Busy Weekend

Wow, busy weekend.   Lots of work stuff to do.   Because of a snow day, we only had two days of school with kids this past week, and I spent both of those days in meetings ALL day.    I had a lot of catching up to do.    Next week is a really crazy week for us too.    Monday night is the ONLY night where we don't have something going on.

We only made it to the gym on Monday last week.    Yesterday we took a walk and today we worked out hard at the gym.   Tomorrow the plan is to head there again and then we will go sometime on Friday.    I really miss the time when we don't or can't go.   I'm sitting at 16 pounds lost since January 1.   I'm feeling pretty good about that!

Monday - Gym (gotta get that workout in)
Tuesday - Accountability meeting (work-related) and Choir concert - 6 p.m. and 7 p.m.
Wednesday - Conference night (at work until at least 8 p.m.) and band concert
Thursday - Conference night
Friday  - comp day (but I know I will be busy crazy)

So here are our meals for this week.

Sunday - Migas - from a new cookbook I purchased, Pioneer Woman Cooks (Ok, I know I need another cookbook like I need a hole in the head, but this was from Books are Fun and highly discounted and pretty awesome!
Monday - Cowboy Calzones  - also from Pioneer Woman Cooks.   I'm in the process of making these tonight and cheating a little with store-bought pizza crust
Tuesday - I'm actually going to order a pizza!
Wednesday - YOYO - Your On Your Own
Thursday - YOYO - Your On Your Own
Friday - Slow Cooker Chicken Cordon Bleu from here.
Saturday - Slow Cooker Honey Sesame Chicken from here. 

Weekend Cookin'

Wow...I had a busy weekend, but it was relaxing too.    We had the day off today, so it was nice to extend our time away from work.

I went to the gym on Saturday,  Sunday and today. I so did not want to go on Sunday, but forced myself to and was glad of it.   Today I did the aqua class this morning.    It was fun, with a different instructor, and a different workout and it was nice to get my exercise in at the beginning of the day.

My weight has stayed the same this week, but I can definitely tell that I have more energy, more stamina and feel better in general.    Onward and forward!

I have a couple of recipes to share tonight.    One was something I had planned for Friday but didn't get around to making until tonight and the other was a spur of the moment baking decision, and will be in the boys lunches next week.

The first, Crockpot Sausage Soup, adapted from here.

My first disclaimer is that I made it on top of the stove.    I already had a chicken in the crock pot and it was late in the afternoon, so I used my favorite pot (which I bought at the ARC thrift store after encouragement from my mom - thanks Mom!).

The second disclaimer is that I really just used the recipe as an inspiration.   I used a different kind of sausage, LOTS more veggies, including a bit of broccoli and cauliflower that were all by their lonesome in the refrigerator,  some leftover cream cheese, and a mix of quesadilla cheese and cheddar cheese.    It got great reviews from the troops and we have enough left over for dinner tomorrow.   Score!

Sausage and Veggie Soup

Ingredients

I love this pot!   It cost me $10 at the ARC Thrift Store.   




• 1 lb sausage (I used chicken sausage from Sunflower Market - casings removed)
• 4 potatoes, cut in cubes
• 1 medium onion, chopped
•  8 celery ribs, chopped
•  8 large carrots, chopped
• 2 quarts chicken broth
• 1/2 cup skim milk cans 
•  3/4 cup total shredded cheese (I used cheddar and quesadilla cheese, plus about 3 Tbsp of cream cheese that was lurking in the refrigerator.)
• dried parsley, dried oregano, dill - I didn't measure this, just used probably 2 Tbsp each of the parsley and oregano and maybe 1 tsp of dill
• Shake of seasoning salt
• 1/4 - 1/2 cup mashed potato flakes to thicken up the soup.    
• salt and pepper  

Directions

1. Brown sausage and onion in a skillet. Drain well.
2. Place potatoes, celery and carrot in bottom of crock pot  (or add to sauce pan with the sausage and onion mixture.) Add sausage and onion mixture. Pour chicken broth over vegetables and sausage.
3. Turn crock pot to low and cook 4 to 5 hours.  Bring to boil on stove top and then turn down to simmer, uncovered
4. Add spices and herbs at this point.
5. During the last 5 minutes of cooking add  milk and cheddar cheese. Do a taste test for salt and pepper and add, if needed.
6. Note: If a thicker soup is desired, add -- 1 tablespoon of cornstarch dissolved in 2 tablespoons of cold water.
7. Serve and enjoy!

