Where Did my Weekend Go?

WOW! Where did my weekend go? I can't believe the weekend has gone by so quickly and it's back to the grind tomorrow (LOL, woe is me...I scrapbook for a living!). Busy, busy weekend though. Worked until after 11pm Friday night (and didn't even complete one page! when I have the sniffles I can't create.)

Saturday was a birthday party for one of the munchkins I carpool. Bowling party...the kids had a ball! Today, me and Mo went to a "movie" at the local library. They have them every now and then on Sunday afternoons, was a lot of fun.

Anywho, I've been working on an "inspiration" book this weekend. I'm covering a 9 x 9 Bo Bunny Bare Naked album and I'm using it as an inspiration book for me. It'll hold my most recent sketches, pages I want to "scrap-lift", journaling ideas, and also lists of my paint, Stickles, 2 inch squares of my Cuttlebug embossing folders, Cricut cartridges, punches...so I can throw it in the car when I'm heading to the store to shop and I know what I already have. Trust me, I need any kind of organization in my life! (and I'll post pics when I get it a little further along.)

I did manage to cook a yummy, yummy meal this evening. When it gets cold weather, I love soups and this one is my very favorite-est! I got the recipe over 10 years ago and I believe it is Emeril's recipe (but don't quote me on that because I'm not sure!) But it is super yummy and super rich (I'm guessing the calories on this one are through the roof and that's what makes it soo good, but ya only live once right?)

Here's the recipe:

Cheesy Potato Soup

1 cup diced celery

1 cup diced carrots

5 cups diced potatoes

1/4 cup dried minced onion

5 chicken bouillion cubes

6 cups boiling water

1 can cream of chicken soup

1 can cream of celery soup

1 1/2 (yup, that's one and one-half pounds!) of Velveeta Cheese

chopped green onions for topping

crumbled bacon for topping

Cook celery, carrots, potatoes, onions and bouillion cubes in water until veggies are tender. Reduce to low/medium heat (I always use a potato masher and mash a little, but not too much...you want to leave some of the big chunks of potato). Add cream of chicken and cream of celery soups (straight from the can, don't add any water!). Stir until well mixed. Add chunked Velveeta and stir until completely melted. Keep on low heat to keep cheese from burning (stir often after adding Velveeta!)

Serve topped with chopped green onions and crumbled bacon pieces.

(The original recipe calls for adding flour--1 tsp--to the soup to thicken. But, I prefer using instant potato flakes so you keep all the flavor. I just sprinkle a little and stir...if I need more, I'll add another sprinkle.)

Enjoy!