Monday, December 24, 2012

Merry Christmas! Plus A Bonus Yummy Recipe...

And a Happy New Year!

Some Highlights of 2012:

*Jeremy got a job at Adobe last January
*Evelyn closed her business and decided to become a full time homemaker

Kai is 9 this year. He was introduced to Origami and fell in love. Now we get to clean out drawers and drawers full of paper creations every week! He started 4th grade this year and loves it. He is very good at math. He also loves to play Mario Brothers on the Wii and build his own lego creations. He is such a great big brother to his sisters, always looking out for them.

Natalie is 6 this year. She started 1st grade this year and was so excited to eat lunch at school like her older brother. She is so musical and wants to start playing the violin. Natalie broke her elbow at gymnastics and is now in physical therapy so she can bend and straighten her arm again. Natalie is our animal lover too; our cat puts up with her "affection"! But he loves her too, after her elbow surgery he didn't leave her side for weeks.

*Nicole -
Nicole is 3 this year. She started her first year of preschool and feels like a big girl now. She is our athlete and is excelling at gymnastics. She was even recruited to the beginning team (non competitive at this age)! She is always happy and is always on the move. Even so, her energy abounds! 

We are all set for a white Christmas here at our home. When it's cold and snowy like this I crave a very healthy, hardy soup! We got this recipe from a TV show (I can't remember the name) that is all about healthy living. It is one of our favorites. Enjoy this soup this winter and warm your chilly bones.

Merry Christmas!!

Lentil Soup

Ingredients:1 quart chicken stock
1 quart water
2 cups red lentils – rinsed
1-2 T olive oil
2 strips of Kombu (sea vegetable)
2 onions
3 cloves garlic
5 carrots
4 stalks celery
1/2 pound potatoes
1 rutabaga
2 zucchini
1 28 oz. can diced tomatoes
3 teaspoons salt

Pinch of each of the following:
Bay leaf
Dried or fresh parsley

Bring first 5 ingredients to a boil and allow to cook for 45-60 minutes.
Chop together onions garlic cloves, carrots, celery, potatoes, rutabaga and zucchini.
Add vegetables into the pot.
Add 1 can diced tomatoes
Add salt, cumin, bay leaf, parsley, oregano and thyme
Serve piping hot with warmed bread.