Lentil Minestrone Soup

Every now and then, I come across a soup recipe that reminds me of the way our grandmother cooked: simple ingredients, slow comfort, and a whole lot of heart stirred in. This one-pot Lentil Minestrone Soup fits right into our Southern recipe book. It’s the kind of soup you ladle into big bowls on a chilly evening, when you want something wholesome and made with the everyday staples you already have on hand. Nothing fancy here! It's just honest flavor, cozy warmth, and the kind of meal that makes you feel cared for from the inside out.

So grab your favorite cooking pot and get ready for week five of our January Soup Series. We're ladling up a big bowl of hearty, homestyle Lentil Minestrone Soup.

Lentil Minestrone Soup

1 medium onion, diced

2 carrots, diced

2 celery ribs, finely chopped

4 cloves garlic, minced

2 Tbsp olive oil

1 tsp Italian seasoning

1 tsp salt

1/2 tsp pepper

5 cups vegetable broth

2 cups water

28 oz can crushed tomatoes

1 cup dried lentils, sorted and rinsed

2 dried bay leaves

1 cup uncooked elbow macaroni

15 oz can cannellini beans, drained and rinsed

2 cups fresh spinach, chopped

1. Peel and dice onion and carrots. Finely chop celery. Peel garlic and mince. Set aside.
2. Heat a large pot to medium high heat with 2 Tbsp olive oil. Once oil is hot, add onion, carrots, and celery and sauté until vegetables are tender, approximately 7 minutes.
3. Add minced garlic, Italian seasoning, salt, and pepper and cook 1 additional minute, stirring constantly.
4. Add broth, water, and crushed tomatoes, then stir in dried lentils and bay leaves and bring mixture to a boil.
5. Once soup is boiling, reduce heat to a simmer, cover, and cook for 25 minutes.
6. Remove lid and increase heat to medium. Add uncooked pasta and cannellini beans and cook until pasta is tender, approximately 10 minutes. Remove bay leaves.
7. Stir in chopped fresh spinach to wilt before serving.

Notes:

Minestrone soup is a classic Italian dish that is versatile and hearty. This version adds lentils to increase the protein but still keeps with the traditional recipe. If you would like to add meat to the recipe, some good options might be: ground beef, meatballs, shredded chicken, Italian sausage, hamburger meat, or ground turkey.

Serve this soup with a crusty bread and garnish with your choice of parsley, red pepper flakes, or Parmesan cheese to add extra flavor.

And just like that, we’ve ladled up the final bowl in our five-part January Soup Series. Ending on this cozy Lentil Minestrone feels just right—simple, nourishing, and full of the kind of comfort that carries you through the season. I hope these recipes have brought a little extra warmth to your kitchen this month and maybe even inspired a few new favorites. Thanks for simmering along with us—here’s to many more pots of goodness in the months ahead.

Tuscan White Bean Soup

This Tuscan White Bean Soup is perfect for a cool day. It makes a hearty and yummy meal.  Serve with warm bread for the perfect pairing. The creaminess of this soup comes from blending part of the soup and then adding the blended content back to the remaining soup. No actual cream involved. So this one is not only delicious but also low in fat. It's loaded with veggies too, but blending it makes it easy to disguise that for the kiddos who are always turning their noses up to veggie loaded soups. And once they try it, they will be sold on it. All the veggies can be your little secret. 

As we roll into week four of our January Soup Series, we’re keeping things cozy, comforting, and family-friendly with bowls that warm you from the inside out. If you’ve been cooking along with us this month, this recipe is another delicious reminder that good soup has a way of turning ordinary days into something special.

