Tuesday, October 4, 2011
A few months ago, he started carrying around a stuffed animal Rainbow Trout he picked out when we were at the Oregon Coast. He took that thing everywhere -- well, that was until it got lost somewhere at the park.
I still don't really know what happened. My husband and son went to the park to ride bikes around the Deschutes River and the fish never came home. Since I know how much this meant to my son, (I will admit, I cried because he never lost anything plus I'm pregnant and I'm emotional) I posted an ad on Craiglist in the lost and found section describing the fish and how much it meant to my son, hoping someone would find it and get in touch with us.
In the meantime, my husband called the High Desert Museum to see if they had a stuff rainbow trout and if they would waive the fee so my son could come in and pick out a new fish. They had similar fish and welcomed us in to the gift shop without paying for a visit.
Sat down and explained to Benjamin that his trout swam away and we were going to go pick a new fish out. We lead him over to the stuffed animal fish and he picked out a brand new Brown Trout. He didn't even shed a tear about the missing Rainbow Trout.
I didn't hear anything for days but some responded that they had a smaller, similar fish in their Goodwill pile and would love to pass it along to us and also included a stuffed animal salmon. Now, "Brownie" has two babies to sleep with at night.
Monday, October 3, 2011
|Courtesy of Betty Crocker|
My first soup, I made meatless, mainly because I still can't stand the smell of bacon. It was super easy ... throw everything in a crock pot and leave it! And even though the directions didn't call for it, at the end I pureed half of it. We enjoyed this on Monday as dinner with a nice piece of crusty bread.
Slow Cooker Cheesy Potato Soup Recipe
modified from Betty Crocker
1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed or 32 oz or diced russett potatoes
1/2 cup frozen chopped onion (from 12-oz bag), thawed or one onion chopped
1 medium stalk celery, diced (1/2 cup)
1 carton (32-oz) veggie broth broth
1 cup water
3 tablespoons Gold Medal® all-purpose flour
1 cup milk
1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
1. In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.
2. Cover; cook on Low heat setting 6 to 8 hours.
3. In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Sprinkle with pepper if desired.