My kindergarten class spent an afternoon coloring our plans for the future. From firefighter, THE cashier, to football player… My classmates and I chose what we’d like to be when we grow up.
And my mom and a classmate’s grandmother made our artwork into this beautiful quilt!
Each class does an art project that gets auctioned off at our annual school fund-raising auction. The art projects are usually some of our highest bids and this one went for $1,600.00!
I pick up my Mia from pre-kindergarten just before lunch. This works out well, as we often sneak down to our local Moscow Food Co-op to pick up a little lunch and grab a few dinner groceries. Guess what happens sometimes on Mondays?
It’s Mustache Monday! Their yummy little deli/bakery gets a little wild with the breadsticks on Mondays. Perfect for dipping into some of their scrumptious homemade soup.
Mother and child. Or rather … sweet and sweeter.
Meet Lord Charles (properly), Studmuffin Charlie (daily), and his mother Sweetheart (properly), Loverly and Sweetie Pie and Dream Girl (daily).
Don’t you love they way they posed for you? Not at all camera shy these two.
I recently used up the last of the “herb cubes” in my freezer. Here’s the recipe again—an oldie but a goodie!
Preserving herbs in oil is a quick and easy process that adds convenience to cooking and reduces waste. Whether you buy herbs from the market or you grow your own, it always seems like there comes a time when you have more than you need. Rather than let them sit in your fridge with the best intentions of using them before they spoil, try preserving them.
First, gather your ingredients …
To properly preserve whole sprigs of hardy herbs like rosemary, sage, and thyme for later use, place a sprig in the bottom of a small jar and cover with olive oil, butter, or a combination of both.
Place in the freezer and remove when ready to use.
For convenient portions of minced herbs, mince any extra and fill ice cube trays about ¾ of the way full with herbs. For our cubes, we used parsley rosemary, sage, thyme, and basil.
White Bean Soup
Sauté 1 diced onion, 1 diced bell pepper, and 1 clove minced garlic in 3 T olive oil. Add 1 bay leaf and ½ t ground fennel; cook for 5 minutes. Add 1 diced Yukon Gold potato, 2 T white wine, 1 T lemon juice, and 2 cups vegetable stock; bring to a boil, then reduce heat and simmer for 15 minutes. Add 1 can (16 oz) undrained cannellini beans; heat for 5 minutes. Remove bay leaf; add salt and pepper to taste. Serves 4.