Spa Night Prep

We had the ingenious idea to invigorate our spirits between the chaos of the holidays and the onset of Spring. Hence our first annual spa night, hosted by yours truly because I missed my calling as a full body technician.

We had nail polish in almost every color of the rainbow. I used Martha Stewart's recipe to make bath fizzies for the hand soaks.

Note: The first batch I made, I forgot to add the sugar, but they held together much better than the second batch which included the sugar. Just store in a jar, like so...

The fizzies that did hold together were given away as spa favors to recreate the experience at home.

Faith created our tablescape for the food:

I always feel better when Faith helps me get setup for an event. Entertaining guests is one of her fortes!

Now we just have to wait for the guests. ~Caesar

Let's Trade

Time to pull out those old decorations you don't want anymore. Or maybe you just need to revamp them. That is what we did Thursday night amidst some great food (we stuffed ourselves).
Dearest Faith is getting an early head start on her Christmas gift making. All we know is that vodka and lemons are involved.

Fabulous Chicken Tortilla Soup (above)

Toppings (below)

The soup was amazing. We took a little tour through the garden to mark progress. I did some painting on a Halloween decoration that needed some help and we all went home with our arms full. On top of all that Melissa made lemon pistachio cookies that were heavenly. As a gift, we have included the recipe for Chicken Tortilla Soup to liven up your chilly autumn days.

Chicken Tortilla Soup:

1 onion, chopped (I use ½ large red onion)
3 cloves garlic, minced (or more if you like)
1 tablespoon olive oil
2 teaspoons chili powder (more like a palm full)
1 teaspoon dried oregano
1 teaspoon cayenne
2 teaspoons cumin (more like a palm full)
1 (28 ounce) can crushed tomatoes (I use two reg. cans of petite diced w/green chilies)
1 (10.5 ounce) can condensed chicken broth (feel free to add stock to taste)
1 1/4 cups water (no water needed)
1 cup whole corn kernels, cooked (or one can)
1 cup white hominy (or 2 if you like) 1 (4 ounce) can chopped green chile peppers (not needed if you use tomatoes w/ green chilies)
1 (15 ounce) can black beans, rinsed and drained (or 2 – I usually don’t rinse)
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked (or 4 – dice before cooking)
Optional Toppings (but totally a must)
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions
sour cream
cilantro

Directions:
1. In a medium stock pot, heat oil over medium heat. Sauté onion and garlic in oil until soft. Stir in chili powder, oregano – then add tomatoes, corn, hominy, green chilies, beans, cumin, cayenne and cilantro. Add the chicken and simmer. Salt and pepper to taste.

*Note from Faith: I never really measure any of this but this is a good start. Play around with it until you love it. You really can’t go wrong.