Well, here we go again. I started back at work today for the winter term and Mark starts classes tomorrow. Here are some of the things that have been going on with us.
Monday, January 4, 2010
Tuesday, December 8, 2009
Falling into Winter
I just realized it's been a really long time since I posted last, and I don't have much time now to either, but wanted to put up a few pictures I've taken lately. The reason the spiderwebs look white is because they were frozen. It's been really cold out lately... yesterday's high was 32 degrees F. and this morning it was down around 15 degrees F. Brrr, is it almost summer yet?
Friday, October 30, 2009
Soltrek 2009
This is long overdue, but I finally had a chance last week to do a scrapbook page of Jr. High camp. It was crazy and a lot of fun... hopefully this page at least slightly reflects that. :)
Tuesday, October 27, 2009
Crock Pot Chicken Chili
Sorry there's no picture, but here's a recipe I've made quite a few times that I think everyone who's had it has liked, so I figured I'd share it. It's nice since it's a crock pot recipe so I assemble everything in the morning and by the time I get home from work it's done. :) It's also good for the cold weather. I hope you enjoy.
Crock Pot Chicken Chili
Ingredients:
1 – 16 oz. can kidney beans, rinsed & drained
2 – 16 oz. cans chili beans (plain chili beans, no meat/no extras, un-drained)
2 – 14 ½ oz. cans diced tomatoes, un-drained
1 – 15 oz. can tomato sauce (optional, makes it soupier)
1 small or medium onion, chopped
2 cloves garlic, minced (or 1 teaspoon garlic powder)
2 Tablespoons chili powder
2 teaspoons salt
½ teaspoon cayenne pepper
1 ½ teaspoon ground cumin
½ teaspoon ground black pepper
1 teaspoon chicken bouillon granules
2 or 3 frozen chicken breasts (plain, skinless and boneless)
Directions:
Combine all ingredients into a 3 quart or larger crock pot, including whole, frozen chicken breasts. Cook on low for 8 to 10 hours. Remove chicken and shred, and then add back in to chili. Serve with grated cheese.
Crock Pot Chicken Chili
Ingredients:
1 – 16 oz. can kidney beans, rinsed & drained
2 – 16 oz. cans chili beans (plain chili beans, no meat/no extras, un-drained)
2 – 14 ½ oz. cans diced tomatoes, un-drained
1 – 15 oz. can tomato sauce (optional, makes it soupier)
1 small or medium onion, chopped
2 cloves garlic, minced (or 1 teaspoon garlic powder)
2 Tablespoons chili powder
2 teaspoons salt
½ teaspoon cayenne pepper
1 ½ teaspoon ground cumin
½ teaspoon ground black pepper
1 teaspoon chicken bouillon granules
2 or 3 frozen chicken breasts (plain, skinless and boneless)
Directions:
Combine all ingredients into a 3 quart or larger crock pot, including whole, frozen chicken breasts. Cook on low for 8 to 10 hours. Remove chicken and shred, and then add back in to chili. Serve with grated cheese.
Tuesday, October 13, 2009
Some Family Portraits
Another thing I did this weekend while avoiding work was doing some family portraits for some friends from church. I had fun, hopefully they did too.
A new page, finally
I took part of this last weekend off and did no work at all... I know, that's what weekends are supposed to be for, but I always have stuff to do. Anyway, even though I had stuff to do I didn't do it, instead I did a scrapbook page. This picture is from June, so Ducky is all grown up now, but I liked the picture and wanted to do something with it. Mom took the picture, but I had fun scrapbooking it... and not getting any work done. :)
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