Michelle, I am thinking about just avoiding the grocery store altogether so I can keep away from those mini-eggs.

Now if I could just quit eating these dark chocolate cookies from late july! But they have "whole grain" and "antioxidants" in them I tell myself. HA! If you like Newman O's, these are better. Stay away!

Erika, you are killing me! I LOVE Newman O's, so I definitely didn't need to hear about something better!

:-D

M

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The beatings will continue until morale improves

I found my new saddle, which I love, and probiotics which has made me feel better. And, I found some sisters in mini egg addication.

TW rules!

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Jen

"In order to keep a true perspective on one's importance, everyone should have a dog that worships him and a cat that will ignore him." - Dereke Bruce

I have never had a "mini egg" but I fear their crack-like addictive powers!

Michelle,

I love minestrone! Any chance you could share the recipe?

Thanks,

Alison.

PS - Chocolate has iron in it, which female athletes are generally low in, so the mini eggs could be counted as a supplement. Of course, the amount of iron is low so to get any benefit you'd have to eat lots!

PS - Chocolate has iron in it, which female athletes are generally low in, so the mini eggs could be counted as a supplement. Of course, the amount of iron is low so to get any benefit you'd have to eat lots!

And that's a problem why??

Oh yeah, I also got a whole new set of names for my hoo ha. Love The Womens!

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Jen

"In order to keep a true perspective on one's importance, everyone should have a dog that worships him and a cat that will ignore him." - Dereke Bruce

I wasn't saying that was a problem, I just wanted to be sure you got the dosage instructions correct! :)

I'd be happy to. It's out of a book called "Not your Mothers Slow Cooker" or something like that. I'm at work right now, but I'll post it when I get home.

M

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The beatings will continue until morale improves

Here's the Minestrone recipe, as promised.

INGREDIENTS:
3 tbsp. olive oil
1 med. onion, chopped
2 sm. carrots, diced
2 ribs celery, chopped
2 small zucchini, ends trimmed & cubed
15-oz. can kidney beans, rinsed, drained and half the beans mashed
1 tsp. salt
1 bay leaf
Freshly ground black pepper to taste
1/4 c. flat-leaf parsley leaves, chopped
28-oz. can whole tomatoes, mashed with their juice
10 oz. package frozen lima beans (I substituted fresh green beans for this)
2 1/2 c. chicken broth
5 leaves swiss chard, chopped
1/2 c. dry red wine
1/3 c. elbow macaroni or little shells
Freshly grated Parmesan for serving

1. In a large skillet heat the olive oil over medium heat. Add the onion, carrots, celery and zucchini and cook, stirring often, until just softened, about 5 minutes. Transfer to the slow cooker and add kidney beans, salt, bay leaf, pepper, parsley, tomatoes and their juice, limas and broth. Add water to come about 1 inch above the vegetables. Cover and cook on LOW for 5 hours.

2. Add the swiss chard and wine, cover and continue to cook on LOW for 2 to 3 hours. (NOTE: I added these things initially and it tasted just fine.) Remove the bay leaf.

3. Stir in the pasta, cover and cook on HIGH until the pasta is just tender, about 30 minutes. Ladle into soup bowls and sprinkle with shredded parmesan.

Enjoy!

M

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The beatings will continue until morale improves

Thanks so much - now I have my sunday dinner figured out!