when I wake up before the sun…
when I don’t want to get out of bed because I’m so warm and cozy…
when I dread that moment I turn off the hot water in the shower and I step out into the cold air…
when I have to start my car 10 minutes before I leave in the morning just so I don’t turn into an icicle on the way to work…
when I accept that I won’t be warm again until next April…
For those who don’t know, I adore summer. I define summer as that time between March and September when the weather is 70+ and sunny. 😀 Though to be totally honest, it’s still in the 70s during the day here. It’s just these lows of 40 that get me. And the waking up before the sun thing, haha! However! There are some great perks to this time of year…
Picnics! We went on two picnics with two different groups of friends over the weekend. It was brilliant fun. 🙂
Holiday decorating! A group of my girlfriends and I are all getting together to make fall wreaths (we’re all slight Pinterest addicts, haha!). Our husbands are grilling out for us while we decorate!
Soup! We’ve made several soups over the past couple of weeks and tonight was no exception! There has been this lasagna soup all over Pinterest lately and I decided that I just had to make it. I was not disappointed! It was delicious. And Christopher loved it so much that he requested that we make it again later this week. So clearly a winner! 🙂
1 lb sweet Italian sausage
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 (32 oz) container chicken broth
1 (15 oz) can tomato sauce
1 (14 1/2 oz) can petite diced tomatoes
1/2 tsp salt
1/4 tsp crushed red pepper
6 ounces broken lasagna noodles (about 6 noodles)
1. Add the sausage, onion, bell pepper, and garlic to large nonstick soup pot (or Dutch Oven). Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8 – 10 minutes.
2. Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes.
Recipe from The Deen Bros
And you can’t have soup without bread… so I tried my hand at beer bread! It was delish!
Can I just say how unbelievably simple this bread is? I mean, c’mon, 4 ingredients and done! Very tasty too. I actually made two batches of it – one with sugar and the other with Splenda. There wasn’t much of a taste difference, but the texture of the bread itself was very different. You can kind of see it in this photo:
So unless you have issues with sugar, I’d recommend you just go ahead and make it as the original recipe calls (with sugar). But know that if you want to make it with Splenda, it is still pretty good. 🙂
3 cups self rising flour
1/4 cup sugar
1 (12 ounce) can beer
1/2 cup melted butter
1. Preheat oven to 375 degrees. Spray loaf pan with nonstick cooking spray.
2. Whisk together flour and sugar. Then add beer and stir with spoon until combined.
3. Add a small amount of melted butter to bottom of pan. Pour batter into loaf pan. Pour remaining melted butter over mixture.
4. Bake 1 hour. Remove from pan and cool for at least 15 minutes.
Recipe from Jam Hands