Tuscan White Bean Soup

            3 15 oz cans cannellini beans, drained and rinsed

            1 yellow onion, finely chopped

            4 cloves garlic, minced

            2 Tbsp olive oil

            2 large carrots, peeled and chopped

            1 stalk celery, diced

            1/3 cup white wine (I use pinot grigio)

            2 cups chopped kale, finely chopped, stems removed

            3 - 4 cups vegetable broth

            1 Tbsp tomato paste

            1 tsp salt

            1/4 tsp black pepper

            1/4 tsp red pepper

            1/4 tsp Italian seasoning

            2 bay leaves

            1 tsp dried thyme

            1/2 tsp dried oregano

 

1. Sauté onion in a large pot with olive oil.
2. Once it starts to brown slightly, add garlic, celery and carrots.  Sauté an additional 10 minutes to allow veggies to soften and brown.  The browning adds to the flavor!  
3. Add white wine and sauté until most of the liquid evaporates, about 5 minutes. 
4. Add all remaining ingredients (except kale) and stir well. 
5. Bring to a boil, then cover and reduce heat to low.  Simmer for 15 minutes. 
6. Discard bay leaves.  Then transfer 2 1/2 - 3 cups of soup to a blender.  Blend until smooth.
7. Transfer back to the pot and stir well to combine. 
8. Add in the kale and let simmer for a few minutes to allow kale to wilt. 
9. Taste and adjust flavors as desired.  
10. Serve warm; add a hearty bread to make the perfect meal.  Enjoy!

We hope this Tuscan White Bean Soup finds its way into your regular winter rotation and brings a little extra comfort to your table. A pot of soup simmering on the stove has a way of filling the house with warmth and calling everyone to gather close and sit a spell. Thank you for cooking along with us during our January Soup Series, and be sure to come back next week as we wrap things up with our final soup recipe. We can’t wait to share one more bowl of hearty soup with you.

Baked Potato Soup

Some suppers just feel like home, and a pot of Baked Potato Soup simmering on the stove is one of them. There’s nothing fancy about it, just good, simple comfort food. Creamy potatoes, a little butter, a touch of milk, and all the fixin’s that make it taste like love in a bowl.

This is the kind of soup that’ll chase off the chill and bring everyone running to the kitchen. It’s hearty enough for a meal, easy enough for a weeknight, and somehow still feels special every single time. So grab your favorite ladle and cozy up. Week three of our January Soup Series is serving up pure Southern comfort with this rich, creamy Baked Potato Soup.

Baked Potato Soup

5 large Russet potatoes

1/2 cup butter

1/2 cup flour

6 cups milk

3/4 tsp salt

1/2 tsp pepper

4 green onions, chopped and divided

1 1/2 cup shredded cheddar cheese, divided

8 oz sour cream

1. Wash, prick, and bake potatoes for 1 hour at 400 degrees F, or until done.
2. Let cool completely. Cut in half lengthwise and scoop out pulp in chunks and set aside. Discard skins.
3. Melt butter in a large pot over low heat. Add flour and cook until smooth, stirring constantly. Cook and stir for additional 1 minute.
4. Gradually add milk and cook over medium heat, stirring constantly until mixture is thickened and bubbly.
5. Add potato pulp, salt, pepper, 2 green onions, and 1 cup of cheese. Cook until thoroughly heated  through and cheese is melted. If potato chunks are larger than you would like, use a potato masher to mash them to desired size now.
6. Stir in sour cream, stirring until melted.
7. Garnish with remaining green onions and shredded cheese.

Notes:

This recipe is easy to double, and makes a budget-friendly meal.

The soup will thicken as it cools.

Our family enjoys this as a vegetarian recipe, but you can garnish with bacon bits, if desired.

Whether you’re sharing this Baked Potato Soup around the family table or tucking into a bowl after a long day, we hope this recipe brings a little warmth to your week. Be sure to stop back by next week as our January Soup Series continues with another delicious recipe to keep those winter nights extra cozy.

Creamy Mushroom and Rice Soup

Winter is still in full swing, and what better way to chase away the chill than with a warm, hearty bowl of soup? Our January Soup Series continues this week with another comforting recipe that’s perfect for slow nights, cozy kitchens, and full hearts. This Creamy Mushroom and Rice Soup is one of those simple recipes that fills the kitchen with the delicious smell homemade soup and reminds us of suppers shared around Mama and Daddy’s old wooden table - can't beat that feeling!

