Week & End

Processed with VSCOcam with f2 presetHappy Friday! These past couple of weeks have absolutely flown by; life has been moving at such a fast pace, per usual. I had to share this inspiring photo of our Callie girl running around our backyard – isn’t she the most darling tripod you’ve ever seen?! We are so grateful for her good health and for the way she’s adjusted to life without her fourth limb, and we are equally encouraged by her bravery and resilience. God really knew what He was doing when He gave us dogs, didn’t He?

The past few weeks have been full of lots of goodness. We’ve been meeting friends for dinner (at new-to-us spots, like Pints & Quarts and Wild About Harry’s, plus some favorites like El Bolero and Taqueria La Ventana) and delivering meals to friends with new babies. We attended a gorgeous wedding at The Brooks at Weatherford, and I’m heading home to Chicago tonight to attend my cousin’s wedding tomorrow (I’m wearing this dress and I’m really excited about it). We’re planning parties and adventures and schedules and trips (more on the latter to come!) and enjoying the hustle and bustle of it all.

Have a great weekend, and enjoy some fun links!

I’m not 30 yet but I totally identified with this list created by the Huffington Post, 30 Things We Do In Our 30s That We Didn’t Do in Our 20s. I really resonated with #2, #14, and #18.

This article – Why The Overhead Myth Stunts Nonprofit Growth – was so encouraging to read. Non-profit employees and donors alike should definitely check this out and join the conversation.

Speaking of reading, what titles have you been digging into lately? I’m currently flying through The Hypnotist’s Love Story and I recently finished In the Unlikely Event and The Status of All Things, both of which were really enjoyable. I’ve got The Royal We, Modern Romance, and Circling the Sun on the docket. What else should I add to my list?

I know it’s still blazing hot in Dallas but I’ve already busted out the dutch oven to make white bean soup and it’s just as magical as always, even if it’s not yet soup weather. It’s so easy to make and leftovers freeze really well.

Artifact Uprising is giving you 25 free prints – this is a MAJOR score, peoples. Sign up, sign up!

White Bean Soup

I swear that I crave soup on a weekly basis in the wintertime. It’s not even very cold here in Dallas (I think it’s supposed to be 70 degrees on Saturday!) but there’s something about the combination of soup and December and the holidays that is nostalgic for me, so I find myself making tons of different kinds over the course of the month (continuing on into January and February, too). Since I’m cooking through Bread & Wine, I decided to try author Shauna Niequist’s White Bean Soup, a hearty mix loaded with delicious beans and vegetables. It is safe to say that I am now obsessed with this soup – it was so easy to make and it is extremely tasty. It thickens over time and gets better and better each day, almost chili-like in texture and so flavorful and robust. I add vinaigrette to my steaming bowl of soup, and James liked his with prosciutto. Both of us agree that parmesan cheese a must. And here’s an important note – I couldn’t find fennel at the store when I was shopping so I made the soup without it, and I think it turned out delicious. I’m sure it tastes wonderful with fennel included, as the recipe suggests.

White Bean Soup

Recipe via Shauna Niequist

Ingredients:

  • 2 shallots, sliced
  • 1/2 lb carrots, sliced into thin coins on a diagonal
  • 1 bulb fennel, sliced
  • 4 celery ribs, sliced on a diagonal
  • 6 cans white beans in liquid
  • 1 tbsp rosemary, rough chopped
  • Salt and pepper to taste

Instructions:

  1. In a stockpot or Dutch oven, soften two sliced shallots in olive oil over medium heat.
  2. Add carrots, fennel, and celery, and allow to soften for 10 – 15 minutes.
  3. Add beans in their liquid and chopped rosemary.
  4. Cover and cook for 20 minutes at a gentle boil.
  5. Taste, add salt & pepper, taste again – and keep in mind that you’ll get a good amount of salt from the toppings.
  6. Cook for 20 more minutes, or longer if you have time. Off heat, mash with a potato masher or the back of a wooden spoon for a rustic chunky texture. If you’d like a smoother texture, run it through a food processor or use an immersion blender in the pot.
  7. For the balsamic vinaigrette, mix a spoonful of Dijon, a few tablespoons of balsamic, a quarter cup or so of olive oil, some salt and pepper in a glass jar, then shake well. Adjust to taste.
  8. Serve with a small pitcher of vinaigrette, and bowls of prosciutto torn into ribbons, grated Parmesan, and chopped rosemary.