Thanks Easter Bunny...bock, bock...

I tried my hand at making chicken noodle soup today. I used 2 quarts of low-sodium chicken broth, 1 quart of vegetable broth, 1 rotisserie chicken (original flavor, all of the breast meat, 1 thigh and 1 leg), 1 big carrot (sliced), 1 cup of chopped celery and 1/2 package Reames egg noodles. I brought the broth to a boil and added the noodles and boiled for 20 minutes. While the noodles cooked, I sauteed the carrot and celery and a bit of garlic in 1 tsp. of olive oil until almost tender. I shredded the chicken while the noodles cooked, too. Once the noodles were done, I added the carrot-celery mixture and the chicken. I added a pinch of rosemary, pinch of thyme, pinch of sage and some freshly ground pepper and I simmered the ingredients for 10 more minutes. Homemade goodness!

Pumpkin pancakes!

Oh hooray! We made this deliciousness for dinner. (Non-fat Bisquick, added a little extra pumpkin and left out the oil. Of course I used soy milk, too.) We also had some preservative and nitrite-free bacon with the pancakes. It's the perfect way to celebrate Fall being here! If only the weather would cooperate...

Fall Decor

Oh, Pottery Barn...I could spend all my hard-earned money on your fabulous wares...