Fall happenings

I've started teaching zumba again. just 3x a week, but Andy gets to be Mr. Mom for a couple of hours, cloth diapers and all. Here's a picture of a fateful walk, you know the kind. Baby falls asleep before they should, wakes up before they should, wants to eat before they should. Andy decided no more walks after that.

If you're looking for a great apologetics book, look no further. Get it, read it, and discuss with a friend. What better fall activity than conversation?

Here's a great vegetarian recipe for the crock pot I found in Real Simple that was a crowd pleaser. We served it over barley and Andy, one of the biggest carnivores I know, loved it. Hope you enjoy!

Serves 6 Hands-On Time: 15m Total Time: 7hr 30m
Ingredients
4 large carrots, diagonally sliced into 2-inch pieces (about 5 cups)
2 medium turnips, peeled and cut into 1-inch cubes (about 3 cups)
1 large onion, diced (about 1 cup)
2 garlic cloves, minced
1 14-ounce can diced tomatoes
1 cup vegetable or chicken broth
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1 zucchini, cut into 1/2-inch slices
1 16-ounce can chickpeas, drained
Directions
1.Combine the carrots, turnips, onion, garlic, tomatoes (with their liquid), broth, salt, cumin, and pepper flakes in a 4- to 6-quart slow cooker. Cook on low heat for 6 hours, or on high for 3 hours.
2.Add the zucchini and chickpeas and cook 1 hour longer on low