Day Eighteen

Wow. Eighteen seems like a lot. Today was nice. Here are the highlights:

We made Annemarie's French Toast Cups for breakfast. Seriously, she's totally right- all the yumminess of French Toast, no messy griddle or trying to get everyone's cooked at the same time. Her Taste Buds blog is loaded with yummy recipes. I can't believe I've missed out on it for TWO YEARS. Where have I been, Annemarie? (Maybe in Witness Protection with your sister...)


We took a little outing to the falls. We haven't seen them since we've moved here, but have heard they were nice. Indeed, they were.

You know what I love? When my kids are enjoyable to be around. When they don't bicker, disobey, or whine. When they just act like nice, pleasant human beings. That was today. Just three nice people sharing the day with me. This picture is funny because there was a guy there with THOUSANDS of dollars of camera equipment, shooting the falls. I was like FINALLY, someone I can hand my camera off to, and count on getting a nice, focused shot.

He focused. Too bad he forgot to check if everyone's face was in the frame. Oh well. I'm sure his pictures of the falls were lovely.

Mika took this picture of Noe and I. I love it. It wasn't posed or anything. Actually, we were getting ready to pose for him, and he happened to snap this. Which is good, because the one that we posed for, he only got about 1/8 of our faces in it.

Since my man has coverage with his phone again, I got to talk to him throughout the day, and lots of texts. And this, of course, is a super highlight of my day.

Last, for those who wanted the zucchini bisque recipe, here it is. I used to eat it in Portugal when I was cold and soaked to the bone. We would stop by the Driggs' house, speak a little English, dry out our socks, warm ourselves, and fill our tummies. I still feel loved when I eat this soup!!

1 cube butter
1 onion, chopped
10 c. unpeeled , sliced zucchini
2 c. chicken broth
1 c. half and half
salt and pepper to taste
1 dash nutmeg (no more)

Simmer squash, butter, onion, and broth until squash is tender. Put through blender. Add cream. Serve hot or cold. Consistency is pleasant and thick. Color is soft jade and its zippy flavor is also excellent cold.

Notes: You can substitute 2 chicken bouillon cubes and 2 c. water for the broth.
For a more lo-cal version, decrease butter and use low fat milk.(which is what I usually do)
I also use a Braun handheld blender right in the pan, so I don't have to pour the hot mixture into the big blender. Much faster, and less mess, plus I don't worry about the hot liquid splashing and burning.