The Snowy Day


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When I was a little kid, Ezra Jack Keats' book The Snowy Day was among one of my favorites.  It tells a beautiful story of a young child's adventures in the snow.


On Tuesday, school dismissed early on account of the impending snow storm.  What started out as being a snow storm, turned into a wintery mix.  A day full of sleet followed by a day of snow and super low temps.


Staying indoors definitely has its perks.  But the downfall can also be that it's hard to focus on what projects to do.  Oh, so many choices!

In the end, I decided to....

Finish my knitted hat...and force my Mom to model it.


Enjoy a bowl of freshly cooked pinto beans.  Thanks, Mom!


Install extension twists in my hair.  (That was an all day affair.)


Upload a new video on my YouTube Channel.


Work on school work.


Lay around and watch movies.

And follow that all up with the occasional peek outdoors to see this.


p.s.  I finally went back to work today - Friday with a two hour delay, but with no students.

XOXO,


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In progress...


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After completing that ribbon yarn scarf, I decided that my knitting hooks needed more time in my hands and less in the closet, so I made another scarf (which I haven't photographed yet) and started on this new project.


-- a slouch beanie hat.

Happy Crafting and Have a Good Weekend,


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Vegetable Gumbo {Recipe}


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{Image Source}

Vegetable Gumbo
adapted from Vegetarian Time's Vegetarian Gumbo and Taste of Home's Sunday Gumbo

Ingredients:
  • 3 Tbs. vegetable oil
  • 1/3 cup flour
  • 1 small onion, chopped (1 cup)
  • 1 small red bell pepper, chopped (1 cup)
  • 3 stalks celery, chopped (1 cup)
  • 1 28-oz. can diced tomatoes (I used 1 can of stewed tomatoes and 1 can of diced tomatoes)
  • 2 cups frozen green beans
  • 3 carrots, sliced
  • 2 parsnips, diced
  • 1 - 2 cups frozen sliced okra
  • 32 oz. low-sodium chicken stock
  • 1 tsp. minced garlic
  • 2 tsp. dried thyme
  • 1 tsp. dried oregano
  • Zatarain's Creole Seasoning (to taste)
  • TryMe Cajun Sunshine Hot Pepper Sauce (or another hot sauce of your choice) (to taste)
  • salt and black pepper to taste
  • cooked brown rice
Directions:
1. Stir together oil and flour in Dutch oven or heavy-bottomed pot until smooth. Cook over high heat 10 minutes, or until roux turns a dark caramel color, stirring constantly.

2. Add onion, bell pepper, and celery, and cook 5 minutes, or until vegetables are softened. Add garlic, carrots, and parnsips, and saute for a couple of minutes.  Stir in all remaining ingredients (except beans and okra) and chicken broth. Add seasonings except salt, black pepper, and hot sauce.  Reduce heat to medium-low, cover, and cook 20 minutes.  Add green beans and remaining seasonings.  When all vegetables are almost done, add in okra.  Adjust seasonings if necessary.  Serve over rice.

Bon Appetit,


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