Sick with something...food poisoning? stomach bug? not sure. Just wanted to check in and say hey.
I didn't make it to Trunk or Treat because of a sinus headache. But if you want to see some cute photos of what I missed, go here.
The concert Sunday night was gorgeous. Titled Remembrance, it featured the Musical Feast (community chorus sponsored by our church) and the Annunciation Chamber Singers that Ken sings alto with. They did several gorgeous pieces, including three Stanford Motets that nearly made Ken weep with delight, and a lovely piece that was composed in honor of Pat Masters and Gina Holland, two wives of our clergy who have joined the Church Triumphant in the past year. They finished with the Fauré Requiem, with 16-piece orchestra.
Sally Neel, the conductor of the Feast and also our fabulous parish organist, asked that we not applaud between numbers in the first half of the show...that we take the time to be reflective and remember those who had gone before us. I found that extremely restful and that it really added to my enjoyment of the performance.
It was quite well attended, I thought. Afterward we had a reception. Been po'ly ever since but so glad that all went well.
I realized after posting the last recipe for pumpkin soup that, even though that's the one I usually make...it is not low in Points! So here is the one I am really going to try (as soon as I can stand to think of eating...)
Low Fat Pumpkin Soup
1 tablespoon margarine
1 cup chopped onion
1/2 cup sliced celery
1/4 teaspoon salt
1/2 teaspoon white pepper
3 cups no added salt chicken broth
16 ounces can solid pack pumpkin
1 cup evaporated skim milk
2 scallions finely chopped
In 2 qt. saucepan, melt margarine. Add onion, celery, and garlic powder, cooking until vegetables are soft. Add broth, salt and pepper and simmer for 15 minutes. Stir in pumpkin and evaporated skim milk. Cook for 5 minutes then pour into a blender container and mix on low speed about 30 seconds until creamy. Ladle into soup bowls. Top with chopped scallions and serve. Makes about 4.5 cups.
Each 1 1/2 cup serving has about 2 Points.
- Calories per 1 1/2 cs serving: 120
- Fat: 0.5 g
- Carbs: 0 g
- Cholesterol: 2 mg
- Sodium: 215 mg
- Fiber: 2.4 g