Are you in the mood for love? If you’re not you should get into it–Valentines Day is almost here! I believe I am a hopeless romantic at heart. But I’m also cynical about love. When I hear that someone is getting married first I think—suckers! Then I’m like awww how romantic!
Love is love. It’s beyond anything material, sometimes it’s beyond our reach, sometimes it’s the most beautiful thing ever and other times it’s the worst thing every! We’ll never understand it…
But materialistic or not getting gifts on Valentines Day is awesome!
I made this adorable post it holder for my swap group. The embossing of the sentiment gave it a little elegance.
Isn’t it lovely? I used the embellishments that I made a while back with vintage sheet music.
The inside cover has a paper that’s a bit more modern.This comes together very quickly so you still have time to make some. This is the perfect little gift for anyone who you:
- is addicted to paper
and many other reasons which I’ll let you come up with!
Supplies: Stampin’Up!, vintage sheet music, misc. supplies
Who loves rice pudding?? I do! I do! I can eat it warm or cold. It’s so easy to make and easy to make in large quantities. It’s similar to Arroz con Leche but the consisitency is definitely thicker.
I made this to share with my friends at work and everyone enjoyed it. I really enjoy feeding people. I am a total food pusher.
Vanilla Rice Pudding
Ingredients (makes about 2 cups)
- 2 cups whole milk
- 1 cup heavy cream, divided
- 1/4 cup sugar
- 1/2 cup sushi or Arborio rice
- 1 teaspoon vanilla extract, divided
- pinch of salt
- Place the milk, 3/4 cup cream, sugar, rice, and vanilla extract in a medium-sized saucepan over medium heat.
- Bring to a simmer and cook, stirring frequently, for 30 to 40 minutes, until thickened.
- Test the rice to ensure it’s done. You want a firm bite, but no crunchy center.
- Remove the pudding from the heat, and stir in the remaining 1/4 cup cream and the remaining 1/2 vanilla along with a pinch of salt.
- Serve warm; or refrigerate, well covered, and serve chilled. Sprinkle with a touch of ground cinnamon, if desired.
I totally love the consistency of this pudding.
Source King Arthur Flour
I hope everyone has gotten their week off to a good start! The weather here has been amazing the last two days! It’s mad me go out without socks! Yes, I am a rebel-no socks in winter! But they say there is a storm coming our way so that no sock business is all done with. It was nice while it lasted.
Who out there makes soup with their left over Thanksgiving turkey? I have been making this soup for about the last 18 years on Thanksgiving weekend. It is sooooo good! I could eat it all by myself!
It’s the perfect soup to fill and warm your tummy on a cold day!
Hearty Turkey Soup
Ingredients (serves 6)
- 2 (13 3/4 oz) cans chicken broth
- 2 1/2 cups cooked turkey pieces
- 2 cloves garlic, minced
- 1 cup chopped onion
- 3 Tblspn. butter or margarine
- 1/4 cup flour
- 1 1/2 tspn. seasoned salt
- 1/2 tspn. rosemary, crumbled
- dash black pepper
- 1 can (16 oz) stewed tomatoes, undrained
- 1 can (16 oz) sliced carrots, undrained
- 1 can (17 oz) early garden sweet peas, undrained
- 1/2 cup dry white wine (optional but I totally recommend using it!)
Sprinkle 3 tblspn. chicken broth over turkey pieces;set aside. Saute garlic and onion in butter in large pot. Blend in flour, seasoned salt, rosemary and black pepper; add remaining broth. Cook over low heat stirring constantly until mixture boils and thickens. Add turkey, tomatoes, carrots and peas. Reduce heat and simmer for 2o minutes. Add wine if desired. Boil 1 minute. Serve and enjoy.
I had some fresh rosemary so I threw that in the pot instead of crumbled rosemary. This soup is especially delicious served with a crusty bread. You can also use chicken in place of turkey and it’s just as delicious.
Have a great week and eat soup!