I am a domestic diva.

I lived up to my domestic diva name this weekend.

And I present the evidence to show you how:
1. I did three loads of laundry Friday.
2. I scrubbed toilets and swept floors, cleaned the sinks and mirrors, dusted, wiped down and cleaned our hairy couch (thanks to Indie), took bleach to the white cupboards and...I can't remember what else.
3. Cut seven cups of vegetables Friday night to prepare for slow cooker potato soup on Saturday Then made waffles. The homemade kind, not the box version.
5. Went to the grocery store at some point.
6. Got up early Saturday to start heating the potato soup in the slow cooker.
7. Picked up honeycrisp apples from the farmer's market.
8. Went into the city to run nearly 8 miles in Lincoln Park.
9. Came home from run and cooked a batch of chili and two butternut squash pies.
10. Hosted seven friends for dinner and board games.


Chili (courtesy of my mother-in-law)

1. Cook 2 pounds lean hamburger and 1 chopped onion. (I added 1 green pepper) Drain.

2. In a large pot, add:
--2 28 oz. cans diced tomatoes

--16 oz. tomato sauce

--1/2 46 oz. can tomato juice
--2 15 oz. cans kidney beans, drained

--5 teaspoons chili powder (I added more of this, too)

--2 tsp salt

--1/4 teaspoon cayenne red pepper
--(I added a pinch or two of cumin and 1 chopped jalapeno)

3. Bring to a boil, then simmer for 1 1/2 to 2 hours.

Serves 8-9

Slow-cooker, healthy potato soup (courtesy of Cooking Light)
Ingredients:
--4 cups cubed peeled baking potato
--1 cup chopped onion
--1 cup thinly sliced celery
--3/4 cup thinly sliced carrot
--3 tbs butter, cut into small pieces
--1 1/4 tsp salt
--1/2 tsp freshly ground black pepper
--3 garlic cloves, minced
--1/4 cup all-purpose flour
--1 1/2 cups 2% reduced-fat milk
--7 tbs shredded reduced-fat sharp cheddar cheese
--Freshly ground black pepper to taste

1. Place first 9 ingredients in a 4 1/2-quart electric slow cooker, stir well. Cover and cook on LOW 6 to 7 hours or until vegetables are tender. Increase heat to HIGH.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a bowl; gradually add milk, stirring with a whisk until well blended. Stir into soup. Cook uncovered, 25 minutes or until thick, stirring frequently. Ladle soup into individual bowls, and sprinkle with cheese and additional pepper, if desired. Yield: 7 servings (serving size: 1 cup soup and 1 tbs cheese).
Calories: 194, Fat: 7.6 g

Butternut squash pie (Better Than Pumpkin Pie)