Hearty but not heavy, it’s the kind of soup that feels like a hug after a long day. It's rich with tender mushrooms, perfectly cooked rice, and just enough creaminess to make every spoonful satisfying. Whether you serve it as a cozy weeknight dinner or as part of a weekend gathering with friends, this dish brings that old-fashioned comfort we all long for.

Ready to bring a little of that comfort to your own kitchen? You don’t need anything fancy, just a few pantry staples, a handful of mushrooms, and a little time to let everything simmer low and slow. 

Let’s get cooking! Here’s how to make our favorite Mushroom and Rice Soup, the perfect cozy companion for chilly winter evenings.

Creamy Mushroom & Rice Soup

1 Tbsp olive oil

1 lb mushrooms of your choice, sliced

1 cup celery, chopped

1 cup carrots, chopped

1 medium shallot, chopped

1/4 cup all purpose flour

salt and pepper, to taste

1/3 cup white wine

1 tsp dried thyme

4 cups vegetable broth

1 cup instant or quick-cooking rice

3/4 cup sour cream

2 Tbsp fresh parsley, chopped

1. Heat olive oil in a large pot over medium heat.
2. Add mushrooms, celery, carrots, and shallot. Cook, stirring often, until softened (about 5-7 minutes).
3. Stir in flour, salt, pepper. Cook for 2 minutes, stirring constantly.
4. Add white wine and thyme. Increase heat to medium high and cook another 2 minutes.
5. Add vegetable broth and bring to a boil. Add rice and reduce heat to a simmer. Cover and cook until rice is tender (about 5-7 minutes, checking that rice is done before proceeding to next step).
6. Stir in sour cream and parsley until incorporated.

Notes: 

Use whatever mushrooms are your favorite for this recipe or whatever ones are on sale at your grocery store when you plan to make it. I have used a mix of mushrooms in this recipe before, and I find that often makes for the best flavor.

If you want to use non-instant rice, cook 1 cup according to package directions and stir it into soup along with sour cream and parsley.

As written, the recipe serves 4, but I often double or triple this recipe and make a big batch at once.

There’s just something special about recipes like this, the kind that fill your home with warmth and remind you to slow down and savor the simple things. Whether you’re enjoying it on a quiet evening or sharing it with loved ones around the table, this Creamy Mushroom and Rice Soup is a little taste of comfort in every bite.

If you make it, we’d love to hear how it turns out! Leave us a comment, share a photo, or tag us on social media because just like a good soup, joy is always better when it’s shared.

And don’t forget to stop by next week when we’ll be sharing another soup recipe to keep you warm and cozy all month long. 

Black-Eyed Peas and Collard Green Soup

January will be here tomorrow and that just calls for a big pot simmering on the stove. After all the hustle and bustle of the holidays, The Harris Sisters love nothing more than slowing down, cozying up, and letting the comforting smell of homemade soup fill the kitchen. This year, we’re starting a little tradition of our own: sharing one favorite soup recipe each week throughout January. Think of it as our way of bringing a little warmth (and a whole lot of flavor) to these chilly winter days.

We’re kicking things off with a Southern classic that’s close to our hearts Black-Eyed Peas and Collard Greens served up as soup! Around here, black-eyed peas and collards are more than just ingredients; they’re symbols of luck, prosperity, and good health and that makes them the perfect way to start a brand-new year. This soup has all the cozy, savory goodness of the traditional New Year’s Day meal, just in a bowl that’ll warm you from the inside out.

So grab your favorite pot, pull out those soup bowls, and join us each week as we share more recipes made for gathering, sharing, and savoring. Here’s to good food, good luck, and plenty of cozy moments all month long.

