It’s Saturday morning and while Rip and I had some time at our “Gathering Place” (aka kitchen breakfast nook) this morning, all we could think was everything we need and want to get accomplished today.
> Go to Krogerland (Rip’s mission field), where he will make sure customers find what they need on the shelves, get displays attractively built, unload a few 18-wheelers, hug LOTS of necks, sit in a meeting or two, and will definitely share Christ with the people God brings to him.
> I will:
> finish my bible study and post the 3rd video to our online Bible study
> blog, make 2 videos, and post all over this little website (always something I love to do!)
> finish painting and polyurethaning our kitchen island
> finish painting our hall and last 3 bedrooms
> finish our family room and dining room drapes
> get supper going in the crockpot (roast, potatoes, carrots) with a side salad & rolls
> get ready for Rip and Harold to be home around 3:30 to work more on laying our hardwood floors
> and while they lay wood, I’ll be working in my HOME BINDER!!!, adding more photo pages and add more ideas to my “Room by Room” cards, and working on the “Hospitality Planner” page because we’re having a party on Tuesday here at the house.
(If you want to get in on creating your own “HOME Binder,” you’ll find it under the MEMBERS area of this site.
So, with all this FUN ahead of us today, we both agreed…it’s a soup and sandwich kinda’ day. I’ll get some veggie and beef soup going with a few grilled cheese sandwiches, top it off with a few warm homemade gingersnaps, and we will enjoy a delicious lunch!
Time to toodles, y’all, but if this is a “soup & sandwich” kinda’ day for you, too, then here’s a recipe to get your started!
Soup & Sandwich Kinda’ Day Recipe
2 lbs ground beef
2 bags of frozen soup mix veggies
1 large jar of basil, oregano, onion tomatoes
1 small jar of tomato paste
1 box of beef broth
1 box of chicken broth
a dash of garlic salt
a dash or two of sea salt
a dash or two of black pepper
a dash of basil
Brown your beef in a large stock pot of 1/2 cup olive oil. After it is cooked and drained, add it back to the pot with all the ingredients. Add water to the soup consistency you like. Bring to a high boil for 5 minutes. Then simmer for 1-2 hours.
regular sandwich bread
American Cheese made with whole milk (fat free is just not worth the trouble!)
If you are using a griddle, turn it on to 250 degrees. Then slightly butter the top of the griddle. When the butter begins to slightly sizzle, place the sandwich bread all across the top. Place 2 slices of cheese on top of each slice of bread. Then top with the other sandwich bread slices. After 2-3 minutes, flip the bread over, but onto an area of the griddle where there is more butter…you may need to add a little.
If you are using a skillet, turn on the stove eye to medium. Butter all the bread you will use, but only on ONE side of each slice. Once your skillet is nice and warmed up, lay the buttered side down. Then add 2 slices of American Cheese. Place the other slice of bread on top, with buttered side up. Then, after 2-3 minutes, flip the sandwich over.
Ginger Snap Cookies
(Makes 4 dozen)
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon McCormick® Ginger, Ground
1 teaspoon McCormick® Cinnamon, Ground
3/4 cup shortening
1 cup sugar
1/4 cup molasses
Additional sugar, for rolling
Preheat oven to 350°F. Mix flour, baking soda, salt and spices in medium bowl. Set aside. Beat shortening and sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in molasses and egg. Gradually stir in flour mixture until well mixed.
Shape dough into 1-inch balls. Roll in additional sugar to coat. Place 2 inches apart on ungreased baking sheets.
Bake 12 minutes. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. Store in airtight container.