Nic is Home!!

Nic arrived yesterday from Phoenix to help pour concrete before the weather turns--as far as he is concerned, it has turned. "MOM IT'S FREEZING HERE!!!" He was right, when we came out of the airport, it actually was 32 degrees-so I'll give him that. But today is as they promised, a balmy 52 degrees, with a warm gale force wind out of the south. Today is sunny and great, but tomorrow is supposed to actually bring snow. He won't hang around long, but in the time he is here he had some requests before he left for work with his dad this morning.
There was a request for a peach pie, and Orange rolls and as you can tell by the picture, there will be a bonus or two in there. But I figured while I was at it I would make a pot of Quick Minestrone for the freezer, and a pumpkin pie with the left over pie dough. I put the ingredients in the bread machine before I started anything, so just about the time the rolls came out of the oven, the loaf of French Bread came out of the bread machine too.
My apron has LOTS of flour and "stuff" on the front, it is getting properly broken in, and I love that. Since Roger and I were alone for Thanksgiving, it is great to have an excuse to produce all this. This is what having people around and family here means-cooking, and food, and fun, and laughing.......... Am including the minestrone recipe. It can be made ahead, and freezes well too. Once you've made it once, you will love the fact it is delicious and easy.


Quick Minestrone
4 slices of bacon, cut up
1 large onion, chopped
1 small box mushrooms, sliced
1 lg. can(49 1/2 oz.) chicken broth
1 (1 lb. can) diced tomatoes (the Italian style are great for this)
1 tsp. EACH salt and dried basil leaves
1/4 tsp. EACH dried thyme leaves, and white pepper
4 oz. spaghetti, or mermicelli
1/2 oz. snow peas
1/4 chopped parsley
Grated Parmasan Cheese

1) in a 5 qt. kettle or dutch oven, cook bacon over medium heat until it begins to brown; mix in onion,mushrooms, garlic and carrots. Cook, stirring until onion is soft.
2) Add broth, tomatoes with liqued, salt, basil, thyme, and pepper. Bring to boiling. Cover, reduce heat, and simmer 15 min.
3) Brind to boiling, add pasta. Bring to a low boil, and cook uncovered, stirring occasionally, until nearly tender, about 10 min. Add peas, and parsley, and boil for 2 min.
4) Taste, add salt, if needed. Serve soup with cheese, to add taste.
This yields 8 servings.