Tony Burgess

All posts by Tony Burgess

Hi there, my name is Tony Burgess (my friends call me T-Bird) from Chattanooga, Tennessee, USA. I am a believer, bleeding heart, idealist, and blogger. I'm married to Laura the Soup Diva and a dog dad to Frankie, Cody, and Mikey. Daily I work for a blood bank recruiting donors. My blog is where I chronicle and curate the sacred, serious, and silly things in my life. I am a member of The Episcopal Church. Thank you for connecting with me. Grace, peace, and love!

I am into day 3 of my Facebook break and it seems to be going well. When you have multiple gadgets you have to log out of Facebook on each of them which can be a pain. The only thing I am connected to there is FB Messenger which I do use to PM friends who I don’t have other ways of doing so.

To tell you the truth, I am not missing it as much as I thought I might. As far as online connections WordPress.com, Twitter, Instagram and to a much lesser extent Tumblr. There are other things that will keep me busy. Facebook can be a bit of a time suck and I am realizing that now. Yes I am tempted to go back, who wouldn’t be. After this election season everyone needs a break. I think keeping out of it is a good thing for personal reasons. We shall see how long it lasts. My goal is one day at a time with a thought of going back on maybe after Thanksgiving.

This was a great Sunday night supper. It also made enough for leftovers for Monday. I enjoyed every last bite!

The Soup Diva

1 bag frozen meatballs (24-28 oz)
16 oz egg noodles
1/2 onion, minced
1 14 oz can beef broth
1/2 cup heavy cream
4 tbsp flour
4 tbsp butter
1 tsp dry mustard
1/4 tsp nutmeg
1/4 tsp allspice
Salt and black pepper to taste
Parsley to garnish

Boil noodles in large pot with salt until al dente; drain and set aside. While noodles are boiling, melt 2 tbsp butter in large skillet on medium-high heat; add meatballs and saute until browned on all sides. Remove to large plate. Add onion, salt, and pepper to skillet and saute until soft and just starting to brown (stir regularly to incorporate any brown bits from the meatballs). Reduce heat to medium; melt remaining 2 tbsp butter and whisk in flour and seasonings. When mixture is bubbling and smooth, whisk in broth, then cream; add additional salt and pepper if needed. Add meatballs…

View original post 40 more words

The Home Of T-Bird From The Dork Web.