 There are some phone calls that you dread getting.
There are some phone calls that you dread getting.
There are others that you can’t wait to answer.
Then there are the phone calls that you can’t wait for, yet don’t know when they will come.
I received one such phone call this morning: It was my best friend of ten years telling me that she is engaged.

Amy and her boyfriend, Dustin, have been together since they were 15 and 16, respectively. In their 7 1/2 years together, they, too, have seen each other through thick and thin, good and bad. I have been anticipating this day for quite some time now, and couldn’t be more happy for both of them.
So happy, in fact, that when she called me (FaceTimed me, actually, so we were video chatting and she and Dustin’s entire family got a full visual of the reaction I am about to describe) I proceeded to scream, run into other room, jump up and down, spin in a circle and burst into tears.
Oh, and I was at work when this happened.
And Dustin’s brother, a videographer, was taping Amy calling people and got my reaction on video.
Perfect. I have always wanted my insanity captured for the rest of time.
Amy and Dustin, I am so happy for the two of you. I cannot wait to share your special day with you!
(I promise I will wear waterproof mascara and keep the crazy scene-making to a minimum.)
Now, for some soup.

So go make something delicious for dinner. I’m off to read wedding blogs, because now I have an excuse.
Slow Cooker Ham and Wild Rice Soup
Ingredients
- 2 cups cooked diced ham
- 3/4 cup uncooked wild rice
- 1 medium onion chopped (about 1/2 cup)
- 1 pound frozen mixed vegetables thawed*
- 14 ounce can cream of celery soup
- 1/4 teaspoon pepper
- 3 cups water
- 1/2 cup milk
- 1 tablespoon butter optional
Instructions
- Mix all ingredients except milk and butter in a slow cooker.
- Cover and cook on low 8-9 hours.
- Stir in milk and butter. Increase heat to high. Cover and cook 10-15 minutes or until hot.
