Food.
I made this delightful little summer squash soup. It's totally fat free (except for the parmesan cheese on top) and vegan (ditto cheese on top). Recipe will be at the bottom of this entry.
Nature.
We have this gorgeous sunflower we started from seed. It's amazing that that tiny little seed sprouted and was an adorable little seedling and is now taller than I am. Yes, I know, surpassing my height is not difficult by any means. Chris pointed out the little loops of pollen. I decided to get artsy fartsy and see if I couldn't capture a little world of wonder. Click to enlarge for detail.
Knitting.
I had long forgotten about this Knitted Babe I made for M!. My first attempt was stuffed at the bottom of a toy chest and I eventually got rid of her. M! was quite upset but I reminded her that she was shoved down there, out of sight out of mind. Not to mention, she was my prototype and not the best work I've done. Yesterday M! brought Kate out onto the lanai for some summer reading. Since she had been paying some attention to the poor thing I decided to make a new top for her which Maggie asked for me to knit. She took Kate on her expedition with Dad and her friend to the Tech Museum today.
Summer Squash Soup
1 box of organic vegetable broth
1 large carrot, chunked
1 large zucchini, chunked
1 small yellow crookneck squash, chunked
½ medium onion, sliced lengthwise
1 medium tomato, chunked
½ C coarsely sliced crimini mushrooms
½ T herbs de Provence (or to taste)
Salt/Pepper to taste
Pour vegetable broth into a saucepan and heat. Add all other ingredients. Bring to a boil, and then reduce to a simmer for 20-25 minutes. Serve hot!
Sprinkle grated parmesan cheese on top if desired.
Serve with crusty bread! Bon appetit!
Makes 8 Cups
2 comments:
Love the babe. You are super quick on the knit. The artsy fartsy picture needs to be on your wall. An the soup I am going to have to make this weekend woo hoo.
oooh, pretty sunflower. love it!! squash soup sounds yummy too. mmmm.
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