Welcome to Wine & Cheese, my weekly, Wednesday whine session.
Many weeks on Wednesday I devote a blog to whining. Despite being a really happy, positive person, I do have things that annoy me at times.
I never let anything grate on my nerves for long but thought it would be fun to vent them periodically in my blogs.
I also feel that good things, the cheese in life, should be acknowledged as well.
I’m even going to throw in a bit of dessert, a piece of virtual chocolate, something that made me laugh or smile just a bit more than normal.
If you’d like to read the past editions of Wine & Cheese just click HERE for all of the past postings.
Sit back and join me now for the 58th serving of some wine and cheese!
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I finally gave in and admitted that perhaps this isn’t allergies after all. 2 months in and maybe it has become a roaring sinus infection? Yes I do think so. Antibiotics, please, do your thing. I am tired of this insanity and want my nose and ability to breathe through it returned. Now.
More and more I find the male side of the species less than stellar. I might be jumping the gun but honestly, I think I fell for the beautifully painted (with words) pictures again of one Long Beach. I’d love to be proven wrong but I have a feeling that I’m more than right. Again. About men. grrrrrrrrr I really wanted to believe this one too. It was so very well played. Seriously thinking that I should just sign up for the convent now. If this all hasn’t been just a game for him, he has a lot of work to do to earn my heart at this point, which thankfully I kept out of the equation. Oh well, sweet distraction for a while (1670+ texts worth).
It is cold. Cold enough that when I changed my bedding this morning, I broke down and pulled out the electric blanket. I am not ready to be cold all of the time, I really prefer it warm!
I am in a serious funk. I think some of it is the change of seasons. The pretty part of autumn is now over, we’re left with bare trees and brown grass, and a few dead leaves blowing around. It is darker far earlier so as soon as it gets dark my mind says it is time to hibernate and it is on with the jammies and a fight to stay awake to watch my shows and work on blankets. I’m fighting with depression a bit, nothing serious but still just kinda singing the blues of late. Well not really singing, as that would scare the cats.
One of the college kids at church got a Facebook group going to study the book of Romans together. Folks are participating from far and wide, 168 of us in fact! I LOVE this as it helps me to narrow down and focus on passages each week. Excellent idea, Jessie!
I have an employment option that I may move forward on. Still trying to decide. Would mean 2 weeks of school to get certified but I could use the extra money so it is nice the option is there.
My friend still had the cheese burger soup recipe! That makes my day. It is SO good! (I included it at the end of this post)
Our neighbors sold their house! While we really liked them, I have to admit the lack of a dog barking all day long is a good thing!
This totally cracked me up! It is posted with much love for my dear friend, the Biker, who has gone through life convinced that females do not burp or fart.
CHEESE BURGER SOUP:
Here is the recipe:
1/2 lb ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp dried basil
1 tsp dried parsley flakes
4 TBSP butter or margarine, divided
3 cups chicken broth
4 cups diced peeled potatoes (1 3/4 lb)
1/4 cup all-purpose flour
8 oz Velveeta, cubed
1 1/2 cups milk
3/4 tsp salt
1/2 tsp pepper
1/4 cup sour cream (optional)
In a 3-qt saucepan, brown beef;drain and set aside. In the same pan, saute onion, carrots, celery, basil and parsley in 1 TBSP butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer 10-12 minutes or until potatoes are tender. Meanwhile, in small skillet, melt remaining butter. Add flour; cook and stir 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream. Yield: 8 servings (2 1/4 quarts)