Merry Christmas to everyone!
I'd like to give special thanks to all those that have purchased from me for gifts this year. December has been phenomenal!!! I never anticipated the number of orders I've received this month. I am truly surprised and I need to give a HUGE thanks to Etsy and my customers! You guys RULE!
For the new year, I plan on forming an LLC and continuing and gearing up what I started this year. Once the company name is "official" and registered I will update everyone. Since I just had more business cards made (doh!), it will be "Aquarian Mind (Something Something), LLC"....we still have to figure out the something something. It needs to encompass all that I do and sell: vintage, kids jewelry, adults jewelry, misc stuff on Ebay... We're still thinking on it.
For tonight though, I plan on being with my wonderful family. And probably watching a few hours of the yule log fire on TV. It will be a welcome and much needed break from packing orders, making jewelry and other general craziness :)
My thoughts, recovery, Filofax addiction and jewelry projects!
December 24, 2012
December 4, 2012
Quite Possibly the Best Soup EVER
Here is the recipe for my favorite soup! My husband and I both love Mexican and Tex-Mex food, so this one really hits the spot! Love Food.com!
We do change the recipe just slightly and a suggestion: Add one can black beans and approx 1 1/2 cups corn. Stir VERY frequently after cheese is added - sticks to bottom of the pot OR BETTER YET, just add the cheese to your bowl when ready to eat.
Chicken Tortilla Soup II
By Eddie Shipman
Added November 17, 1999 | Recipe #4627
Read more at: http://www.food.com/recipe/chicken-tortilla-soup-ii-4627?oc=linkback
Ingredients:
Servings:8
Units: US | Metric
1 cup carrot, diced
1 cup celery
1 cup onion, diced
1/2 teaspoon garlic powder or 1 fresh diced garlic clove
1/8 teaspoon salt
1/4 teaspoon pepper
2 tablespoons corn oil
4 (15 ounce) cans chicken broth
1 (15 ounce) can tomatoes, diced (optional)
1 (10 ounce) can Rotel tomatoes & chilies, diced
1 (1 1/4-1 1/2 ounce) packet taco seasoning, I use McCormicks
1 (10 count) package corn tortillas (broken or cut into small pieces)
12 ounces chicken meat, poached, diced
1 cup milk
12 ounces monterey jack cheese or 12 ounces Mexican blend cheese, shredded
corn tortilla chips, broken into small pieces
Directions:
1 Saute carrots, onions, celery in corn oil, garlic, salt and pepper until tender.
2 Add chicken broth and bring to boil.
3 Add tomatoes, Rotel, taco seasoning, and chicken.
4 Cut Tortillas into small pieces and add to broth mixture.
5 Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking.
6 Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes.
7 Add milk and simmer for additional 10 minutes.
8 If thicker soup is desired, add more diced tortillas and let incorporate into soup.
9 Garnish with shredded cheese and broken tortilla chips.
We do change the recipe just slightly and a suggestion: Add one can black beans and approx 1 1/2 cups corn. Stir VERY frequently after cheese is added - sticks to bottom of the pot OR BETTER YET, just add the cheese to your bowl when ready to eat.
Chicken Tortilla Soup II
By Eddie Shipman
Added November 17, 1999 | Recipe #4627
Read more at: http://www.food.com/recipe/chicken-tortilla-soup-ii-4627?oc=linkback
Ingredients:
Servings:8
Units: US | Metric
1 cup carrot, diced
1 cup celery
1 cup onion, diced
1/2 teaspoon garlic powder or 1 fresh diced garlic clove
1/8 teaspoon salt
1/4 teaspoon pepper
2 tablespoons corn oil
4 (15 ounce) cans chicken broth
1 (15 ounce) can tomatoes, diced (optional)
1 (10 ounce) can Rotel tomatoes & chilies, diced
1 (1 1/4-1 1/2 ounce) packet taco seasoning, I use McCormicks
1 (10 count) package corn tortillas (broken or cut into small pieces)
12 ounces chicken meat, poached, diced
1 cup milk
12 ounces monterey jack cheese or 12 ounces Mexican blend cheese, shredded
corn tortilla chips, broken into small pieces
Directions:
1 Saute carrots, onions, celery in corn oil, garlic, salt and pepper until tender.
2 Add chicken broth and bring to boil.
3 Add tomatoes, Rotel, taco seasoning, and chicken.
4 Cut Tortillas into small pieces and add to broth mixture.
5 Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking.
6 Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes.
7 Add milk and simmer for additional 10 minutes.
8 If thicker soup is desired, add more diced tortillas and let incorporate into soup.
9 Garnish with shredded cheese and broken tortilla chips.
Now Shipping to Canada & Australia!
I hope to add more countries in the future, but as of right now, I've added Canada and Australia as ship to destinations. The thought of customs forms is far scarier than they actually are! Unless I have major problems with damage or loss, I hope to be able to ship just about anywhere in the coming months.
Success...Black Friday-Style
I'd like to thank everyone who helped make November a record sales month for me....which isn't hard since it's my first November ;) Haha, ya gotta start somewhere, am I right?
But seriously, I was pleasantly surprised by the number of orders the week of Thanksgiving. It is a great feeling. I'm out of everything, but it was well worth it! I'm hoping Christmas will keep my orders consistent in December. So far, so good! All that work I've put in the last 6 months is starting to pay off.
But seriously, I was pleasantly surprised by the number of orders the week of Thanksgiving. It is a great feeling. I'm out of everything, but it was well worth it! I'm hoping Christmas will keep my orders consistent in December. So far, so good! All that work I've put in the last 6 months is starting to pay off.
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