Octizzard

Josh was listening to a news guy who called our snow storm Octizzard (October Blizzard).  Kind of cheesy but very fitting.

 Monday or Tuesday "they" were predicting 10-20 inches of snow for us from Wednesday through Thursday.  It is 8:50 p.m. on Wednesday and we have 14 inches.  It is not supposed to stop snowing until Thursday evening.

This morning I left for work around 7:30 a.m. and didn't get to work until 9.  The drive sucked.  I reached a maximum speed of 30 mph on the freeway where I normally cruise along at 70.  Then, I was nearly rear-ended by a Beer Truck (semi) on the off-ramp! Luckily he had room to break off and go into the other lane, otherwise the Silver Bullet would've been busted.

After work, the drive wasn't bad so I made it home in 1/2 an hour.  Ethan and I took a nice nap and after? SLEDDING! We went to the open space behind our neighbor's house and had a blast on the sleds!

For a time before Ethan and I came out, there was only one working sled.  We brought ours and it was ok.  Then, Amanda put some Turtle Wax on another sled that wasn't working so well earlier.  And boy did we cook on that one!

I gave Dillon's snowboard a couple of tries.  Lauren told me I was brave.  Josh just kept telling me how I was going to bust my @$$.  I wiped out but had fun doing it.  Josh got out his snowboard out, as Amanda says, likely the only snowboarding any of us will be able to afford this year!

Josh was good enough to put some Santa Fe Cheese Soup in the crock pot while we were sleeping so when we came in it was ready to eat.  The Boot family and Ken came over and we ate the heck out of that soup.  T-A-S-T-Y! A little Polar Express and some warming up later, it's time for bed (for Ethan).

Here's hoping I won't have to work tomorrow.

As per Nichole's request, here is the recipe.

Santa Fe Cheese Soup from 101 Things To Do With A Slow Cooker by Janet Eyring and Stephanie Ashcraft


1 lb.                          Velveeta cheese, cubed
1 lb.                          ground beef, browned and drained
1 can (15 1/4 oz)      whole kernel corn, with liquid
1 can (15 oz)            kidney beans, with liquid
1 can (14 1/2 oz)      diced tomatoes with green chilies, with liquid
1 can (14 1/2 oz)      stewed tomatoes, diced, with liquid
1 envelope                taco seasoning mix

Combine all ingredients in greased 4 1/2 to 6 quart slow cooker.  Cover and cook on high heat 3 hours or on low heat 4-5 hours.  Makes 6-8 servings.  Serve with corn chips.  (We served with corn chips and a great crusty bread)

Enjoy!