Where Did October Go?

Whew, October was crazy busy! And that didn't leave alot of time for blogging or the gym, both of which I wasn't happy about. I told Mom today that I was going to blog alot this week to catch up on our October events, and she said, "Great! Cause I'm tired of looking at your shoes!" I thought that was pretty funny!

I am looking forward to a much slower pace in November. A brief recap of October: I did alot of volunteering in the boys' schools, met with teachers for parent-teacher conferences, attended bible study and church circle, went to an Alabama football game, went to Playhouse Disney Live, chauffered the boys to classmates' birthday parties, had a HUGE yard sale which necessitated a massive clean-out of our house, went to the pumpkin patch, did a spiritual life presentation about St. Jude to Jack's class, helped host Halloween parties at both boys' schools, had fun at an adult Halloween party, and all of the trick-or-treat fun.

See, I told you I've been busy! But really I was too busy, and thus learned a valuable lesson: I do not have to volunteer for every opportunity that comes my way. I am sure I will have to remind myself of this lesson often.

Thanks to all of you for continuing to check in on us. =) I have thought about blogging alot but just didn't have the time to sit down and do it. I am going to spend tonight downloading & editing pics and writing up posts. So please check back this week for the briefings.

Until then, I have another soup recipe to share for these cold fall/winter nights. We had it tonight for dinner with crusty French bread and it was yummy!

Chicken and Wild Rice Soup

• 6 oz pkg of long grain and wild rice mix
• 1 lb boneless, skinless chicken breasts, cubed
• 1/2 lb fresh mushrooms, sliced
• 1 1/4 c chopped onions
• 2 garlic cloves, minced
• 1 Tbsp vegetable oil
• 32 oz box chicken broth
• 1/2 tsp dried tarragon
• 1/4 tsp dried thyme
• 1/8 tsp pepper
• salt to taste
• 2 Tbsp cornstarch
• 12 oz can evaporated milk

Prepare rice mix according to package directions, omitting butter. Meanwhile, in a stockpot, saute chicken, mushrooms, onions, and garlic in oil until chicken is no longer pink and vegetables are tender. Add the prepared rice, broth, tarragon, thyme, pepper and salt; bring to a boil. Combine cornstarch and evaporated milk until smooth; stir into rice mixture. Return the soup to a boil; cook for 1-2 minutes until slightly thickened.

Talk to you soon....