Finally, we made it and the Nutcracker 2011 was a success. On Sunday evening, my daughter cried tears of sadness because it was over. Four months of driving both Saturdays and Sundays to a city an hour away was a huge committment, but very worth what it meant to my little dancer.
What happens when big brother gets too big for his clothes?- time to redesign to fit little sister. Don't you wish you could wear a jersey with feathers. Not to mention we met a dog named "Munson"- how appropriate and what a namesake. Go Dawgs!!!
Recently, a friend of the family took our son on an exciting flight around town. My son is very quiet, but his smile tells the story. This was soooooo cool!
My son was determined he would become a drummer in his middle school band. When the students were allowed to test the instruments, he found he wasn't cut out for drumming. Instead, after talking with mom and dad he decided to give the not-so-popular tuba a chance. It turned out to be a really great choice. Here he is- all smiles at his first band concert. WE ARE SO PROUD!
The weekend we have awaited for the last four months is quickly approaching. My daughter will dance in the Nutcracker, but in the mean time the kids have various performances around town.
The weather has been cool this week and what better to comfort you on a cold evening than a bowl of warm creamy soup. I never follow a recipe for soup, but add as I go to get the desired taste and texture. This soup was no different.
Cheesy Potato Soup
6-8 medium potato
3-4 chopped scallions
2 cans chicken broth
1 can cheese soup
1 can milk
1/2 can sour cream
Garnish- sour cream, grated cheese, bacon
Wash potatoes, peel, dice and cook by boiling in water. Once potatoes are cooked, drain in a colander. Mash half of potatoes with a hand mixer. Place all ingredients in a crock pot. Cook on high for one hour and change temperature to low setting. Cook on low for two-three hours. Serve and garnish with desired toppings.
Thank goodness my family only eats turkey once as we make our way from house to house during the Thanksgiving holidays, but some eat it over and over again. Over the years I have tried various recipes with the turkey leftovers. One of my favorite ways to eat leftover turkey is on a sandwich. My inspiration for this recipe was a panini I tried at Panera Bread. This isn't just any sandwich, but my favorite panini. I used one of my favorite ingredients- dijon horseradish mustard.
Turkey Panini
One small jar of marinated artichokes
3 tablespoons of Hellman's mayonnaise
1 teasoon dijon horserasish mustard
one sliced tomato
a handful of wilted seasoned spinach or 1/2 cup cooked spinach
turkey, thinly sliced
swiss cheese slices
favorite bread slices
butter
Drain marinated artichokes and reserve liquid to make salad dressing. Using a food processor chop artichokes. Add the spinach and continue to process. Finally, add mayonnaise and mustard and process a few seconds. Spread the artichoke/spinach/mayo spread on the slices of bread. Top with turkey, tomato slices and swiss cheese. Heat a griddle and melt 1/2 tablespoon butter per sandwich. Place sandwich on griddle and cook until cheese melts. Serve. The artichoke/spinach/mayo mixture should make about three sandwiches.
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