I hope you have a nice day/evening planned with your Valentine(s)! We are spending Valentine's Day together (minus Devin at school) for dinner - Doug and I will be going out later this week. Something to look forward to!
The project I'm sharing today ISN'T Valentine related, but it IS related to tomorrow's Card Cafe'. There is still time to pre-register...by Tuesday at 7pm!! I'll be prepping the projects tonight, so don't wait to join in on this great class. Each stamper will make 6 cards (2 each of 3 different designs)...all practical and delightful (you may pick your own greetings!) plus easy to make! Check out one project here:

These items are mostly Sale-a-Bration items (stamps, Designer Paper and Designer Brads) - this great sale is ON!! If you would like your own copy of the Occasions Mini Catalog or the Sale-a-Bration Catalog, let me know and I'll send one (or both) off to you right away.
I've been working on projects for the Spring Soiree' on Saturday, February 25th, as well. I am SO excited for this event!!! We'll be making a lovely Chunky Framed project as well as a Card Organizer with cards. Included in your registration fee are new packages of the following: Twitterpated Designer Paper, Pear Pizzazz Seam Binding Ribbon, Filigree Brads, and a Chunky Frame. In addition, all other supplies for the projects are included plus there are door prizes and snacks. WOW!!
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Not only have I felt inspired in my Stamp Studio, but I've also been cooking a lot more (shhhhh!!!!). I really don't know why because it's not my favorite thing to do. Well - it might be because I actually know what's going into the meals when I make it! That being said, I thought I'd share this wonderful recipe for Turkey (or Chicken) Noodle Soup. It's absolutely full of flavor - it's definitely not wimpy noodle soup! I came across this recipe on this blog: www.amomentcherished.blogspot.com, however, I have changed it up a bit to cut down on the butter (Paula Dean would've LOVED the original recipe) and flour and added more broth. Here goes...
Creamy Turkey (or Chicken) Noodle Soup
NOTE: I altered the recipe from the original post date. Alter date: 2/20/12
- 8 cups turkey or chicken stock (I boiled leftover turkey pieces - can also use a fryer chicken - along with some basic spices and chunks of celery, carrots and onions which I discarded once cooked) - if you use canned broth or stock, the flavor will be bland, so taste frequently. If using a fryer chicken, you'll get approximately 6 cups of chicken.
- 1 c. chopped celery
- 1 c. chopped carrots
- 1 chopped yellow onion (small)
- 2 t. salt
- 2 t. garlic powder (not salt)
- 1 t. thyme
- 1/2 t. basil
- 1/4 t. rosemary (heaping)
- 1/4 t. rubbed sage (heaping)
- 1/4 t. fennel (heaping)
- 1/4 t. black pepper
- 4 bay leaves
- 1 T. celery seed
- 2 T lemon pepper
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- 3 c. shredded turkey or chicken
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- 2 T butter
- Less than 1/4 c. flour
- 4 c. milk
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- 8 oz. wide egg noodles
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- 5 oz. cream cheese, cut into chunks (optional)
- 1 c. finely grated parmesan cheese
Pour stock into large kettle or dutch oven. Add chopped celery, carrots and onions and bring to a boil. Simmer for 30 minutes.
Add all spices plus shredded turkey or chicken. Pour in milk. Continue to simmer through next step.
In a small saucepan, melt the butter over low heat and whisk in the flour to make a rue. Whisk in about 1 cup of the milk a little at a time until creamy. Pour into soup mixture along with remaining milk and continue to simmer until it reaches a low boil.
I just made this on 2/18/12 (again!) and made the following change for the "rue":
I spooned some of the hot broth (a few tablespoons) into a small bowl and whished in LESS THAN 1/4 c. flour into the broth to make a rue. This was added to the soup to thicken it SLIGHTLY. We liked it better since it wasn't quite as thick, yet it was still very creamy in texture. I DIDN'T USE THE BUTTER.
Add the egg noodles. Soup will thicken slightly, so stir frequently until noodles are tender (about 9 minutes).
Add cream cheese chunks (optional) and stir until incorporated. Stir in parmesan cheese. Serve immediately. Excellent served with bread (we like Apricot Bread...see my 2/21/12 post) and salad.
Enjoy...and have a blessed day!