Carson Village, Birmingham, Alabama
When the woman saw that the fruit of the tree was good for food and pleasing to the eye, and also desirable for gaining wisdom, she took some and ate it. She also gave some to her husband who was with her, and he ate it. ~ Genesis 3:6
This is the 25th of November. The day before Thanksgiving. Today, I was thankful. I managed to get the 13th published this morning! I’ve never been so far behind in my posting before! Twelve days? I briefly considered just chucking the past eleven and starting over again with Thanksgiving, but I can’t manage to leave a job unfinished. Never have. I have, however, pared down some of the pictures so there aren’t quite so many and it won’t take as long to get them in, thus saving a few minutes.
And since this is the only thing I did all day, and I have no idea how Blaine spent his day by this time (11/30 as I finish this up), there are no pictures or anything else worthy of your time.
Oh! I forgot! David joined us for a dinner of Sante Fe Soup and sourdough bread! Food and fellowship! The best way to end a day! It was the first time we’d seen him in a year, and yet it seemed like just a few days.
The soup recipe came from Blaine’s Aunt Sherri (remember her from our time in Kansas?). More like a chili than soup, it’s delicious, always a big hit, freezes well and is super easy to make.
SANTA FE SOUP
1 # hamburger, browned and drained
1 large onion, chopped (about ½ cup or so)
1 package taco seasoning
1 package Hidden Valley Ranch dressing mix
1 can (10 oz.) Ro-tel diced tomatoes and green chilies (mild or regular)
1 can (15 oz.) black beans, undrained
1 can (15 oz.) corn, undrained
1 can (15 oz.) kidney beans, undrained
1 can (15 oz.) diced tomatoes
In a large pot, mix all ingredients together. Bring to a boil and then simmer 30 minutes.