We just finished the weekend and today would normally be a school day but we are home. It is 10:24 am and I am still in pajamas. It's official! Spring Break has begun.
Clouds popped up yesterday. They said we would have thunderstorms, but looks more like dust to me. Boo! Oh well! I am safe and sound inside happily crafting and cooking the day away! And a cloudy, dreary days calls for soup!
I am all about quick and easy. Drizzle olive oil in a pot and saute 2 chopped onions, 2 cloves of garlic and one chopped bell pepper. Add 2 cans of chopped tomatoes, 4 cups of vege stock and a pinch of red pepper flakes. Cover and simmer for about 20 minutes. Let cool a bit, then blend in batches using your handy dandy blender. Add back to your pot then add 2 cans of cannelini beans and heat through. You may need to add s&p to taste. Serve with crusty bread. I used farmhouse bread spread with a bit of olive oil, garlic salt, parmesan cheese, mozzarella cheese and a dash of Italian Seasoning. Yum!
Inspired by a gift I received from Jan at A Journey, I altered a couple of small, inexpensive notebooks. Today I will be meeting my friend, Leslie, so one of these will be gifted to her.
More matchbox makeovers and another Sugar Spun Doily on the hook. Love this eggplant color.
I also made a lazy day cobbler yesterday.
The perfect treat to end a lovely day! Hope all is well in your little corner of the world. Wishing you health and happiness. Friendship blessings, Tammy