Black-Eyed Peas and Collard Green Soup

1 Tbsp olive oil

1 medium onion, diced

8 cloves garlic, minced

8 cups vegetable broth

2 15 oz. cans black-eyed peas, rinsed and drained

2 15 oz. cans navy beans, rinsed and drained

2 15 oz. cans unseasoned collard greens, undrained

1/4 tsp black pepper

1 tsp Lawry's seasoned salt

1 tsp Cajun seasoning

1/2 tsp red pepper flakes

1/8 tsp cayenne pepper

1/2 tsp Liquid Smoke

1 Tbsp hot sauce

8 oz. dry ditalini pasta

1. Add olive oil, celery, carrots, and onions to a stockpot on the stove over medium-low heat and cook until the vegetables are soft and fragrant. Add the garlic, cook, and stir one more minute.
2. Add broth, tomatoes, beans, collard greens, and spices and stir together.
3. Bring mixture to a boil, then cover and reduce heat to low. Let simmer, covered for an hour to allow flavors to develop and mingle. 
4. Cook ditalini pasta according to package directions and add cooked pasta to soup the last 15 minutes of cooking.

Notes:

Can substitute 1 cup of rice instead of pasta. Cook according to package directions and add in final step.

If you would like to add meat to this recipe, you can add 1 pound of andouille sausage, sliced and cut into pieces. Cook with vegetables in step 1 until sausage has browned before proceeding to step 2.

If you have young kiddos, this is a fun soup to serve around Halloween and call it Swamp Soup!

So whether you’re hoping for a little extra luck in the new year or just craving something hearty to warm you up, this soup’s got you covered. It’s the kind of recipe that feels like home with its simple ingredients, slow-simmered flavor, and plenty of love in every spoonful. So grab your apron, turn up some good music, and let’s get cooking. There’s a bowl of comfort waiting at the end of this pot!

And don’t forget to tune in next week because we’ll be sharing another soup to keep you cozy all month long. Trust us, you won’t want to miss it!

How to Make a Winter Wreath That Will Last Until Spring

After you've taken down all of your Christmas decorations, are you sometimes stumped with what to do with your front door? If you don't want to decorate specifically for Valentine's Day, you can make this seasonal wreath that you can keep up from winter through spring!

Winter Wreath Supplies

• Pine wreath form
• Glittered long-needle pine garland
• Lambs Ear, Dusty Miller, or other flocked light green foliage garland 
• Glittered pine cones
• Hot glue gun and glue sticks

Directions

1. Cut apart the garlands into individual picks and organize picks into similar groups, removing distinct pieces from picks, such as pine cones, glittered branches, and berries (these will be added to the wreath separately).
   
   
   
   
   
2. Fluff up your wreath form and reposition any branches.
3. Choose one type of wreath pick and "dry fit" them evenly around the wreath and make sure that you're happy with their placement. For example, I chose to start with the flocked pieces first.
   
   
   
   
   
4. Hot glue those pieces into the wreath.
5. Choose the next type of wreath pick and "dry fit" them evenly around the wreath before hot gluing into place. For example, I moved on to the glittered long pine needle picks next.
   
   
   
   
   
6. Continue dry fitting each type of pick and hot gluing in batches until you've used all of the pick types, making sure that you've evenly distributed each type of pick before hot gluing them.

Notes:

I actually started with a pre-made wreath from Michaels that already had a few unglittered pine cones on it and a few different types of greenery attached to a grapevine base. I had planned to start with a pine wreath form because they give you a little more substance to hot glue your items to.

When I went to purchase my materials for the wreath, the only plain pine wreath forms they had left were either extraordinarily large (about 3 feet across) or super-small (about 6 inches across). This particular wreath was actually a pre-decorated Christmas wreath that was on clearance, and I was happy to use it as a starting point for this project. But I wanted to add a little extra oomph to create an extra voluminous wreath. 

Make sure to shop after-Christmas sales for simple wintery floral picks, wreaths, and garlands. I was able to get all the supplies for this wreath for 70% off because they were technically classified as Christmas items and were on clearance before the store brought in all the Valentine's Day merchandise.

I opted not to use the red berries that were included with the flocked garland on this wreath. But they would also look appropriate on a winter wreath too!

I'm really happy with how the finished product turned out. Here are a few close ups so you can see the details better:

Glittery long pine needles and lambs ear:

Glittery branches:

Pine cone clusters:

And one more look at the finished wreath:

There you go! If you've got about 20 minutes, you can create a whole new seasonal winter wreath for your front door this year!

