It's Raining.....Pink?

Rainy season is about to dry up in my part of the world.  Time to put my rain gear away for another season.  (Quit laughing all of you in harsher in climates.  We have weather in California - it's just mostly pleasant weather.)

So what's a cheery person to do when faced with gray and rainy days?

Why, get a hot pink raincoat!

Wouldn't you smile if you saw this walking down the street on a dreary day?

I even have a pink polka dot rain hat!

Plus when it's really chilly (hey, I told you to quit laughing) I have a pretty in pink plaid scarf.

Finally, the piece d'resistance....

a polka dot lining!

Well here's to a pleasant weekend wherever you are - rain or not!

(or snow??? Boy I hope not!)

Thanks for buzzin' by

on

hosted by the delightful Beverly

at

How Sweet the Sound.

So nice to see your sweet face!

P.S.  Please don't forget to enter my giveaway!  It ends tonight!
Click HERE to leave a comment for your entry!
Good luck!

What do you crave on a rainy day?

It's pouring buckets here in Central California.  I'm not complaining, mind you, because we are in a serious drought situation, especially since the rain puts me in the mood for.........SOUP!

Worker Bee gave me a Williams-Sonoma cookbook called Soup & Stew for my birthday.  I am dreaming of tackling some of these recipes.

On Thursday I'll be making Manhattan Clam Chowder for the first time, straight from this book.


Doesn't this look delicious?  I have wanted to make Boeuf Bourguignon since seeing Julie and Julia this summer.  I think I can make this.

How about something different? Celery Root-Potato Puree? Sounds hearty! If you've never tried celery root it has a delicious mild celery taste.

The recipe box was Sewing Bee's when she was in high school.

I love how her name is written on the bottom in red nail polish.

What kind of soup did I make tonight?  Taco Soup - perfect for a weeknight.  Here's that recipe -


3-14 oz. cans fat-free chicken broth
1-4 oz. can diced Ortega chilies
1 can Stagg Ranchero chili beans

1-15 oz. can of each of the following beans: red kidney beans, black beans, and pinto beans

1-14 oz. can Mexican-style crushed tomatoes (diced is okay too)
2-3 zucchini squash, chopped
1-2 yellow summer squash, chopped
1 cup diced carrots (I use my hand chopper for the carrots, celery, and onion)
1 cup diced celery
1 cup chopped onion
2 tsp. taco seasoning


Place ALL ingredients in a soup pot and cook gently for 30 minutes.  Serves 6-8.

You can garnish with any or all of the following:


sour cream
shredded cheddar, jack or blend of Mexican cheeses
chopped avocado
chopped black olives
sliced green onions
crushed tortilla chips


Also great to have with a salad and corn bread.


Hope you have a cozy evening and can come by again for some warm delicious soup!