Arizona Bound

Our boots are headed for Arizona for a week to spend precious time with my Mom.


This video and pics were shot during the Christmas holiday.
Hoping for a wonderful week full of remembering old times and making new memories.

As the Chris Rice song says "every day is gift that we've been given, make the most of the time every minute you're living"

Sunday Shimmer

Caleb decided on a whim that he needed a little more 'pop' to his Sunday outfit yesterday. Apparently he didn't think he had enough shimmer and took it upon himself to 'dab' it on.The bright side?
He matched is new baseball jacket, his white collar was untouched and just a tiny smear graced his hands. While I did whip out the camera for a quick take (I told him it was because he needed to see how funny he looked on the computer) the mess wasn't anything one wipe couldn't erase.

I'm just glad Caleb asked for help in screwing on the lid. Who knows how much razzle-dazzle another minute would have provided.

Black Bean Soup

Were on the end of soup season but this one has become a new regular in our kitchen. This wholesome soup is hearty and healthy. The leftovers warm up perfectly.

• 1 tablespoon oil
• 1 onion, chopped
• 1 clove garlic, minced
• 2 carrots, chopped
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 4 cups chicken stock
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 ½ cups frozen whole kernel corn, thawed
• 1/4 teaspoon ground black pepper
• 1 (14.5 ounce) can stewed tomatoes

Sauté onions, garlic and carrots in oil. Add chili powder and cumin; cook, stirring, for 1 minute.
Add stock, 1 can of the beans, corn, and pepper; bring to boil.

In food processor or blender, puree together tomatoes and remaining can of beans; add to pot.

Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

Makes 8 - 1 1/4 cup servings 170 calories each

Optional: Garnish with cilantro, avocado or a dollop of sour cream

This soup tastes even better the next day!