Yummy delicious dinner!

 

The surprise tonight was that I saw this posting from what is becoming one of my favorite blogs and decided to make them.    

I didn't make any changes at all.   I know.   I ALWAYS change something.   Not this time.    Just as written.   I did double the recipe and didn't have pecans so substituted walnuts.   Wait...that's what I changed!    This filled a VERY LARGE cookie sheet.     My children are not so patiently waiting for them to cool so that they can sample them.  

Congo Bars Recipe:

2 3/4 c. all purpose flour

2 1/2 tsp. baking powder
1/2 tsp. salt
2/3 c. butter, softened
2 c. brown sugar
3 eggs
1 tsp. vanilla
1 package milk chocolate chips
1 c. chopped pecans (optional)

Preheat oven to 350 degrees. Sift flour, baking powder and salt in a large bowl. Set aside. Combine butter and sugar using a mixer until blended. Add eggs, one at a time to sugar mixture, mixing on low in between each addition. Add vanilla and mix. Add flour and mix until combined. Stir in chips and then pecans.

Coat a 9x13 pan with non-stick spray and spread batter evenly into dish.

Bake at 350 degrees for 30 minutes or until top is golden brown. Make sure you don’t over bake.

cookies and milk anyone?

Meal Planning Feb 19 - 26

So what's on tap for this week?

I've done a lot of cooking today, which always helps later on in the week.

I've got a chicken in the crockpot that I skinned before cooking.    I'll make something with that or we will eat it for dinner with salad one night this week.    I'm making the sausage soup from last week tonight as I did not get it made.     We also have a lot of overlefts in the refrigerator:

chili, chicken caccitore (going into the freezer), a bit of Mexican Lasagne - (which was wonderful!), and of course we will have some of the sausage soup left too.

Monday - Crockpot Sausage Soup from here - hit the gym this morning
Tuesday -  Leftovers - chili, soup, salad - Parent meeting for theater production and college night meeting
Wednesday - Roasted chicken, steamed veggies  Grocery Store Tour - Wednesday at 7 p.m. at KS - Union and Briargate
Thursday - Gym night - aqua zumba maybe - Eggs and turkey bacon
Friday -     History Day competition at CC - Leftovers
Saturday - not sure, but will have all day to think about it.

So for a long time, I have been buying ground turkey as opposed to ground beef.   However, last time I was at Sunflower Market, I bought some of their ground beef.   When I cooked it for the Mexican Casserole this weekend, I could barely stand the smell of it.    I think that I will only be buying ground turkey and chicken from here on out.    I can only tell a difference if it's in a burger.   If it's in tacos or a casserole, I can't tell the difference, and I don't think that the boys can either.

Have a great week, everyone!

Apple Cake!

So what does one do when one has a lot of apples that have already been sliced and cored?    One makes Apple Cake!   Now I'm not talking about 10 sliced apples - I'm talking about a gallon-sized zipper bag full of apples.    So I searched and looked and found this recipe, claiming to be the best apple cake in the world.     That's a pretty big claim - but the recipe did look good and looked like it would be an easy way to use all of those apples.    So I got busy.....

Please don't laugh at my ugly green bowl.   It's actually a Halloween bowl, but it's the only one big enough for ALL that batter.   It came to the top!

Three times the recipe equals 5 pans!

Pretty pretty!

Those apple chunks are really good!

