Fifteen Photos for 15 Years. Happy Birthday Matt!

This is Matt.

This is Matt's new hat.

See Matt run.

See Matt with a gun.

Look at Matt tell his sister how to do his work.

See Matt dry a dish.

Watch Matt catch a fish.

See him draw.

Watch him swim.

Look at Matt feeding the cute little monkey!

Watch the cute little monkey bite the hand that feeds it. Evil monkey.

See Matt's cool tattoo.

See Matt & his sister's teeth are blue.

This is Matt two years ago, blowing out his 13 candles for the 8th time (trick candles). In two years he's gone from boy to young man,

and we're very proud of him.

Matt, we think you are fun, intelligent, compassionate, funny, courageous, talented, strong, disciplined, good looking (good genes!!) and so much more.

Happy 15th Birthday to my Sunshine.

Thanks for reading.

Happy Thanksgiving

Happy Thanksgiving one and all! We celebrated last night, just the four of us, with 2 chickens, stuffing, marshmallow salad, turkey gravy (you can buy the packets here) and even cranberry sauce. We started our meal with a great pumpkin soup recipe and cute little personal-sized loaves of bread. The soup is worth a try, especially if you can get your hands on fresh spices (like whole nutmeg rather than powdered). Most pumpkin recipes are a bit on the plain side, but this one has some pizazz. You can omit the coriander if you'd like, but I wouldn't recommend it.

Try it for yourself:

2 tbsp oil (olive oil if you don't heat it too high)

3/4 cup finely chopped onion

1/4 cup finely chopped leek (or spring onion)

1 garlic clove, crushed

1/2 tsp ground coriander

1/2 tsp nutmeg (freshly grated)

1 tsp ground cumin

1 medium-sized pumpkin, seeded, cut into chunks

1 large potato, peeled and diced

1 large carrot, peeled and diced

1/2 zucchini, chopped into large chunks

4 cups chicken stock (or 4 cups boiling water with 2 1/2 tbsp chicken bouillon powder)

1/2 cup whole milk or thin cream plus set aside 1 tsp milk/cream per bowl as well.

Place pumpkin, potato, carrot & zucchini in roasting dish, pour in 1/2 cup water, and place in oven @ 350 degrees (or no. 4 on your gas oven). Roast until pumpkin is almost soft. Cool and then remove skin from pumpkin.

While veggies are cooling, heat the oil then place onions, leek and garlic into pan. Cook until onions are almost clear but not brown. Add spices and cook for about 1/2 minute, then add the veggies and stock (and any remaining roasting juices). Bring to boil and then simmer until all veggies are soft. Cool the soup base and then blend in blender. Return blending to the pot, add the milk/cream and stir gently while the soup heats once more.

Once the soup is ready, ladle into individual bowls, pour a dab of cream in each bowl, stirring only once to create a swirl. Serve!

Thanksgiving isn't the same without a bigger family crowd, but we did our best and enjoyed. We are thankful:)

Thanks for reading