New Year's Crab Soup....

Happy New Year!

2011 has been a year of changes. I started a new job (twice), moved across the country, and learned how to ride a bike! Looking back, I have a lot to be thankful for. So, instead of focusing on the aspects of myself that I want to change in 2012 (lose weight, exercise more, etc...), I am looking back and relishing my accomplishments from this past year. 

So now I ask you: In 2011, I am most proud of __________.

For me, I am most proud of my new ability to just relax and let go. Things are not up to me. God is in control. In 2011, I finally learned to accept that, and it has made my life that much richer.

This weekend has been amazing. GF Guy and Dickens have finally joined me in Denver, for good. We have been enjoying each other and the city, and just relaxing. Here are some pictures I took of our dog park adventure. It was 21 degrees outside, and Dickens isn't sure if he is okay with the cold! 

Yesterday, I made my dad's New Year's Crab Soup. It's not really a "recipe", per say, which made it kind of a challenge. The original recipe calls for only 4 ingredients, but I ended up "gidgetizing" it. I had leftovers for lunch today and the flavors tasted even better after sitting overnight. 

New Year's Crab Soup

(Gluten-Free, Dairy-Free)

Ingredients:

• 8 oz Crab Claw Meat
• 1 carton Fig Food Co. Condensed Split Pea Soup
• 1 carton Fig Food Co. Condensed Tomato Soup
• 1 Fig Food Co. carton full of Water
• 1 Fig Food Co. carton full of Coconut Milk
• 1 Tblsp Tomato Paste
• 1 tsp Curry Powder
• 1 tsp Cumin
• 1/4 cup Dry Sherry
• Black Pepper & Sea Salt, to taste

Directions:

1. Place all ingredients in a pot over medium-high heat. 
2. Cook stirring occasionally until heated through. Enjoy!