Apple Spice Cake (from here)

Ingredients

• 1 1/3 cups vegetable oil 
• 3 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups sugar
• 3 large eggs
• 3 to 4 Granny Smith apples, cored and cut into 1/2-inch pieces (3 cups)
• 1 cup chopped assorted nuts, such as pecans and walnuts (optional)
• 1 teaspoon pure vanilla extract 

1. Preheat oven to 350 degrees. Spray a 12-cup Bundt pan with cooking spray; set aside.
2. Working over a large sheet of parchment paper, sift together flour, cinnamon, baking soda, and salt; gather sifted ingredients into center of sheet; set aside.(I sift everything in a large bowl)
3. In the bowl of an electric mixer fitted with the paddle attachment, combine vegetable oil, sugar, and eggs; mix on high speed until lemon yellow.
4. Fold reserved parchment in half lengthwise; with mixer on medium speed, gradually shake in dry ingredients until just incorporated.
5. Add apples and, if desired, nuts, to batter; mix to combine. Add vanilla, mixing until incorporated.
6. Pour batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 75 to 90 minutes.
7. Remove from oven, and cool slightly on a wire rack.
8. Invert cake onto rack; turn cake right-side up to cool completely on rack 

My Notes:     I tripled the recipe and used 1/2 oil and 1/2 applesauce.    I think I could have used even less oil and more applesauce.     I mixed the dry ingredients in a bowl, not on parchment paper.    I used walnuts in the bread.  I probably only cooked this for a total of 55 minutes - check it at 45 minutes.   I also had a really hard time getting this bread out of the pans.    I either need a)  new pans or b) to flour the sides of the pans or maybe use parchment paper in the loaf pans.      Be aware that the batter is very thick, and not like a typical cake batter.   The apples release moisture as they cook, and the end result is quite nice.      I had a small piece last night and again this morning.   It's definitely better this morning.    I think that the people I am serving it to on Tuesday or Wednesday will really enjoy it!

Meal Planning, February 13 - 19

Last week was a huge success as far as meal planning and I'm definitely doing it again this week. 

So here it is:

Sunday:   Tacos with Buffalo meat - OMG they were wonderful!  

Monday:  Crock PotChicken Cacciatore – use leftover marinara sauce

Tuesday:   Gym night – leftover tacos, whatever is in fridge

Wednesday:  Gym night - Chili - made on Sunday

Thursday: Board dinner – leftovers for kids

Friday: - Work day – home early - gym - Crock pot sausage soup

Saturday:  Use up what's in fridge

Sunday:  Slow Cooker Mexican Lasagne

How about something sweet?

So before I talk about food, I should talk about where I am today.    Just this week, I have noticed a huge change in my energy levels and what I am able to do at the gym.    In our workout with our trainer, Moses, this weekend, there were substantial changes from where I was on January 1.   I was able to hold the planks a lot longer and was able to do some things I didn't think I could do - box jumps, while a bit scary, felt really good once I managed to do them.    I noticed too, that it's much easier to get up off of the floor and today on the elliptical, I was able to go harder for longer.     I'm down 16 pounds and I am feeling great!  

My kids have been bugging me to make something sweet.     Something that I love but never make is a pumpkin roll.  It just looks too time intensive for me.    So when I found this recipe, I knew I had to try it and did today.  

Pumpkin Roll Bars
from here: 

Ingredients:

Cake
6 tablespoons unsalted butter, melted
1 1/2 cups granulated sugar
2 large eggs
1 (15 oz.) can pumpkin 
1/4 cup water
2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Cream Cheese Filling
8 ounces cream cheese, softened
1/4 cup granulated sugar 
1/2 teaspoon vanilla
1 large egg

Directions:

Preheat oven to 350 degrees.  Spray a 9 x 13 inch baking pan with non-stick cooking spray. In a bowl, with an electric mixer on medium speed, beat butter and 1 1/2 cups sugar until smooth. Beat in 2 eggs, pumpkin, 1 teaspoon of vanilla and water until well blended.  In a separate bowl, mix flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt; add the dry ingredients to the pumpkin/butter mixture and combine until well blended. Spread about 2/3 of the batter evenly into the prepared pan.

In a bowl, with an electric mixer on medium speed, beat cream cheese, 1 egg, 1/4 cup sugar, and ½ teaspoon of vanilla until smooth. Spread cream cheese mixture evenly over the pumpkin batter. Dollop the remaining pumpkin batter over the cream cheese batter and spread out as evenly as possible.  Use a table knife to swirl together the cream cheese and top layer of pumpkin batter.  Bake for 30-35 minutes, or until the center of the pumpkin batter springs back when touched. Cool completely in pan, then cut into bars.

