Thursday, 25 September 2014

Throw Back Thursday a Blast from the Past

Throw Back Thursday a blast from the past. A photograph sent to me by cousin Cheryl the two of us at Point Pelee. Always giggling and having fun........those were the days my friend I thought they'd never end.............♫ all begins and ends with family.

Cheryl I love you with all my heart♥

Music is sunshine.
Like sunshine, music is a powerful force
that can instantly and almost chemically
change your entire mood.
Music gives us new energy
and a stronger sense of purpose.
~ Michael Franti ~

The secret of contentment is knowing how to enjoy what you have, and to be able to lose all desire for all things beyond your reach. 
~ Lin Yu-t’ang

Me and my precious son
I am always so proud and blessed to be your Mother Justin

Anthony Bourdain takes us to Shanghai this Sunday night September 28th
CNN 9:00 PM

If the only prayer you said in your whole life was, "thank you," that would suffice. ~Meister Eckhart


A tangerine and russet cascade of kaleidoscope leaves, create a tapestry of autumn magic
upon the emerald carpet of fading summer.
Judith A. Linberg

Beautiful autumn door decor
Courtesy of Southern Living

on Facebook thank you

Soup recipe and quote from Chin Deep link in my sidebar

“There ain’t a body, be it mouse or man, that ain’t made better by a little soup.”
~Kate DiCamillo
(The Tale of Desperaux : Being the story of a mouse, a princess, some soup and a spool of thread.)
Here’s a hearty, healthy soup that tastes just like stuffed green peppers!
~Stuffed Green Pepper Soup~
Brown and drain:
2 lb. lean ground beef
1 large onion, chopped
2 large green peppers, coarse chopped
2 (15 oz) cans organic tomato sauce
1 (15 oz) can beef broth or stock
1 (14 oz.) can organic, diced tomatoes with juice
1 Tablespoon Sriracha Hot Sauce (or your favorite)
1/4 cup ketchup
3 Tablespoons Worcestershire sauce
1 Tablespoon dry Italian seasoning
2 Tablespoons dry or fresh parsley
2 large cloves garlic, minced
Simmer on low, until everything is heated through (about 30 minutes.)
While soup is heating:
Make a couple cups of rice (lightly buttered and salted) according to package directions. When soup is heated through, ladle into bowls and top with a little cooked rice. Salt and pepper to taste.

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