You really MUST try this

Sunday was a great day!!

It had the potential of going in the other direction because it started out with the power still being out at the church.  The tornadoes on Thursday night caused this tree to fall on the power lines to our church.

There are still lots of people without power in LR, so they didn't get to us before Sunday.  But the morning could not have gone better!

I set up the K-5th grades outside on the patio and once they were all there, we took them up to the basketball courts for their lesson.  The day was beautiful and they loved being outside!

All the baby's/toddler's rooms had windows, so they did fine!

And the service was one of the best ever...even without a sound system or lights!!

So wonderful when God shows up like that!

Tonight, I tried a new soup
(only one more week of lent..I am ready!)

I think it was the BEST one I have tried so far. I don't have a picture unfortunately, but here is the recipe....it really is good and EASY!!

Hungarian Hot Sausage and Lentil Soup

• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 1 1/2 pounds bulk hot Italian sausage
• 3 cloves garlic, chopped
• 1 medium onion, chopped
• 2 portobello mushrooms, gills scraped out, chopped
• 1 cup pre-shredded carrots, available in sacks in produce department of the market
• 1 cup lentils
• 1 large starchy potato, peeled and chopped
• Salt and pepper
• 1 bay leaf, fresh or dried
• 2 teaspoons smoked paprika (or substitute a mix of 2 teaspoons cumin, 1 teaspoon sweet paprika and 2 pinches cayenne pepper)
• 3 sprigs fresh rosemary, in tact on stems
• 1 (14-ounce) can fire roasted chopped tomatoes, such as Muir Glenn or, regular diced tomatoes
• 6 cups chicken stock
• 4 cups kale or chard, a small bunch, veins removed and chopped
• Crusty pumpernickel bread, to pass at table
• Butter, for bread

Directions

Heat a medium soup pot over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, then add sausage to pot and brown and crumble it, then add garlic, onions and mushrooms. Cook a few minutes, then add carrots, lentils, potato, salt and pepper, bay leaf, paprika or substitute mixture and rosemary (leaves will fall from stems as stoup cooks). Add tomatoes and broth and cover pot then raise heat to high and bring to a boil. Uncover pot and place heat back a bit but keep stoup at a good rolling boil. Cook 15 minutes until lentils and potatoes are tender. Wilt in greens in small bunches, remove rosemary stems and turn off heat. Let stand 5 minutes. Serve in shallow bowls with bread and butter to mop up stoup. Reheat leftovers thinning it with broth or water.

Enjoy!!