My notes:     I did this just as written.    The sugar and butter did not get "creamy" but I just added the other ingredients and it came out really good.   

Easy Chicken Curry

So last week I created a plan for the whole week.    I found it very helpful and for the most part, we followed it.    One of the recipes that I tried was this one:


from:  http://weelicious.com/2011/11/07/easy-chicken-curry/

Easy Chicken Curry

Easy Chicken Curry (Serves 4)
1 Tbsp Olive Oil
1 Small Onion, diced
1 Garlic Clove, minced
1 Red Bell Pepper, seeded and cubed into 1 inch pieces
1 lb Chicken Breasts, boneless, skinless and cubed
2 Tsp Curry Powder
1 1/2 Tsp Kosher Salt
2 Tbsp Tomato Paste
2 Medium Carrots, peeled and sliced into coins
1 Large Russet Potato, peeled and cubed into 1 inch pieces
1-14 oz Can Light Coconut Milk
1/2 Cup Frozen Peas

Accompaniments: white or brown rice
1. Heat 1 tbsp of olive oil in a medium pot over medium heat and sauté the onions for 4 minutes. Add the minced garlic and bell peppers, sauté an additional minute.
2. Add the cubed chicken, sauté for 2 minutes, stir in the curry powder, salt, tomato paste, carrots and potatoes until they are all coated.
3. Pour in the coconut milk and stir to combine. Bring to a boil, cover and reduce heat to a simmer for 10 minutes.
4. Remove lid, add the frozen peas and simmer an additional 15 minutes.
5. Serve over rice.

My notes:    I pretty much followed this recipe as written except that I substituted edamame for the peas, I used boneless, skinless chicken thighs, I added twice as much curry powder and I added about a tablespoon of siracha because I believe that curry should have a kick to it.  

There were four of us eating dinner and we had probably enough for two more servings left.    I'd had rice in the freezer, so I took it out to thaw with the chicken and then reheated it in the microwave.  We had a delicious salad with this too.  

Mini Blueberry-Apple Crisps

So I was chatting with my friend on Facebook this morning and she mentioned a recipe for flour-free blueberry muffins after I said that I was going to have oatmeal for breakfast because that's what I always have.   So I was intrigued and decided to try an experiment.    While they didn't come out like muffins, they were like little blueberry-apple crisps.    I made 18.   I ate two.   There are none left.    I believe that counts as a success!

So, here is what I did:


Ingredients:
2 Gala Apples, cored and chopped
1 cup of fresh blueberries
1/4 cup sugar
sprinkle of cinnamon
sprinkle of allspice
1 Tbsp lemon juice

Mix the above ingredients together and spoon into lined and sprayed (with pan spray) muffin tins.

Topping:
1 1/2 cups oatmeal
1 Egg
1/2 cup melted butter (I think that's why this was so good, but really, it's less than 2 tbsp of butter per "mini crisp")
1/2 cup sugar
sprinkle cinnamon
sprinkle allspice

Mix the above ingredients together and spoon over the top of the fruit and cook in 375 degree oven for between 20 and 30 minutes.   

Yum!

Super Bowl Snacks

We had a great Super Bowl.  Not only did the Giants win, but we went to our friends house and had a lot of fun.     I took a veggie tray with me and then I tried a new recipe for a snack.    This recipe, Spinach Balls or rather, Savory Spinach Bites, was something I wasn't really sure about, but I had all the ingredients in the house, so I decided to try them.      I made a batch of homemade marinara sauce on Saturday and took it with the spinach balls.   Everyone really enjoyed them, I shared some with friends, and I brought some home as well.   They are now in lunches for this week!

