Super Saturday

Super Saturday is over and it was a success! I'm so exhausted. My feet just started to feel rested from Disneyland and now they are throbbing again. I paid Jared a $1.00 for a foot massage, it was totally worth it! He does a great job, he massages the individual toes. He suggested it was actually worth $5.00, I think he's probably right but, I told him $1.00 was plenty!

So, I'm going to post some pictures of my projects. One is a wooden board that says Christ is the center of our home. Christ is in big ivory letters and the other words are black and smaller and written through the center. The second project is an 8 x 8" glass block with a black vinyl picture of the shepherds on it. Wire rimmed ribbon is wrapped around the block and forms a bow on top. It's very pretty, especially at night with a string of lights behind it.


The other great news is that I tried out a new soup recipe to take to the luncheon. It is hands-down the best corn chowder I've ever had! So, I thought I'd share it so, you can enjoy it too!

Deluxe Corn Chowder
I adapted this recipe from one I found online at allrecipes.com- “Grandma’s Corn Chowder”. The original recipe used water instead of the vegetable broth.

½ c. diced bacon
4 medium potatoes, peeled & chopped
1 medium onion, chopped small
1 c. water
1 c. Swanson vegetarian vegetable broth
3 c. cream style corn (2 cans)
2 tsp. salt
ground black pepper to taste
2 c. half-and-half

Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving abut 2 tablespoons of the drippings in the pot.

Mix potatoes and onion into the pot with the bacon drippings (for vegetarian version add to the pot with 2 tablespoons olive oil). Cook and stir 5 minutes. Pour in the water, broth and corn; stir. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender.

Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.