This weekend was so fun and productive!

  • Had a Saturday afternoon date with my man at a riverside restaurant.  It’s was warm and breezy and pretty and so nice to get out of the house!
  • Came home, made chili, and had friends over for dinner.
  • Chatted with my far-away aunt about my peri-menopause symptoms and she is researching a good liver cleanse for me. Something’s gotta give – the night sweats are really unpleasant.
  • Shopped for a dress for Babygirl’s holiday chorus concerts.  We found the perfect dress and it was so cute to see my very mature 13-year-old twirl around like a little girl, giggling, in the fitting room. When we paid for the dress the clerk asked if it was for homecoming and of course she was thrilled to have been mistaken for a 16-year-old.
  • Made cranberry chutney, causing my house to smell like Thanksgiving and Christmas and cooler weather and family and cranberry deliciousness.
  • Made tortellini and meatball soup.  It’s perfect for when you want to cook something for your family but you don’t really have time.
    • 2 large cans chicken broth
    • 2 large cans diced tomatoes
    • 1 bag dried cheese tortellini
    • 1 package frozen spinach
    • 1 bag frozen meatballs

Bake meatballs according to directions on package.  Bring tomatoes and broth to a simmer.  Add spinach and simmer until thawed.  Add tortellini and simmer about ten minutes or until tender.  Add cooked meatballs and serve with parmesan and crusty bread. The only problem I have with this soup is that the meatballs are pretty greasy and I think I’d like to make my own turkey meatballs next time to cut down on the fat content or forgo them all together.