DIY Wreath Tutorials for Other Seasons and Holidays:

• Valentine's Day/Winter Wreath
• Hot Air Balloon Spring Wreath
• Peeps Easter Wreath
• Halloween Candy Wreath
• Witch's Broom Front Door Hanger
• Christmas Wreath
• Vintage Christmas Wreaths (trio)
• Vintage Shiny Brite Wreath

Vegan Collard Greens

I wanted to share with you a new recipe for our family's traditional collard greens for our New Year's meal. It's a vegan recipe that's perfect for our family, which includes two vegetarians.

This recipe is perfect for if you have to consider a variety of dietary needs at your New Year's table. You can serve the traditional meat of ham separately for any meat eaters in your group.

We pair this Southern-style recipe with Vegan Hoppin' John and Sweet Honey Cornbread to start the new year off right!

Vegan Collard Greens

2 bunches fresh collard greens
olive oil
1 small yellow onion, diced
4 cloves garlic, minced
4 cups vegetable broth 
1 teaspoon salt
1/8 - 1/4 teaspoon Liquid Smoke flavoring
1/2 teaspoon red pepper flakes
black pepper (to taste)
balsamic vinegar (for serving, if desired)
hot sauce (for serving, if desired)

1. Remove bottom stalks of the collard green leaves and chop or tear into small pieces. 
2. Fill your sink or a large container with cold water, add chopped collard greens, and soak for at least 10 minutes. (Some people prefer to soak greens overnight.)
3. Remove the collard greens from the sink, place them in a colander, give them a good rinse, and drain. Complete this step in batches, if needed.
4. Coat the bottom of a large pot with olive oil.
5. Sauté onions over medium-low heat until they begin to brown and then add in garlic.
6. Cook until onions and garlic are fragrant, for another 2-3 minutes.
7. Add in vegetable broth.
8. Season broth with salt, Liquid Smoke, red pepper flakes, and black pepper (if desired).
9. Taste and adjust the seasonings if needed. 
10. Bring broth to a boil, then reduce to simmer.
11. Add in the greens, cover, and cook until greens are completely tender, about 1 - 1 1/2 hours.
12. Check at the 30-minute mark to make sure there is still enough broth in the pot. Add more vegetable broth if needed.
13. Serve with hot sauce or balsamic vinegar, if desired.

Notes:

Make sure you like the taste of the broth when you taste it at step 9, because this is how your greens will taste. Adjust seasonings at this step, if necessary. 

Remember that the heat from the red pepper flakes will increase as the greens cook and you can always add more heat by serving the collard greens with additional hot sauce.

Traditions & Superstitions: 

A long-held tradition in the South, collard greens are often served for New Year’s Day.  According to superstition, if you eat collard greens on New Year’s Day, then you will have financial success for the coming year.

• collard greens represent green backs (dollars), or cash 
• black-eyed peas represent coins (this is traditionally served with alongside collard greens on New Year's Day)
• cornbread represents gold (this is traditionally served with alongside collard greens on New Year's Day)

Vegan Hoppin' John (Black-Eyed Peas and Rice)

I wanted to share with you a new recipe for our family's traditional black-eyed peas New Year's meal. It's a vegan recipe that's similar to Hoppin' John, and it was perfect for our family, which includes two vegetarians.

Rather than cooking the rice in the same pot with the black-eyed peas, we served the black-eyed peas over a bed of white rice. But, considering Hoppin' John is a recipe that originated in the Carolinas (just like The Harris Sisters!), Carolina Gold rice would be a great addition to this recipe too.

Vegan Hoppin' John (Black-Eyed Peas and Rice)

16 oz. bag dry black-eyed peas, sorted and rinsed
2 Tablespoons olive oil
1 large onion, chopped
1 red bell pepper, chopped
1 rib celery, chopped
4 cloves garlic, minced
15 oz. can diced tomatoes
1 Tablespoon hot sauce
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 teaspoon salt 
1/2 teaspoon Liquid Smoke flavoring
cooked rice to serve

