Bring on the Rain

The forecast for the rest of the week is a large amount of precipitation with temperatures hanging out in the 50s.  I am so glad. On Sunday, dressed appropriately for fall, I was sweating.  It reminded me far too much of how we had to deal with the heat of Texas lo those two years and although we used the warm air to walk the zoo, we noted how awful the cat complex stank due to the increased temperature.  Gideon loved seeing the monkeys

 

and the lions

But the real highlight of any day is hanging out with dad, preferably while football is on tv and with some kind of electronic device to play with. 

 

The parents enjoyed people watching (including a man on a hover round whose feet were only covered with socks, proving that shoes are not required for zoo outings, provided you are scooting about on a cart) and an odd dear-like animal that had apparently been holding it since 2001 as his bladder finally gave out and he went to the bathroom for a truly amazing length of time.

It was good to go say goodbye to the outdoor exhibits for the season and pay our respects to the carousel and train.  Time now to zip up our coats, break out the cocoa and enjoy a few more ladles of soup.

Here’s Jud Favorite:
Chicken Tortilla Soup
From: Pampered Chef

4 corn tortillas
½ cup onion, chopped
3 boneless, skinless chicken breasts
1 pressed garlic clove
¼ tsp chili powder
¼ tsp ground cumin
1 ½ – 2 cans chicken broth
1 can medium or spicy Rotel, undrained
2-3 cans of petite diced tomatoes
1 can chopped green chilies
4 tsp fresh chopped cilantro
1 cup shredded cheddar cheese

Preheat over to 400. Cut tortillas into ½ inch strips. Bake 7-8 minutes, until crisp. Or skip this step completely and just use the tortillas for dipping.

Cut chicken into edible sized portions. Cook on stove top for 3 minutes, then add onion, garlic, chili powder and cumin. Cook, stirring continuously for 2-3 minutes. Stir in broth (start with 1 can and see if you need more), tomatoes and chilies. Bring to a boil. Reduce heat and simmer 10 minutes. Serve, topping with tortilla strips, cheese and cilantro.

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    • Summer
    • October 21st, 2008

    Kim! Thanks so much for commenting on my little candy confession- I am so excited to be reunited with your blog! I love your pictures and (as always) am fascinated by your commentaries. (This wordpress stuff looks NICE) So happy that I have something new to read everyday, and something with a little dose of the Mackrill fam. YAY! I will be visiting faithfully.

    • Summer
    • October 21st, 2008

    p.s. thanks for the recipe- can’t wait to try it. grant is a big fan of mexican food 🙂

    • jenn
    • October 21st, 2008

    please… do NOT rub this in! =) we had a high of 85 yesterday! talk about sweating. =) i’m over here trying to wear my KUH-YUTE (extra cute) boots, because they are technically well over due!!!! =) supposedly, we are going to dip into lower 70s in a couple of days. i hope it materializes… i need to experience the fall!!! =) as always, happy to see your posts. love y’all!!! (p.s. you know i fought my entire life to keep from the okie accent. “y’all” is only used here to remind you of life in texas!)

    • Jud
    • October 21st, 2008

    Dont eat the ladles of soup yet! Save some for this guy.

    • Ronke
    • October 21st, 2008

    This sounds delish! I’ve decided I’m making soup this weekend, I will cut it with tons of broth so I have food for 38 days….GO SOUP!!!

    • Teresa
    • October 22nd, 2008

    Looks YUMMY! We will be trying this one!

    • Rebecca
    • October 22nd, 2008

    Actually, it looks disgusting. Please don’t ever serve it to me.

    Not really, I think it looks good too but I just don’t want you to get a big head.

    • kmackrill1
    • October 22nd, 2008

    Too bad, Rebecca. I was going to invite you to dinner, but….

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