thankful thursdays 11/3

Nov 3, 2011

* My heart is full with gratitude at the blessing of participating in Make It For Maggie. I am full to overflowing with the goodness of my community. I am surrounded by people who believe in giving and serving and loving and hugging and smiling and crying and giving some more. I am in awe of the people who made Make It For Maggie a success. Kat and I did the conceiving, planning, and carrying it out, but our community made it happen. They came with hearts yearning to serve and serve they did! They taught classes, cooked food, set up tables, gave money, made booklets, shared love, and cheered us on all the way to the finish line.

Thank you. Thank you from the bottom of my heart for being in my life and joining me in changing the world one family at a time.
* Knee-high socks. I love them. I need a gazillion more pairs because the three I have are getting a work out with the temperature in my house (this morning it was 55…I think I may need to turn on the heat!) Whenever I pull my knee-highs on, I think of my friend, Kate, and how much she loves her knee-high wool socks and then I love mine even more.
* Mikelle made Tami’s famous chicken tortilla soup for Make It For Maggie and she made extra for our family. I can’t even tell you how yummy it is and how lovely it was to come home from church on Sunday and have soup waiting for us. Thank you Mikelle…and Tami for the fabulous recipe!
* I am grateful to be me. Sometimes I think I am crazy and sometimes I really don’t like some aspects of myself. I do silly things and I stick my foot in my mouth and I am impulsive and take too much on and don’t know when to stop and am completely disorganized. But, at the end of the day, I am glad to be me. I’m glad I take on seemingly impossible tasks and dream big dreams. I’m glad I am willing to make a fool of myself. I’m glad I can talk to perfect strangers and become friends with them. I’m glad I have a mind full of ideas. I’m glad I have a love affair with books. I’m glad I’m a doula. I’m glad for so many things about me and even though there is plenty of room for improvement, I’m glad I have been blessed with the personality and skills and strengths and weaknesses and everything else that makes up me.
* Showers-n-Stuff by Don Aslett Cleaning. I am not that frequent of a bathroom cleaner and we have extremely hard water, living in gravel bed and all. I can spray it on my shower/tub/etc and let it sit there for a while and then voila, everything is sparkling clean. Just wipe it off and all the soap scum, hard water, minerals, and grime will be GONE! I can’t even tell you how wonderful it is, you will just have to try it and see for yourself.

Kat tried it last week and then called me raving about how beautifully it worked. I promise your tubs will never be cleaner
Time for morning learning time!

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  1. Tasha

    I love Tami’s Chicken Tortilla Soup! I remember when she made it at Green Canyon. Do you have a recipe? I would love to make it sometime.

  2. mikelle pitts

    It’s about to go viral! We just shared it on my ward newsletter. It’s super good!!!

    • tracy

      Send it on to me so I can post it here!

  3. Tami

    WHAT!! I can’t believe you guys are just posting it wherever to whomever!! :) I just messaged it to Nicole, I’ll copy it over to here.

  4. Tami

    2 Quarts of water
    3-5 Chicken breasts
    1/2tsp Salt
    1T Onion Powder
    1tsp Garlic Powder
    2tsp Dried cilantro (I like this a lot so usually add a bunch of fresh)
    3tsp chicken boullion powder (or 3 cubes…)
    1tsp ground white pepper

    Boil all together for at least 30 mins… maybe an hour. It gets nice and tender.

    Let it cool at bit and dice (shred) the chicken – return to the broth.

    Saute 2t garlic (2 cloves) and 1 chopped onion in a bit of olive oil. Add to the broth.

    At this point, I put it all in a big crockpot, but you can still have it on the stove if you want. (this is also the point where I freeze it to take it camping or just to use later)

    2 15 oz cans corn – drained
    1 10oz can tomato soup
    1 14 oz can diced tomatoes
    16oz chunky salsa
    2-3 16oz cans of beans – can be kidney, black or chili (I drain the kiney and black, but not the chili beans.)
    1-3T chili powder (optional – you can just have it on the side for those who want some heat)

    Dump it all in – let it simmer for a while. As soon as it heats up it’s ready to eat, but it’s good when it’s been simmering on low for hours too.

    Serve with cheese, sour cream and tortilla chips.