Sunday, 25 October 2009

-Heart and Body Warmers-

Font size

I have just had one of the best weekend! we went to see Thomas the train on friday at Simpleveld, we were in Roermond outlet yesterday and today, where did we go? to the kermis (fun fair)!!

Did this out the blue. i have been resting from crafting for more than a couple of days now. i've just finished a big order for cute little Rosey's 1st birthday party. and after a couple of days resting, i have missed my scissors, papers and ribbons and so decided i should sit down and do a little something.

I drew a heart shape on a thick cardstock and make the scalloped edges. lined the olive green paper and backed the back with another sheet of cardstock. embellished with one of my blue fabric roses, lots of thin ribbons and laces at the side, yellow bicycle's fabric sticker.. added a crystal at the bottom and that was it!

I've just had a complete day. amore!

Weather's cooler now that we're in mid autumn. temp between 10-16c, it's gorgeous outside with yellow, brown and golden leaves all scattered. we've been taking walks too and after a long day outside, i had to keep the boys warm. we grow quite a few veges and herbs in our garden. nothing beats the feeling of pulling your own veges from your very own garden! (photo of aidan with our carrots in the garden here).

The best way to keep them warm (and healthy for that matter) is cooking them good warm food! chowders are hearty and filling, they are full of immunieboosting antioxidants, a perfect antidote to cold weather.

My Chunky Vegetable Chowder

1 1/2 tbsp olive oil
1 tbsp butter
1 big onion, finely chopped
1 leek, finely chopped
1 celery stick, finely chopped
3-4 garlic cloves, finely chopped
8-10 carrots (ours in the garden was rather small sized) chopped
1/2 squash, peeled and diced
3-4 medium sized potatoes (ours was slightly small compared to normal) peeled and diced
1 ltr of vegetable stock
2 handfuls of broccoli florets
1/2 canned of canned tomatoes
150ml soya/fresh melk
salt and pepper
basil leaves to garnish

1. Heat the oil and butter in a large heavy pan. add the onion, leek, celery and garlic and cook gently until softened.
2. Add the carrots, squash and potatoes and stir for about 5 mins.
3. Add the stock and cover with lid. allow to cook for about 10-15 mins.
4. Add the broccoli, tomatoes and cook for 3 mins.
5. Remove from heat and let it to cool slightly.
6. Stir in milk and season with salt and pepper
7. Blend with food processor or handblander to a rough pouree. (the chunkier the better, so dont over do it).
8. Serve with scattered fresh basil leaves.

The boys loved it and so did i! it was filling indeed plus a couple of slices of bruchettas, fuh! we were full!

How was your weekend? i enjoyed my extra hour (clock goes backward an hour today). hope you enjoyed your weekend as well!