A.M. Glover

It is such a beautiful Summer day today! After some rain this week, the grass sure have grown. The best part is watching the flowers bloom :). I had to stroll in the yard and admire them, just shooting away with my camera. Our sunflowers were probably nine feet tall if not more! Don't you love beauty around you? I am always amazed at how much the Lord reminds us of His masterpieces. I just want to post a few of the pictures I took to share with you. Enjoy!

You know as I write this, I think about all the little stuff in life that we tend to overlook and not pay much attention to. There are so many experiences our lives are filled with that we cannot count them. When I sit and reflect my own life, I sometimes smile with a variety of emotions passing over me- joy, sadness, regret, excitement to name a few. Have you ever done that? Yesterday was one of those little memories that was made. My little one and I had our first blueberry picking! It was right in our pastor's garden. It was actually enjoyable apart from the terrible back pains that usually plague me. Today, I have eaten berries all day! I also made some blueberry smoothie and a blueberry vanilla cake. Tonight, I may be dreaming of blueberries! Go ahead and make small memories. Make sure that you enjoy every minute of it!

I've been wanting to make this soup for a while now but haven't got around to doing it so yesterday, I made sure that I got some fresh jalapenos and my other ingredients that I would need for it. If you like jalapeno and spicy stuff, then you may probably enjoy it. I know that I do. One of my friends gave me this recipe and a while ago and I had made it once. I do not know where she got it from so I cannot give credit to the owner. My hubby enjoyed it and that was good enough for me :). Now, this recipe is versatile in that you can add whatever you want to the basic soup such as chicken, sausages, potato, bacon. I added chicken to mine. Scroll down below for the recipe. INGREDIENTS: 1 stick butter 1 medium onion, diced finely 2 bell peppers, diced 3 (or more-depending on how spicy you like it) jalapenos (seeded and diced) 1/2 cup flour 2 cans low sodium chicken broth 1 quart heavy cream or half and half salt to taste black pepper to taste OPTIONAL (