1. Wash the sorted dry beans. Place them into a pot and cover with at least 2 inches of water. Let them soak 8 hours or overnight. Drain and set aside.
2. Add olive oil and onion to a large pot and sauté until it begins to brown. Add the bell pepper, celery, and garlic and cook for another 2 minutes. 
3. Then add all ingredients except salt, Liquid Smoke, and cooked rice to the pot, along with enough additional water to cover the beans by one inch. 
4. Bring beans to a boil, then reduce to simmer, cover, and cook until beans are completely tender, about 1 1/2-2 hours, adding more water as needed. (Note: water should cook down into a thick sauce, but make sure that beans have enough water to cook in at all times.)
5. When they’re tender, add the Liquid Smoke and salt, cook for 15 more minutes.
6. Serve over cooked rice with a side of collard greens and cornbread to complete your vegetarian New Year's meal!

Notes:

If you prefer a spicier dish, you can either increase the amount of hot sauce and cayenne pepper in the recipe or serve with additional hot sauce.

If you prefer green bell peppers to red bell peppers, you can substitute them in this recipe.

If you want to avoid the "rush" of buying black-eyed peas right before the end of the year, put them on your grocery list for the same week you're buying ingredients to make Christmas goodies. While you're buying ingredients to make Christmas cookies, candies, fudge, etc., swing by the dried beans aisle and pick up a bag of black-eyed peas for your pantry. That way, you'll already have them for when you need them, and you won't have to hunt for them when supplies will be low a few weeks later.

Traditions & Superstitions: 

Hoppin' John is a Lowcountry dish that is served for New Year’s Day.  According to superstition, if you eat Hoppin' John on New Year’s Day, then you will have good luck for the coming year.

• black-eyed peas represent coins
• tomatoes represent health
• cornbread represents gold (this is traditionally served with alongside black-eyed peas on New Year's Day)
• collard greens represent green backs (dollars), or cash (this is traditionally served with alongside black-eyed peas on New Year's Day)
• Sometimes, the cook slips a coin into the dish before serving, or serves each dish with a coin underneath.

On the day after New Year's Day, leftover Hoppin' John is called Skippin' Jenny, bringing a hope for an even better chance of prosperity in the New Year.

A Letter From Santa

Last year, when my in-laws moved closer to our part of the world, they went through a lot of their belongings, as we tend to do when we are preparing for a big move, and my mother-in-law came across a wonderful letter that she received from Santa when she was a little girl.  She passed it along to me because she thought I would appreciate it.  And boy was she right!!

It was still tucked away inside it's original envelope, dated December 21, 1953, complete with the Santa Claus, IN postmark.  Her mother saved it for her for many years, and then she kept it for many years herself.  Now, I share it with you because it's too special not to. 

Here's a look at the special letter inside. Just look at the letterhead.  I love it!!

And here's the full letter.  (You can click on the image to view a larger photo.) 

Signed by Santa himself.  

The letter reads: 

Hello there- 

Just the other day, I got the nicest letter from you, and because it was so nice, I'm answering it myself.  My helpers are just finishing up the biggest and best bagful of surprises ever. 

It's a pretty big job making sure that everybody gets their share, but Mrs. Claus and I can do it because we've spent hundreds of years learning what boys and girls like to find underneath their trees Christmas morning. 

Remember, if you don't find every single thing on your list, it's just because some of it went to your friend down the street or in the next town or maybe even across the ocean. 

I'll be around Christmas Eve.  'Til then, here's a very Merry Christmas from -

Santa Claus

Oh how sweet and special and magical.  And oh to find a letter like this from Santa himself.  What a wonderful surprise that must have been.  

Creative parents have come up with all sorts of ways to do similar things over the years.  But I will close by sharing a little tip with you.  There is only one place in whole entire world that bears the Santa Claus postmark.  Santa Claus is in fact a real little town in Indiana.  (We have been there and seen it first hand.)  And there is a sure-fired way to receive a letter similar to this one with that special postmark on it.  

Just send your letter to Santa to: 

SANTA CLAUS

P.O. BOX 1

SANTA CLAUS, IN 47579

As long as your letter to Santa has been received by December 21, 2017, and a legible return address is included in the letter, the child will receive a reply.  And it's FREE!!

Merry Christmas, my friends!

