that is until the onion is soft and maybe starting to turn a golden brown. Add flour, poultry seasoning and hot sauce. I use a whisk here to get the flour good and coated with the fat in the pan. Let that cook for a minute or two. Then whisk in chicken stock and water. (It is important to whisk this in or you'll never get the flour to un-lump!) Bring to a bubble. Whisk in the pumpkin in large spoonfuls until incorporated. Simmer for 10 minutes or so. Add the half and half/milk and whisk in the yogurt. Add the nutmeg. To assemble the relish combine the apple(sauce), lemon juice, cranberries, chili powder, honey, cinnamon, and/or onion.

It is delicious and perfect for a fall lunch or add a salad and turkey sandwich and you've got an easy supper.

What's for supper?

And, yes, I do mean supper! I'm from Texas or maybe it's that I'm a Miller. We say supper, not dinner. I am only making this point because I've actually had people here in NC make comments about me using the word supper. Not mean comments, just comments. So, it isn't something I think I've thought about before, but I guess I say it because of one or both of the previously stated reasons! Bryan says it too and so does Addi, naturally!

Anyway, I came across this fabulous chili recipe about a year ago. I'm not really making it for supper tonight (no tonight will be leftovers because Bryan will be at a meeting), but might soon because it is super-delicious! I've made it exactly as it is written and I've also just used ground meat and even ground turkey. All 3 were great. Let me know if you make it and what you think.


Tyler's Texas Chili
Recipe courtesy Tyler Florence
Show:
Food 911
Episode:
Chili Roundup

3 dried ancho peppers, stemmed and seeded
2 tablespoons dried oregano
2 tablespoons sweet paprika
2 tablespoons whole coriander
1 tablespoon cumin seed
1 tablespoon chili powder
3 tablespoons extra-virgin olive oil
2 onions, chopped
3 pounds beef chuck, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
6 cloves garlic, chopped
1 canned chipotle chile, chopped
1/2 jalapeno pepper, chopped
2 (28-ounce) cans whole tomatoes, hand crushed
1 cinnamon stick
1 teaspoon sugar
2 tablespoons masa harina
1/2 tablet Mexican chocolate (about 1 1/2 ounces)
Grated queso fresco, for garnish
Cilantro leaves, for garnish
Lime wedges, for garnish

In a small dry skillet over low heat add the ancho peppers, oregano, paprika, coriander, cumin, and chili powder. Cook until they begin to smell, about 2 minutes. Put the spices into a spice mill or food processor and grind until they are powdered. Set aside.
Heat a large heavy bottomed casserole over medium heat; add 3 tablespoons olive oil and the onions. Cook until the onions are soft and beginning to caramelize, about 10 minutes. Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. Add 2 tablespoons of the toasted spice mix, the garlic, chipotle, jalapeno, tomatoes, cinnamon stick, and sugar. Season with salt and stir well. Add some hot water until the meat is just covered with liquid. Return to the boil, reduce to a simmer, cover, and cook for 1 1/2 hours. Remove the meat and shred it with a fork. Return it to the pot, stir in the masa harina and chocolate, and cook for another 10 minutes, uncovered, to thicken. Taste and adjust seasoning. Serve with the queso fresco, cilantro, and lime for garnish.