Thursday’s productive outing.

Today I am attending a short webinar. I decided to go to the library and listen/view and then finish the electronic items on my to do list.

It’s always nice to bring a snack and something to keep you hydrated. Today the last of the Madeleines and some Roasted Dandelion Root tea are my treats.

The other things on the table are

  1. Notebook and pen for taking notes
  2. Passion planner
  3. Magazines from the exchange to look for Vision Board material
  4. Laptop and headphones
  5. Snack and hydration
  6. Beautiful snowy scene outside
  • After getting my electric to do’s done I will do my next week planning in my planner and spend some time looking for some Vision Board inspiration in the magazines from the magazine exchange.
  • Happy Thursday!
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    Holiday Baking


    I’m spending today looking through my Christmas and Winter boards on Pinterest and planing my holiday baking.


    I still haven’t perfected rolled out sugar cookies. Plus I love to bake but decorating the cookies is not my strong suit.  I saw some beautiful Linzer Cookies the other day and hope to make some of those too. I have a friend who makes holiday candy that looks safe for us to eat so that will make it on the list this year.  And don’t forget the Hot Chocolate! I plan on trying some fancy versions this holiday season.

    I will be making Chewy Chocolate Meringue Cookies while I ponder what else to make this holiday season. Happy baking everyone.

    Turkey Carcass Soup, Gluten-Free, Dairy-Free Thanksgiving Leftovers (aka Turkey-bone broth)

    Cooking for Thanksgiving is a marathon.  It takes preparation, practice and doesn’t end when the guests leave.

    After making the following menu gluten-free, dairy-free, soy protein-free, tree nut-free, peanut-free, and nightshade-free (except for the potatoes)…..

    2018 Thanksgiving Menu
    2018 Thanksgiving Menu

    and running 8 dishwasher loads over the last two days, I am putting some leftovers to good use.

    Following my usual broth recipe, I just use yesterdays Turkey carcass and add the veggies I have on hand.

    Turkey-bone broth ingredients
    Turkey-bone broth ingredients

    I had some leftover fresh sage and some turmeric (In the container – note to self, take off the cover!) from the last time I made chicken broth.

    I currently have two pressure cookers going with broth and will run three batches of water through each.  That’s plenty of Turkey broth to get us through a few weeks, hopefully.

    I will also be making Turkey Dill Salad.  Have I mentioned how much dill it uses?  A whole cup! I love dill and pomegranates.  Who wouldn’t love this leftover salad.

    What will you be doing with your leftovers this Thanksgiving?



    Tomato Soup

    Tomato Soup and grilled cheese was one of my favorite lunches (and sometimes dinner) as a child.  And something I still like to make for my family even though I can’t partake anymore.

    Tomatoes are readily available year round and are easy to grow in a garden or pot on your patio.  I alway grow tomatoes in my garden even now that I can’t eat them.  A garden doesn’t feel complete without at least a few tomato plants.

    I have been making Tomato Soup by roasting the vegetables for a few years now and it is alway good.  I’ve used every type of tomato and many combinations of herbs. Roasting everything together in the oven gives the vegetables a nice depth of flavor.

    Enjoy this soup with some toast, grilled cheese or the current favorite in my house hold quesadillas.

    Tomato Soup

    • Servings: approx. 4
    • Difficulty: easy
    • Print

    Tomato Soup


    • 3 cups of tomatoes (any type-if large cut into wedges)
    • Onion cut into wedges
    • 4 cloves garlic
    • Olive Oil
    • 1 teaspoon Italian seasoning
    • Salt
    • 2 cups Chicken Bone Broth


    1. Preheat oven to 400 degrees
    2. Spray roasting pan with oil to prevent the vegetables from sticking
    3. Place tomatoes, onions, garlic in roasting pan
    4. Drizzle olive oil over the vegetables and sprinkle with Italian seasoning and salt (to taste)
    5. Roast in the oven for 30 minutes or until tomatoes have started to brown
    6. Transfer vegetables to a sauce pan and add the 2 cups of chicken broth
    7. Heat until boiling o medium heat
    8. Once boiling remove from heat and blend with an immersion blender to desired consistency


    Tomato Soup – by Cygnet Organizing LLC