How to Get the Cozy Hygge Feeling at Home

As the days get shorter and the temperatures drop, now is the perfect time to start thinking about how to relax and be cozy at home. 

You may have heard of the Danish idea of hygge (pronounced hoo-ga) that embodies a feeling of contentment, coziness, enjoying the little things in life, and viewing those little things as special.

Source

So autumn and winter are the perfect time to shed the stress and busyness of the season in favor of practicing self-care that will help you enjoy all the little things that happen every day.

You might be thinking, "Why now? My calendar is filling up quickly (or is already full) with holiday commitments! Now is not the time to try to fit these things in too!"

But NOW is the perfect time!

First off, take a look at your calendar. Do you really NEED to do everything you've scheduled? Do you have anything that is penciled in as just a "want to do" but not a "need to do"? Maybe that might be something you'd be willing to forgo in favor of a day of relaxing. 

If not, don't worry about trying to accomplish all of the things on this list. These are just a few ideas to get you started. Some don't take a lot of time to do, but the ones that take more time are certainly not intended to cause more stress. Work them into your schedule as time allows.

20 Ways to Fill Your Home with the Feeling of Hygge

1. Bring out warm blankets to layer on your bed.

2. Turn off your phone before going to sleep on the weekend. Sleep late.

3. Eat breakfast in bed.

4. Spend an entire day in your cozy pajamas and fluffy slippers.

5. Make comfort foods like chili, soup, or homemade bread.

6. Light candles.

7. If you knit or crochet, settle into a cozy nook and make an afghan. 

8. Enjoy a fire in the fireplace or a bonfire outside.

9. Bundle up for a hike in the woods. Take pictures of nature along the way.

10. Listen to music on a record player. Sing along to your favorite songs.

11. Open the curtains to let the sunshine in.

12. Plan your spring garden.

13. Enjoy your morning coffee or tea by the light of your Christmas tree.

14. Make time to read a new book or re-read an old favorite.

15. Enjoy a family movie night with popcorn.

16. Bake cookies and share them with neighbors and friends.

17. Start a gratitude journal and write down three good things that happened each day. 

Source

18. Relax in a bubble bath.

19. Take advantage of the shorter days and watch the sunset.

20. Have an old-fashioned family board game night.

Most of all, enjoy your cozy time at home!

In the Midst of Winter, I Found There Was Within Me an Invincible Summer

Today's quote is perfectly appropriate for the harsh Winter that many parts of the country have been experiencing. This past week, all three Harris Sisters have been hit with some form of inclement weather in the form of snow or ice, so we thought we'd pass along this thought:

In the midst of winter, I found there was within me an invincible summer.

Source

We regularly post Words of Wisdom to our Facebook Page. If you're not a follower, you can find us here https://www.facebook.com/theharrissisters. Give us a Like for your daily dose of Harris Sisters Wisdom and Inspiration.

You can also find our Friday posts and many others on my Words to Live By Pinterest board so make sure to pop over there and start following for all the latest updates.

Holiday Wassail

'Tis the season for all things spicy and warm.  We Harris Sisters have introduced you to a Crockpot Wassail once before.  Now, we bring you yet another version to try.  This one can be made on the stovetop or in the slow cooker- whichever you prefer, or have time for.

I made this wassail for the Thanksgiving weekend this year, and the whole family really enjoyed it, including my somewhat reluctant husband.   So, I'm thinking of adding it to the Christmas rotation as well because it just screams of the holidays to me.

Holiday Wassail

1 gallon apple cider

4 cups orange juice

4 earl grey tea bags

6 cinnamon sticks

1 tsp whole cloves

1 Tbsp juniper berries

2 inch piece of fresh ginger (cut into slices)

1 apple (sliced)

1 orange (sliced into rounds)

Brandy (to serve)

1. Place all ingredients, except the brandy, in a dutch oven and bring to a simmer. Then let steep for 10-15 minutes.  Alternatively, place all ingredients in a slow cooker and cook on high for an hour and a half.   Remove tea bags.
2. To serve spiked, pour two ounces of brandy into a glass and top with hot cider.  Otherwise, serve as is.  It's delicious either way!

