Wednesday, April 29, 2009
I actually had to get my hair cut again this past weekend. The back seems to grow much faster than the top and the ends were looking split. I think I'll keep it shorter than it was pre-chemo, it is so much faster to get ready in the morning.
Tuesday, April 21, 2009
Monday, April 20, 2009
Saturday, April 18, 2009
After Blue Tears dissolved we didn't see Gregg as much. Off and on through the years we would re-connect. He came to some of Jenni's shows during her band years to show his support. Gregg was one of the most highly creative and emotional people that I knew and that caused challenges for him in all aspects of his life.
Monday, April 13, 2009
Thursday, April 9, 2009
Monday, April 6, 2009
It is the end of the season for butternut squash, but here's a great recipe for some fabulous soup. It is one of my favorites and it's full of nutrients.
BUTERNUT SQUASH SWEET POTATO BISQUE
by: Catherine Bass
1 butternut squash
1 large can sweet potatoes
1-2 cloves garlic (to taste)
1 carrot, peeled
1 box of chicken broth
milk or (half & half)
Cut butternut squash in half, scoop out seeds and discard. Rub both halves with olive oil, salt and pepper each half. Bake in oven 400 degrees for 1 hour or until fork tender. Remove and let cool so they can be handled.
Rough chop 4-5 shallots (or 1 onion), 2-3 cloves garlic, and one peeled carrot. Saute in olive oil until somewhat tender (10 minutes). Place mixture into a food processor, add 1 cup of chicken broth and puree. Place puree back into saucepan.
Scoop out the pulp of the squash and place in food processor with 1-2 cups of chicken broth. Start with 1 cup and then add the second cup as needed to make the mixture smooth. Once totally smooth, place this in the saucepan.
Place one large can of sweet potatoes (drain off any liquid) into the food processor, use the same process with chicken broth to make smooth puree. Add to saucepan.Stir in ½-1 tablespoon of salt, depending on quantity of sweet potato and butternut squash. Add several big shakes (1/2 Tablespoon maybe) of cayenne/red pepper. Stir in ¼ - ½ cup of milk (depending on quantity) and bring whole mixture to a boil. Stir frequently. You can change consistency with additional chicken broth. Reduce to low heat until ready to serve.
I hope you were able to spend some time today with the sun on your face!
Thursday, April 2, 2009
Wednesday, April 1, 2009
I always wanted to invent something that would move around and make funny noises and would change the world as we know it. I forgot all about that until we had kids, and now I see I came pretty close.