From here 

Savory Spinach Bites
Servings: 18-24 spinach bites, depending on how big you make them

Ingredients
1/2 cup (1 stick) unsalted butter
1 small onion, chopped (about 1/2 cup)
1 teaspoon minced garlic (about 1 clove)
2 10-ounces packages frozen chopped spinach, thawed and drained
1 8-ounce bag of herbed seasoned stuffing mix
6 large eggs
1 cup grated Parmesan cheese
Salt and pepper, to taste

Instructions
1. Preheat the oven to 350 degrees.
2. In a large sauté pan over medium heat, melt the butter.
3. Add onion and cook until the onions are translucent and soft, about 5 minutes or so.
4. Add the garlic and cook until fragrant, about 30 seconds.  Remove the pan from the heat and let cool.
5.  In the meantime, remove excess water from thawed spinach by pressing it between paper towels. **You do not need to cook the spinach.
6.  In a large bowl, combine the stuffing mix, spinach, eggs, Parmesan, salt and pepper, and onion/garlic mixture.  Combine well.
7. Line a rimmed baking sheet with parchment paper.
8.  One at a time, using your hands, roll the mixture into individual 1-inch balls.  Place each one on the parchment-lined baking sheet.
9.  Bake the balls for about 15-20 minutes, or until very slightly browned. 

My Notes:    I used a 14 oz bag of Pepperidge Farm Stuffing that was in the cabinet.    I added mozzarella cheesed, shredded, because I ran out of Parmesan cheese, used 10 eggs, and had to add a bit of bread crumbs and dry oatmeal because it was a little too moist.   I also added fresh basil from my basil plant.    

Meal Planning, February 6 - 12

Life is very busy for us, so I am finding that when I have a plan for meals for the week, it makes things so much easier for all of us.

So for this week, February 6 - 12,  here is the plan:

Breakfasts:    I always have oatmeal with apples, cinnamon and flax seed and either a hard-boiled egg or a piece of string cheese.    The boys find their own breakfast.  (Yes, I know, I will NOT be winning the super mom award.)

Lunches:    I always have a BAS (Big A** Salad) with some protein, which sometimes is what we had for dinner the previous night.    The  boys usually have a sandwich, some fruit and something else.    I think I will make some egg salad with the HB eggs that are in the refrigerator.  Maybe I'll make cookies tonight too...

Dinners:
Monday:   Slow Cooker Honey Parmesan Pork from here.   I'll cook some orzo pasta and we will either have steamed or fresh veggies with it.   ****Edited to add what we actually had:    This recipe instead of the first as I was out of Parmesan cheese.   
Tuesday:  (Gym night)   Leftovers?  Get meatloaf out of freezer
Wednesday:  Meatloaf (from freezer), potatoes, salad or steamed veggies. Check status of leftovers for Thursday - get turkey bacon out of freezer
Thursday:   (Gym night)   Leftovers or breakfast (turkey bacon and eggs) - Cook rice for Friday, get chicken thighs out of freezer to thaw
Friday:  Easy Chicken Curry from here.   Rice, cooked on Thursday, salad.     Use frozen chicken thighs.
Saturday:    Bake Rye bread, cook big pot of beans in crock pot
Sunday:   Chili 

Shopping List:
Carrots
Potatoes
Onions
Apples
Clementines (if on sale)
Bananas
Lunchmeat for lunches for boys

**I'm sharing this blog on Menu Plan Monday at this blog:  http://orgjunkie.com/blog

Ohh Yummy Goodness! Homemade Pop Tarts

So my teenagers are typical teens who really want junk food.  They bug me for specific things and some I will buy and some I won't.    One of the occasional purchases are pop tarts,  but I don't do that too often.     It just bugs me to spend money on something that really isn't very good and isn't that good for you either.     I've been perusing a lot of blogs and Pinterest, looking at different craft projects and recipes.   (I love Pinterest for saving recipes I want to try - much better than bookmarking the page!)    One of the things that I had saved was a recipe for homemade Pop Tarts.   I told the boys that "on the next snow day" I would make pop tarts.    Well, today is the "next snow day."  

We have over a foot of snow on the ground and it is still coming down!

