|"over the shoulder smolder holder"|
This is not me. This is pretty Kendi from Kendi Everyday, a really funny and fashionable style blog (just in case you aren't a Kendi stalker and didn't know.) A few days ago, she chose my suggestion for the title of one of her posts and I have to tell you that it made my day. I was probably as excited as the five year old was when that sneaky little elf Rocky finally showed up here yesterday afternoon. (Side note, if your elf gets sick, or eaten by your dog, or simply lost in the rafters, a new one can be readily purchased at Barnes and Noble for a mere $29.95. What.a.racket.) In all honesty, I was more excited. Maybe that makes me a dork (uh-huh,) but I choose to look at it differently. It made me realize that I still have that little kid inside of me, the one that can find excitement in the littlest of moments, the one that jumps up and down clapping her hands in joy (oh yes I did,) the one that giggles. And that, my friends, is a very good thing.
Now on to bigger things... anyone notice her reflection GROWING in the mirror lately (or is that just ME?) Sometimes when I turn around to check myself out after getting dressed, I do a double take, and not in a good way. Hello? Whose behind is that??? (Thank goodness for these loving pants.)
It's only the beginning of the eating season people! This madness has got to stop.
Really (Really!) Tasty Veggie Soup
(aka diet soup, shhhhhhhhhh, if you don't tell anyone, no one will know.)
Extra virgin olive oil
1/2 pound carrots, cut into bite size rounds
2 small onions, chopped
4 lg. stalks celery, sliced
2 (or 3 or 4 or 5) cloves garlic,
1/2 small head green cabbage, thinly sliced
1/2 pound (French) green beans, cut into thirds
2 large zucchini, cut into half moons
3 14.5 ounce) cans chopped Italian tomatoes in juice
6 cups low sodium chicken broth
3 cups water
a bunch of basil, chiffonade
1 bay leaf
salt and pepper
2 bags (8 or 9 oz. each) baby spinach leaves
2 cans great northern white beans, drained and rinsed
Cover the bottom of a large pot with olive oil (a couple of tablespoons) and heat over medium. Add carrots, onions, and celery. Sauté for 10 minutes until veggies begin to soften, stirring occasionally. Add garlic and sauté for one more minute. Stir in tomatoes with juice, cabbage, green beans, chicken broth, water, 1 teaspoon salt, 1/2 teaspoon pepper, bay leaf, and basil. Bring to a boil over high heat, stirring occasionally. Reduce to low, cover and simmer for 10 minutes. Stir in zucchini and spinach and bring back to a boil. Reduce to low, cover and simmer an additional 10 minutes until veggies are tender. Stir in beans and heat through.
1. Eat this when not eating "party food" and maybe, just maybe, you will be able to fit in your jeans for the entirety of the season. (This is primarily a "note to self.")
2. For the girlies and Sparky and company, I add pasta and shredded cheese to the bowls before ladling in the soup.
3. Fabulous (of course) with a crusty sourdough bread smothered with butter. ( <-----Defeats my purpose.)
4. A little swirl of Sriracha never hurt.