celebrate carmen

We had a wedding shower for Carmen on Saturday. We just wanted to celebrate her upcoming wedding and show her some love and congratulations. Here she is with her mini winter bouquetMe and Chal, the two organizers and chefs

Carmen with her new "sisters" and niece.

Annie, Carmen, little Carman, and Amy

The sissies. Amanda, Carmie, Me Emma having some grandma time.

By the way, grandma made her amazing rolls for the occasion... big hit!

my madre and MijkenCarmen and her sister in law BridgetMindy and Wendy CraneMore of the Cranes: Carmen, Denice, Mom Crane and grand baby, Bridget

Thanks mom Foutz for letting us use your home and for all your help and support!

I love you tons. AND...

I have had several requests for the recipies of the two soups served. So, here you go:

Chal’s Amazing Tomato Basil Soup 1 ½ stick butter 2 yellow onions diced 1 ½ bottles white wine (aprox 6 cups) 9 cups canned tomatoes (any type) 6 cups heavy cream 9 Tbs chopped fresh basil salt, pepper, sugar Melt butter in large pan. Sautee onions till tender. Add white wine; simmer until it reduces by ½ to ¾. Add tomatoes and cream. Bring to simmer. Reduce by ½ or to preference. Blend with hand held blender. Add in basil, salt and pepper to taste, and a pinch of sugar. Keep at a simmer, never boiling. Garnish with freshly grated parmesan cheese and basil. Hannie’s Hearty Chicken Potato Soup

2 tsp. chicken soup base (bouillon granules)

3 cups chicken soup stock (can use canned chicken stock/broth)

2 cups chopped celery

2 cups chopped carrots

3/4 cups chopped onion

2 cans (10 oz. cans) cream of chicken soup

1/4 cup evaporated milk or 1/2 cup of whole milk

2 cups cooked diced chicken

5 cubed Idaho potatoes

Salt & Pepper

Heat chicken soup base and stock together. Add carrots, celery, onions, pototoes and simmer until vegetables are tender. Add cream of chicken soup and milk. Add chicken. Add salt and pepper to taste. I sometimes add more chicken broth and evaporated milk to make it juicier. Makes about 2 1/2 quarts.