We got a big snowstorm today! So far we have about 10" and are expecting a little more later this morning! If it's going to be cold, it may as well snow!!
March 1
Today We FINALLY took down the shaker shingles that were on the wall going up the stairs. When we moved here (1985) we said they would come down right away. Then we realized what a great thing the were to have on a wall that kids dirty fingers touch all day long. It never showed an marks etc. It wasn't great looking but we're more go with the flow and not picky as to if it looks nice or not. If it means less work/cleaning, it stays! Now that they are 'all grown up', we're going to just paint the wall. The problem is that there's like 100 nail holes that PJ had to spackle. Hopefully when it's all done, it will look good.
Happy Birthday Ann!!!!Feb 28
Being that PJ was working today, I decided to spend some time in the kitchen. PJ made a comment a few days ago that he loves homemade bread, especially when it's warm from the oven. I decided to make some bread...6 loaves in all! I found a recipe on http://www.allrecipes.com/ that got great reviews. http://allrecipes.com/Recipe/Fabulous-Homemade-Bread/Detail.aspx
I decided to freeze 2 of the sections of dough and just bake 4 loaves, then freezing 2 of those. Well, I wasn't impressed and I don't think PJ was either! I think I should stick with herb or italian types of bread but I'm not giving up! It was fun.
Feb 27
Tonight we ended of chatting with ALL of the kids. That's never happened before! It was great to catch-up on everyone's doings!
Feb 26
This morning I put together all of the ingredients for our favorite Minestrone soup and had it cooking all day in the crockpot. 
Minestrone Soup with Pasta, Beans and Vegetables
by Robin Miller Food Network
--
Cook
4 hr 0 min (***I cook mine on LOW so that I can have it cooking all day)
Cook
4 hr 0 min (***I cook mine on LOW so that I can have it cooking all day)
Ingredients
3 cups reduced-sodium vegetable or chicken broth
1 (28-ounce) can diced tomatoes
1 (15-ounce) can white (cannellini or navy) beans, drained
2 carrots, peeled and chopped
1 celery stalk, chopped
1 cup onion, chopped
1 teaspoon dried thyme
1/2 teaspoon dried sage
2 bay leaves
Salt and ground black pepper
2 cups cooked ditalini pasta
1 medium zucchini, chopped
2 cups coarsely chopped fresh or frozen spinach, defrosted
4 tablespoons grated Parmesan or Romano cheese
3 cups reduced-sodium vegetable or chicken broth
1 (28-ounce) can diced tomatoes
1 (15-ounce) can white (cannellini or navy) beans, drained
2 carrots, peeled and chopped
1 celery stalk, chopped
1 cup onion, chopped
1 teaspoon dried thyme
1/2 teaspoon dried sage
2 bay leaves
Salt and ground black pepper
2 cups cooked ditalini pasta
1 medium zucchini, chopped
2 cups coarsely chopped fresh or frozen spinach, defrosted
4 tablespoons grated Parmesan or Romano cheese
Basil sprigs, garnish, optional
Directions
In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and sprinkle parmesan cheese over top. Garnish with basil, if desired.
In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and sprinkle parmesan cheese over top. Garnish with basil, if desired.
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