We have nothing going on this weekend other than our rescheduled family photos after Piper’s stomach bug last weekend. I think we’ll get ahead of the game and put up our Christmas decorations. I’m typically one to wait until after Thanksgiving, but with the snow already flying, it doesn’t seem at all premature this year.
I’m also trying to stay on top of my gift buying. My method? Add everything to my Amazon cart and then click “save for later”. I’m bypassing Pinterest for gift ideas and I’m using the ever powerful Amazon. Can’t blame me, can ya?
The holidays will be all the brighter after my father-in-law survived a freak accident on Monday while deer hunting. His tree stand had a part break and he fell backwards from 30 feet in the air. His feet/ankles held him suspended upside down in the air for over 50 minutes while help arrived. He was able to dial 911 with his NOSE.
Dangling from 3 stories in the air, staring down at what could have easily resulted in his death…I can’t even imagine what that must have been like. He’s recovering and will be having surgery next week on ONE of his TWO broken ankles. It will be a long couple of months, but he’s a trooper!
While he won’t be able to travel for Thanksgiving, we’ll surely bring him home a serving (or 6) of their family’s Thanksgiving tradition: hand-made tortellini. It’s pure comfort food and the whole family looks forward to them each year.
However, in preparation of Thanksgiving, it’s a perfect time to focus on health and getting in LOTS of fruits and vegetables. In-season vegetables are not plentiful, but frozen vegetables are a perfect way to keep your diet nutritious and your soups chock-full of all the colors and textures imaginable. This Classic Vegetable Soup is a staple in our house – it’s perfect as a main or as a side to boost your veggie intake!
- 2 Tbsp olive oil
- 1 yellow onion, chopped
- 2 cups peeled and chopped carrots
- 1¼ cups chopped celery
- 4 cloves garlic , minced
- 4 (14.5 oz) cans low-sodium vegetable broth
- 2 (14.5 oz) cans diced tomatoes
- 3 cups peeled and ½-inch thick diced potatoes (from about 3 medium)
- ⅓ cup chopped fresh parsley
- 2 bay leaves
- ½ tsp dried thyme
- freshly ground black pepper, to taste
- 1½ cups chopped frozen or fresh green beans
- 1¼ cups frozen or fresh corn
- 1 cup frozen or fresh peas
- Heat olive oil in a large pot over medium heat. Once hot, add onions, carrots, and celery; saute 4 minutes. Add garlic and saute 30 seconds longer, stirring constantly.
- Add in broth tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste. Bring to a boil; stir in green beans.
- Reduce heat to medium-low, cover and simmer until potatoes are tender, about 20-30 minutes, then add corn and peas and cook 5 minutes longer. Serve hot.