Carving Pumpkins

The fun began today! We carved our pumpkins! The kids each did their own, with the exception of Will although he did help clean the seeds out (or maybe he just made a bigger mess) Oh well what is carving pumpkins if you don't make a mess right?

I know you miss this, right Josh (he he he)!
They actually did a good job! I didn't help at all. And we had a great time! Now I just get to clean up the mess in the kitchen. Ugh!

Another Recipe

I am always craving soup, but because of the cold weather lately it has gone from just craving soup to "I need to have soup NOW." So as I was going through my soup recipes and I remembered this great one. If any of you have ever eaten at Carrabba's this is as close to their sausage and lentil soup as I've ever had.

1/2 pound sweet Italian sausage
1 large onion, chopped
1 stalk celery, finely chopped
1 tablespoon chopped garlic
1 (16 oz) package dry lentils, rinsed
1 cup shredded carrots
8 cups water
2 (14.5 oz) cans chicken broth
1 (28 oz) can diced tomatoes
1 tablespoon garlic powder
1 tablespoon chopped fresh parsley
2 bay leaves
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1 tablespoon salt, or to taste
1/2 teaspoon black pepper
1/2 pound Ditalini pasta (optional)

1. Place sausage in a large pot. Cook over medium high heat until evenly brown. Add onion, celery and chopped garlic, and saute until tender and translucent. Stir in lentils, carrot, water, chicken broth and tomatoes. Season with garlic powder, parsley, bay leaves, oregano, thyme, basil, salt and pepper. Bring to a boil, then reduce heat. Cover, and simmer for 2 1/2 to 3 hours, or until lentils are tender.
2. Stir in pasta, and cook 15 to 20 minutes, or until pasta is tender.

This soup is almost exactly like Carrabba's sausage and lentil soup. To kick it up you could add 1/4 tsp. of red pepper flakes or I have tried getting the spicy Italian sausage, which I highly recommend.