Saturday, Advent day 1.
I had a women’s Christmas tea at church, I ate way too many scones, but they were so good.
I got to wear my new hat.
We made a little craft, I’m going to add some stuff to it, the paint was a little thick.
We went to the mall and I found a ‘World’s Goodest Teacher’ hat.
We had a good time walking around. When we got back home we rescued Jack from the crate and took him to Petsmart to get some food. They had free treats, so he got lucky with bacon and cookies in a bag to take home. We bought 2 new balls, we had 3 green spiky ones…but we threw away 2 of them this week due to his chewing the spikes off.
Grace went to her youth group and helped watch kids, I took Hannah to our church to meet the prospective youth pastor. We took some photos after.
Sunday, Advent day 2.
Our Wonderful Counselor
a gift from above,
God’s beloved Son
cradled with love.
The leader to guide us
in a world out of control,
oh Wonderful Counselor
a balm for the soul.
Don’t lose your sense of awe
at the heart of it all,
for our Wonderful Counselor
waits for your call.
We went for a drive to Manitou Springs.
Jack had fun going in and out of shops, we shopped around for an hour, then headed to the arcade.
I had to play the indoor Galaga, I hate that one (the fire button gets stuck.) Jack was ready to blast off!
We saw pics of Joel’s troop participating in the obstacle course at camp.
We got back home, shopped and started dinner. We ended the night by watching a long Columbo, I wish the guy had just confessed, it would have saved us an hour.
Our week – school, final kid sitting, final worship dance, Hora around the Menorah at LM’s, Spot the Elf in Lafayette, Jazz at EG, driving for Grace, youth group, TDO in CR, Constellation family night, Jazz at ACC, Grand Junction visit with Bethany, Frisco Wassail days.
Dinners this week – chicken marsala, Asian tacos, tamale pie, Greek chicken with couscous, Brazilian black bean stew.
Brazilian Black Bean Stew
1 tablespoon canola oil
1/4 pound chorizo sausage, chopped
1 medium onion, chopped
2 cloves garlic, minced
2 (1 pound) sweet potatoes, peeled and diced
1 large red bell pepper, diced
2 (14.5 ounce) cans diced tomatoes with juice
1 small hot green chile pepper, diced
1 1/2 cups water
2 (16 ounce) cans black beans, rinsed and drained
1 mango – peeled, seeded and diced
1/4 cup chopped fresh cilantro
1/4 teaspoon salt
Heat the oil in a large pot over medium heat, and cook the chorizo 2 to 3 minutes. Place the onion in the pot, and cook until tender. Stir in garlic, and cook until tender, then mix in the sweet potatoes, bell pepper, tomatoes with juice, chile pepper, and water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet potatoes are tender.
Stir the beans into the pot, and cook uncovered until heated through. Mix in the mango and cilantro, and season with salt.