Note:

This makes a large batch of wassail, but this recipe can easily be cut down if you need less.  It also keeps well in the refrigerator.  Just strain to remove all fruit, tea bags, and spices.  Then reheat by the cupful in the microwave.

Easy Birdfeeder Craft

The boys and I worked on this craft during one of the MANY winter weather events that we've had this winter. And considering that the European models are predicting that we have (if you can believe it) EVEN MORE SNOW coming our way next week, I thought I would share. (And, no, the irony of me writing this post on the third day of Spring is not lost on me.)

While this craft is also perfectly suited to Spring and Summer time, I found it to be particularly effective at keeping the boys busy when they've been stuck in the house for one too many snow days. And, of course, there's always the added bonus of making sure that your bird friends are well fed even when their little houses are snowed in too:

Birdfeeder Craft Supplies:

Ring shaped cereal (Froot Loops, Apple Jacks, Cheerios, etc.)

Waxed dental floss

1. Cut a length of dental floss that is not longer than your child's patience.
2. String one piece of cereal onto the floss and tie it securely.
3. Have the child string the cereal onto the remaining length of floss.
4. Tie the last piece of cereal securely.
5. Hang the cereal string from the tree branches for birds to enjoy!

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How to Remove Ice from Steps and Walkways Without Using Salt

With a ton of snow (and maybe ice) headed our way, THIS is a tip that we can surely use. 

I haven't tried it, but considering we don't have any ice melter in the house, and we DO have these ingredients, I'm going to give it a try. Certainly worth passing along:

Mix together:

1 tsp Dawn dishwashing liquid

1 Tbsp rubbing alcohol

1/2 gallon hot/warm water

First remove whatever snow and ice that you can, and then pour the mixture on it. 

It supposedly works like this: The dishwashing liquid helps prevent the ice from re-freezing, and the alcohol makes the ice melt faster.

Again, I have not tried this and I will be trying it during this snow event. I will report back if it, in fact, works. So, if for any reason it does not work, don't shoot the messenger. :-) As with anything, you never know until you try it.

Good luck and stay safe. And if you haven't seen our snow cream recipe, that might also be something to try out if you're going to get snow.

***************************UPDATE TO ORIGINAL POST***************************

I promised that I would give this a try and let everyone know how it worked out. Well, first let me say that over the course of three days, North Carolina was walloped with a winter storm of epic proportions. It has already been documented on Wikipedia, if that tells you how significant this weather event has been in this area. So, it should come as no surprise that not everyone was exactly prepared (including yours truly), and we've turned to scouring the Interwebs for methods of de-icing steps and walkways.

My findings regarding this particular method follow. Here's the "before" shot of my front steps. I left these photos completely untouched:

As per the instructions, I shoveled off as much snow as I could and found that there was a good bit of ice on the bottom layer. I mixed up double the recipe using tap water that was as hot as I could get it and poured it on the icy layer that was left. That layer immediately turned to slush (no doubt because of the hot water that I used). I swept major bits of slush off the steps, and this is what they looked like later that same day and since.

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Happiness Is . . . A Snow Day

We did it! We FINALLY got some snow - a mere 1 1/2 inches, mind - but when you haven't seen a good snow in years, that will certainly suffice!

The boys have been making good use of it. They've been knocking things off of our 100 Things to Do This Winter List, focusing mainly on #20 (snowball fights).

And there are some other kids that I think seem to enjoy the snow too. Check out these snow-themed Peanuts finds:

Isn't this how every kid feels when they build a snow fort:

And isn't this how every adult feels when it snows:

Maybe if you got a tad bit more snow than we did, you'll be able to attempt this (the neighbors would be so jealous!):

And I'm leaving you with this free 8 X 10 printable of Lucy's thoughts on snow. (Download it from Mrs. Greene.) For what it's worth, I think Lucy is on the right track - everybody knows you can't make snow cream with the first snow of the year . . . although since some of us have been waiting for a few years for a good snow, we might be willing to look at that as a mere "guideline" and dive in. :-)