Christmas --part 1-- with the Ryans

After I see past the craziness of planning... I realize the blessing that it is to have both of our families so close to each other! I love that we don't ever have to miss out on visiting Grandparents during Christmas time.

We had an early Christmas celebration with Mike's family.

 Stu helped EVERYONE open their gifts!

And, he helped Grandma find presents under the tree.

Awwww.... (0:

He was really good at opening his own presents too.

Mike got this thing. ...Its Something for a gun.

Graham was cute and liked Jeff and Josie.

 

Grandpa and Grandma knew just what Stu wanted.

And what Graham wanted.

 

  

<<<<<<>>>>>>>

 {{{{Now, imagine a really great picture of me with a cute high bun and Ida's scarf on (because I forgot to wear a necklace or anything) ...Nope it doesn't exist, because I forgot to take a picture of myself... Story of my life! But I was there and had a great time too!}}}

 <<<<<<<>>>>>>>

 Then we had a Birthday party for Lisa! Which included this cute angle cake!!

And, because no one can blow out their own candles, Stu helped.

Thanks Ryans for a great Christmas!!

Barley Chicken Chili

 My Mom used to make a barley beef soup that I LOVED!! I have always liked barley. It is chewy and filling and just yummy! So, when I found this soup that has {{A LOT}} of barley in it! I jumped right on board. (0: It is perfect for this cold weather. It is tasty and filling but not a heavy soup. Hope you enjoy it as much as we do.

 

Barley Chicken Chili

**Serves 6-8

1 (14.5-ounce) can diced tomatoes, undrained
1 (16-ounce) can tomato sauce
1 3/4 cups low-sodium chicken broth
1 cup medium barley (not quick cooking)
4 cups water
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon dried oregano
dash cayenne pepper (more or less to taste)
2-3 boneless skinless chicken breasts (about 1 1/2 pounds), cut into bite-size pieces
1 (15-ounce) can black beans, rinsed and drained
1 1/2 cups frozen corn kernels

 Garnishes: shredded cheddar cheese, sour cream, sliced green onions, tortilla chips

*In a large pot (about 6-quarts), combine the diced tomatoes, tomato sauce, chicken broth, barley, water, chili powder, cumin, dried oregano and cayenne (if using). Stir well. Bring the mixture to a boil over high heat and add the chicken. Stir to combine. Reduce the heat to medium-low, cover, and simmer the chili for 40 minutes, until the barley is tender and chewy and the chicken is no longer pink. Stir occasionally, while it simmers to prevent sticking and to make sure it stays at a steady simmer. After 40 minutes, add the beans and corn. Stir to combine and simmer for five more minutes. Serve the chili with optional garnishes, if desired.

The chili will thicken considerably upon cooling. Add chicken broth or water as needed to achieve a desirable consistency (especially if reheating the leftovers).