Happy sunny Sunday! It is a beautiful 33 degrees and sunny here in Mason Michigan. I sure hope the sun is out where ever you are.
Today I want to show you the new Cut Above scrapbook kits we have. These are created for you that are new to scrapbooking or for someone who wants to just put layouts together quick and easy. I think they would make great gifts too at a low cost of just $14.95. They come with everything you need including the page protectors.
Baby it's cold outside. So what do you do in the winter if you don't like the cold? I stay inside and scrapbook or make cards, play on the computer, clean, cook and exercise.
Yesterday I made this card for the Heart 2 Heart Challenge. There theme was silver and gold. I just went with the gold. I hope you like it!
I think it turned out quite pretty. All supplies are from Close to my Heart. Take a look at my website and check out our new seasonal expression idea book. The paper and other products are just beautiful!paperdivas.closetomyheart.com
Hi it is Ronda here, sharing the soup I made today. I saw the recipe on pure wow. Like a ton of other
people I know. It is that time of year when we get back on track. For me it is eating right and exercising. Also organizing and spring cleaning.
I used some tomatoes I had blanched and froze last summer when I didn't have time to can them.
I also added in some spinach instead of all kale. (cleaning out the fridge).
Doesn't it look yummy?
Here is the recipe!
2 tablespoons olive oil 1 sweet onion, diced 2 carrots, peeled and diced 3 celery stalks, peeled and diced 3 garlic cloves, minced One 28-ounce can diced tomatoes One 15-ounce can crushed tomatoes 4 cups chicken or vegetable broth 1 bay leaf
2 sprigs oregano
2 sprigs thyme 2 sprigs rosemary
Salt and freshly ground black pepper
1¼ cups small dried pasta (such as orecchiette, elbows or mini farfalle) 1 bunch kale, roughly torn One 15-ounce can kidney beans 1 cup grated Parmesan cheese, divided 1 cup pesto, for garnish
1. In a large pot, heat the oil over medium heat. Add the onion, carrots and celery, and sauté until tender, 5 to 6 minutes. Add the garlic and cook until fragrant, 1 minute more.
2. Add the tomatoes and broth, and bring the mixture to a simmer. Reduce the heat to low and add the bay leaf, oregano, thyme and rosemary. Simmer until the soup is flavorful, 20 to 30 minutes.
3. Season the soup with salt and pepper. Bring the soup back to a simmer over medium heat and add the pasta. Cook according to package instructions, 6 to 8 minutes.
4. Stir in the kale, beans and ½ cup Parmesan.
5. To serve, ladle the soup into bowls and top each portion with a heaping tablespoon of pesto and a few teaspoons of Parmesan. The soup will keep, refrigerated in an airtight container, for up to five days. (You may need to thin it out with water when you reheat it, as the pasta can absorb some of the moisture as it sits.)