Thankful Thursday

It seems like it has been a long week. I woke up on Tuesday thinking that it was Sunday or maybe it was yesterday that I did that. Anyway, I'm thankful that today is Thursday because it means that it's the start of our weekend.

I'm also thankful for my daughter's artistic endeavors they keep our walls covered and her hands busy.

I'm thankful for the opportunity to see her show her talents in public as well. She did some great singing this week.

I'm thankful for my husband. He unexpectedly did some of my chores for me this week. It was quite a treat.

I'm thankful for birthdays! We've had three family birthdays this week and more in the next two weeks. One of the things that we try to do on family birthdays when we can't be with them is to eat a meal that they would like or have a little treat in honor of them. It's not much, but it's one way that I've tried to make sure that my daughter stays connected with the people we grew up with and their families.

I'm thankful for Bible study. We've been having a great time studying 1 Corinthians at church and I've been enjoying studying Kings as well. Very different studies, but both have been a blessing to me.

What about you? What are you thankful for?

Comments

KAF No-Fuss Focaccia

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Tasty Tuesday: Loaded Baked Potato Soup

I've had loaded baked potato soup on the menu most of the month of November, not really knowing when I was going to make it. Last night was the night. I started with this recipe from Betty Crocker as an idea but as I saw that it served 15 and looked at the various quantities while I cooked, some things changed, and wanted to share the final recipe here so you can enjoy it and I won't forget it. Loaded Baked Potato Soup serves 3 with seconds and a serving left over 1/2 package of bacon 1 small onion chopped 3 cups chicken broth (I use Better Than Boullion) 2 large baking potatoes, peeled, cubed 2 tbsp butter 2 heaping tbsp all-purpose flour 2 cups milk divided 1/2 teaspoon salt 1/2teaspoon freshly ground pepper A generous helping of sour cream 4 oz sharp Cheddar cheese shredded (half a block) separated 2 sliced green onions separated In skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons d

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Tina The Storyteller

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