Instead of pie making and temple attending, this is how our Thanksgiving Eve is shaping up:

First rain since August! And see the three yellow leaves on our lawn? Hello fall! (Finally!)

Ryan having a rough time crying on the floor because I wont hold him. Or, is he sick like his daddy?

Yup. We got the flu. Rather, Clint has the flu and I assume I will get it, and PRAYING that Ryan doesn’t. He has had one flu shot, but he needs a second since this is his first time. Hang in there little guy! (Clint and Ryan!)

This face has a story behind what I am calling Ryan’s Happy Wind Face. Ever since he was little Ryan has loved it when Clint or I blow in his face, causing him to catch his breath. His eyes get big and he smiles up at us. Anyway, apparently the same principle applies when the wind blows in his face. This is a picture of me holding Ryan at our side door so he can see the rain. The wind was blowing too, and every time it blew in Ryan’s face he would make that same face - he loved it. So much in fact that when it was time to say goodbye to the rain, we had more crying. Poor boy. So neglected.
So,
Rain
Fall
Tears
Flu
Happy wind face
AND, I JUST (as I am typing) accidentally rubbed off a burn scab on my wrist and it HURTS! OUCHIE!
AND…here is a great recipe you should all try. Its a great rainy day, Thanksgiving Eve recipe - easy, warm, cheap, and filling, but not so much that you wont have room for that turkey dinner tomorrow! Its a recipe my twin in DC sent me (thanks Jana!) for Cold Potato Leek Soup. I eat it warm though. Do whatever suites you!
(Sorry, no pic! Just trust me, its GOOD!)
Vichyssoise vesh-ay-swah-ze
(cold leek and potato soup)
Serves 6-8
1 lb. Potatoes, peeled and cubed
6 cups chicken broth
4 medium leeks
2/3 cup crème fraiche or sour cream
salt and freshly ground black pepper
3 tbsp. Chopped fresh chives to garnish
- Put the potatoes and broth in a saucepan and bring to a boil. Reduce the heat and simmer for 15-20 minutes.
- Make a slit along the length of each leek and rinse well under cold running water. Slice thinly.
- When the potatoes are barely tender, stir in the leeks. Season with salt and pepper and simmer for 10-15 minutes until the vegetables are soft, stirring occasionally. If the soup appears too thick, think it down with a little more broth or water.
- Puree the soup in a blender or food processor, in batches if necessary. If you would prefer a very smooth soup, pass it through a food mill or press through a coarse sieve. Stir in most of the cream, cool and then chill. To serve, ladle into chilled bowls and garnish with a swirl of cream and chopped chives.