I'm sure that you are wondering how the cleaning and organizing is going and I would think you might assume that it's going great as I've not been stamping or posting…ahem…yeah, we can talk about that.  I know it's been awhile as I had to retrieve my camera from the car where I put it to bring along and take some photos of Thanksgiving…(yeah, didn't do that either and now, because the camera has fogged up, you are getting a recipe today instead of a project.)

So back to the organizing…my lone victory was cleaning out the playroom in the basement.  I just have the game cupboards to go but I will say it's looking good  and I managed to clean out one basket in the office.  I know, wipe the sweat from my brow!  Should take a break and eat a little chocolate, right?  Baby steps, my friends.  I haven't conceded defeat just yet.

I had the last of my classes and events for the year this week.  We had my Christmas Giftables class on Tuesday and Thursday and Friday was an open stamp day/night for my customers.  They could come and work on their own projects or come and whip up a few little things here with some inspiration that they found in the "art room".  I usually serve some soup and a little bread.  It's a pretty casual affair but a good time to relax and create with my friends.  And by request, I was asked to share my soup recipe.  So here goes….(In the spirit of full disclosure, this recipe is my ALL-TIME favorite soup and I don't even LIKE tomato soup!)  But I didn't have pesto on hand and wanted another easy version of Tomato Soup to warm our tummies in this ugly weather.  I found this recipe on pinterest and because I didn't need to run to the store for anything, it was done in a Crockpot and it was easy…it became one my Customer and Hostess Haven Soups –

Tomato, Basil & Parmesan Soup Recipe. 

INGREDIENTS:
2 cans (14 oz each) diced tomatoes with the juice
4 cups chicken broth
1 cup finely diced carrots
1 cup finely diced celery
1 cup finely diced onions
1 tsp dried oregano
1Tbsp dried basil
1/2 cup butter
1/2 cup flour
1 cup Parmesan cheese
1 1/2 cups half and half
1 tsp salt
1/4 tsp pepper
 
 
 
DIRECTIONS:
1. Add tomatoes, chicken broth, carrots, celery, onions, oregano, and basil into a large crock pot.
 
2. Cover and cook on LOW for approximately 6 hours to allow flavors to blend and vegetables to soften.
 
3. 30 minutes prior to serving, melt butter and add in flour. Stir constantly for about 5 minutes. Add to soup mixture.
 
4. Stir and add in Parmesan cheese, warmed half and half, salt, and pepper.
 
5. Cover and cook on LOW for 30 minutes, or until you are ready to serve.
 
So yes, it was delicious.  I think I like the 2011 soup a little better but this recipe is hands down EASIER.  You pick!  Make a batch of soup, put a log on the fire and stamp a little bit today.  Relax, it's calling your name.