So here are the photos and the recipe for homemade pop tarts!   From here:
http://smittenkitchen.com/2010/04/homemade-pop-tarts/

Homemade Pop Tarts

this is what the dough should look like before adding the liquid

Pastry
2 cups (8 1/2 ounces) all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup (2 sticks or 8 ounces) unsalted butter, cut into pats
1 large egg
2 tablespoons (1 ounce) milk
1 additional large egg (to brush on pastry)

Cinnamon Filling (enough for 9 tarts)
1/2 cup (3 3/4 ounces) brown sugar
1 to 1 1/2 teaspoons ground cinnamon, to taste
4 teaspoons all-purpose flour
1 large egg, to brush on pastry before filling

Jam Filling
3/4 cup (8 ounces) jam
1 tablespoon cornstarch mixed with 1 tablespoon cold water

To make jam filling: Mix the jam with the cornstarch/water in a small saucepan. Bring the mixture to a boil, and simmer, stirring, for 2 minutes. Remove from the heat, and set aside to cool. Use to fill the pastry tarts.

Make the dough: Whisk together the flour, sugar, and salt. Work in the butter with your fingers, pastry blender or food processor until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. If you’ve used a food processor, transfer the mixture to a large bowl. Whisk the first egg and milk together and stir them into the dough, mixing just until everything is cohesive, kneading briefly on a well-floured counter if necessary.
Divide the dough in half (approximately 8 1/4 ounces each), shape each half into a smooth rectangle, about 3×5 inches. You can roll this out immediately or wrap each half in plastic and refrigerate for up to 2 days.

Don't forget to flour the surface on which you are rolling dough out!

Assemble the tarts: If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes. Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8″ thick, large enough that you can trim it to an even 9″ x 12″. [You can use a 9" x 13" pan, laid on top, as guidance.] Repeat with the second piece of dough. Set trimmings aside. Cut each piece of dough into thirds – you’ll form nine 3″ x 4″ rectangles.

This is with the egg on the pastry dough

Beat the additional egg and brush it over the entire surface of the first dough. This will be the “inside” of the tart; the egg is to help glue the lid on. Place a heaping tablespoon of filling into the center of each rectangle, keeping a bare 1/2-inch perimeter around it. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining tarts.
Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries. Refrigerate the tarts (they don’t need to be covered) for 30 minutes, while you preheat your oven to 350°F.

the darker filling is peanut butter and chocolate, the red is raspberry jam

before sealing and crimping edges - don't forget to refrigerate - that's what makes the crust so flaky!

Bake the tarts: Remove the tarts form the fridge, and bake them for 20 to 25 minutes, until they’re a light golden brown. Cool in pan on rack.

cooling.....

looks good enough to eat

yummy and SO flaky!

My Notes:    I substituted 1/2 cup of whole wheat flour for 1/2 cup of white flour.      I needed a bit more milk to get the pie crust to stick together.    I used a raspberry jam filling and I used a peanut butter and chocolate filling.    I did not put any frosting on our pop tarts.  I got 11 pop tarts out of this recipe, along with some extra crust that I sprinkled with cinnamon sugar.  

Verdict:    Delicious and so much better than store bought pop tarts!   The crust was really flaky and oh so yummy!   I'd love to try these with a savory filling as well. 

Now, for some accountability:     

I have lost 15 pounds since January 1!   Yay me!    I made it to the gym between 3 and 4 times each week in the past couple of weeks.    The plan was to go today, but I am hearing that the roads are terrible, so we will stay home.    I did work up quite a sweat shoveling snow, so I am counting that for my exercise today. 

I am seeing a definite improvement in my endurance and in how I am feeling.   I am enjoying the exercise and having fun at the gym.     I've been going to the aquacize and aqua circuit classes, which have been fun, and spending a good deal of time on the elliptical trainers.

I have not been as good at writing down all of my food, so I recommitted to that today.    I'm in a pattern as to what I am eating, so it's easy to not write it down, but it also helps me to be aware of what I am eating.

I'm still working to finish my shawl.   It might get done today!.    I've also got French Onion Soup going on the stove, so I'll blog about that in the next day or two as well.

Happy snow day, everyone!

Some Snow Photos!

Snow Drift on the Deck

We had about 5 feet of the driveway we did not have to shovel!

Shovel that snow!

Driveway After

Driveway After