Pinterest Challenge Day 16 - 17

Day 16

Book Case

SOOOO this was inspired by Pinterest but I want to make sure to really give all the credit to my amazing husband for this one.  I had pinned a bookshelf that had crown molding on the top and the bead board as the back of the shelf.  I showed Jake several pins and he went to town.  I still need to get to the Container Store so I can get my grey and coral bins to put all the toys in but this is SUCH a beautiful piece of furniture that I will cherish forever!  Toys are off the floor now!  YEAH

Just wanted you to get a feel for how massive the shelves are and how CLEAN the playroom is now!  Look at that Lila Ruth crawlin around!

Day 17

Tomato Basil Soup

One thing you have to know about me is that I'm a soup girl.  I like my soup!  I could probably eat soup every single cold day of the year.  Jake not so much though so I don't make soups all that often.  I was excited to try this and boy it was just so stinking great!  I cut up all of the stuff the night before, got the crock pot going in the late morning and then 30 minutes before dinner added the last ingredients.  It was SUCH a good soup!  We ate it with turkey grilled cheese and spinach grilled cheese sandwiches.  I've actually never put spinach in a grilled cheese before but I'm trying to eat healthier SOOO I put some spinach in my GRILLED CHEESE hahaha because grilled cheese gets healthy when you throw in some spinach (just so ya  

 know)!

Soup in a mug equals easy to drink while holding a baby!

     INGREDIENTS

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed (I would go with only a cup and a half though)
1 tsp salt
¼ tsp black pepper

DIRECTIONS
1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.

2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.

3. About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end).

4. Cover and cook on LOW for another 30 minutes or so until ready to serve.