Sept/Oct. Crafts 'n Things

The October "Fall Fabulous" issue of Crafts 'n things magazine is now on newsstands! Super happy to be a part of this months issue!
Our great editor, Abby Foster, had this to say about October's issue:

Glorious autumn hues touch everything from cards to gifts to home décor and more in the October issue of Crafts 'n things. You're sure to fall in love with the more than 200 creative do-it-yourself looks and techniques packed into this harvest-season spectacular! Cast your own unique spell over Halloween festivities with charming owls, pumpkins, witches and ghosts. No tricks here, just lots of crafty treats! Speaking of treats, treat a teacher to a handmade card or quick gift, like the Teacher's School Survival Tin. It's sure to bring smiles! Upcycle household odds-and-ends into artsy, affordable wearables and accessories. Learn how to get your favorite designer jewelry looks – for less! Explore the best vintage-inspired paper crafting products with contributing writer Roberta Wax. You can even get a jump-start on your Christmas crafting with more than a dozen fun gifts and decorating ideas! And don't miss "Crafting for a Cause," a new annual feature where Crafts 'n things contributors share inspiring projects and ideas that can help each of us make a difference using our creativity.

As I haven't gotten my own copy yet (opps!) I don't know what page I'm on, but my child's Cupcake Appliqued apron is in there in the "Kitchen Comforts" section! Let me know if you see it!

Broccoli, rice, and cheddar soup

The other day I got a craving for broccoli cheese soup like you wouldn't believe. It must have been the baby talking, but I just had to have some! Couple that with the fact that I had forgotten to take any meat out to thaw that afternoon and that broccoli was one of the only vegetables I had in my fridge and you had the perfect what-in-the-world-shall-we-eat-for-dinner storm.

I did a quick google search (love google!) for broccoli cheese soup, quickly weeded through the ones that called for a "processed cheese food" (yuck!) and found a yummy sounding one. Of course I couldn't quite leave it alone, so here is my version of broccoli cheese soup.

Broccoli, rice, and cheddar soup

Ingredients

• 3 tablespoons unsalted butter, cut into pieces
• 1/2 of a lg. sweet onion
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon freshly grated nutmeg
• 3 cloves garlic, pressed
• 1/2 teaspoon thyme leaves
• 3 tablespoons flour( I used w.w. since that was all I had)
  
• 3 cups chicken broth
• 1 package fresh broccoli, (4 whole heads or "stalks") chopped into individual florets
  
• 1/2 cup half and half or heavy cream
• 1 1/4 cups shredded medium Cheddar
• 1 recipe of cooked white rice (recipe follows)
  

Directions

In a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic and thyme cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes.

Turn off the heat and with a large spoon scoop 1/2 of cooked broccoli florets into a blender and process lightly, then return to the pot.

Add the cream and bring to bare simmer to heat through. Add the cheese and stir until melted. Add the 2 huge spoon-fulls of rice, stirring to blend (until you have the desired amount.)

Remove from the heat and ladle the soup into bowls. Sprinkle more shredded cheese over the top of the soup and serve immediately.

Rice:
2 cups chicken broth
1 cup regular white rice
1 teaspoon salt

Put all three ingredients in 3 qt. saucepan and heat to a boil over medium heat. Once rice begins to boil, stir once, cover and lower heat as low as possible. Cook for 15 minutes and do not remove lid during cooking time. After 15 minutes, remove from heat, fluff with fork and set aside without lid for 5 minutes. Add to soup when directed.


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All of my family loved how this turned out (a difficulty these days) and Mike didn't stop talking about it the entire time he was enjoying his 2 bowlfuls. :) It will definitely become one of my go-to recipes. It's very quick, easy, and meatless which is so nice sometimes.
It quite perfect for a cool fall evening meal.
Enjoy!

What they do

What the 2 year old does while mommy sews.

What the 7 year old does while mommy sews.

I spent quite a bit of time un-knotting embroidery thread
and handing out warnings about pins.

Not so much sewing.
Maybe tomorrow.
:)

A little bit of Labor Day

We didn't do anything super exciting over our long weekend, but we had a long to-do list and we took Monday to just relax and hang out. It was nice to have a day to just sleep in late, fix a yummy breakfast, take a bike ride, and watch a movie before cleaning up the kitchen and fixing dinner. Here are a couple of pictures I took of our weekend.

Rose's snack of frozen blueberries and honey.

Daddy spent lots of time working on his truck.
(I'm so thankful for a father in-law that taught
mechanics to his sons.)

Yummy raspberries before they were tossed into our breakfast.

Here's our breakfast.
Delicious raspberry scones.

I had a visitor on my bike.
I took his picture and then quickly shooed him away.
Reptiles and I do not mix.

Rosie and Daddy.
This is her favorite position.

She'd stay up there forever.

We took Olivia to the Middle School
right behind our house so that she could
get in some more skating practice.

Burger's on the grill.
So iconic American and Labor Day weekend.

I hope yours was just as lovely.

Lillyella "At Home" for Sept

My new blog post for the month of September is up over on Nicole's blog, Lillyella.
This month is decorating inspiration for the outdoors; your porch, patio, or deck.
I hope you guys enjoy reading it as I did putting it together.