Holy crap, I say.
Let's see. Wednesday night, I saw Harry Potter 7 Part 1. This was the first time I saw one of the movies without reading the book first. It was neat, to not know what was going to happen. Loved the movie, specifically because it was much slower paced than the last couple, which had seemed incredibly rushed to me. Looking forward to Part 2.
After this, we went home, and Brad tried to frame up the Cinderella Castle puzzle we'd done about...oh...9 months ago. He lifted the glass and CRACK. Ended up with a lovely chunk taken out of his knuckle. A trip to Emerson ER (which is always empty every time I've been there...and is also the hospital I'll be delivering at) got him five stitches. We were in and out of there in about an hour and a half.
Thursday, Thanksgiving, one of my two favorite holidays. I LOVE Thanksgiving food, and I can't tell you how thankful I am that I am out of the first trimester, because if I couldn't eat Thanksgiving food I would have been bumming big time. Delicious food.
Super thankful for my mom, who did all the cooking, and most of the cleaning up. Brad couldn't use his finger for pressure to cut or peel stuff, and couldn't get it wet to wash the larger pots. And I was exhausted just from setting the table and serving people.
Friday we did a little xmas shopping, but the rest of the day was mostly spent in bed. I did do two hours of ordering stuff online as well.
Saturday I did a little more xmas shopping and then made SOUP!!!!
My churky soup came out amazing. I say churky because I used both chicken and turkey, because I had a leftover rotisserie chicken as well as the turkey bones. My recipe is as follows:
Boil chicken or turkey (or both) bones in a large pot filled with water. Leave the meat you're using for the soup on the bones - after boiling it will just fall off super easy. Put some carrots, an onion, and celery into the water too, to add flavor to the stock. Boil for a good 1.5 hours.
For the soup - cut up potatoes, celery, carrots, an onion, and mince up some garlic. Start with a little EVOO in the pan, and put in the onions and garlic to fry up on low. Give it two minutes or so and then add the other veggies, and a couple of ladles full of the stock you boiled up. Cover and let the veggies steam up for five to ten minutes.
Then add the rest of the stock to the veggie pot, along with 1/3 to 1/2 cup of barley, a teaspoon of chicken bouillon, salt, pepper, and I also use some of the Melting Pot's garlic & wine seasoning. Bring to a boil, and keep it boiling on low while you get the meat from the bones and add it to the pot.
Cover or uncover, your choice, but boil for another 15-20 minutes, so total soup boiling time is 30-40 minutes. This gets the veggies nice and soft. You can reduce the boiling time if you prefer firmer veggies, of course, but we like ours soft! :)
Soooooo freakin' good.
Today, off to Patriot Place again for more xmas shopping!