With Madi home yesterday, we enjoyed together setting out the few Thanksgiving decorations we brought with us to Korea. Remember our thankful tree from last year...I do love it even more this year. 
During my last few days in Georgia I found the most wonderful cross-stitch store. 2 or 3 days before flying out Steve's mom had taken Ben and Madi to the movies or to play and I went and spent like 2 hours daydreaming in that cute store. I did buy a few patterns and discovered all these new (new to me) dyed threads. Look at my pumpkin at the colors...it's a dyed orange and so is the brown. This little cross-stitch took hours...it was how I kept enjoying 4 nights a week of soccer and football practices.
Madi is home again today. She is even more stuffy. I feel so sad for her...the tissue stays held up to her nose. Our house smells like my pumpkin spice candle and Vicks.
Enchilada Soup
2 cups chicken broth
2 cans enchilada sauce
1 can chopped green chilies
4 chicken breasts
mix in crock-pot and cook on low 7 to 8 hours
Remove chicken and shred with fork then retun to cooker.
Stir in:
1 can black beans
12 oz frozen corn thawed
Cook on high for another 10 min.
We had this last night for dinner topped with shredded cheddar and served with blue tostitos that Ben and Madi think are funny. It was warm and really good.
No comments:
Post a Comment