Fall’s been interesting…a non-stop adventure for this Type A Lady!  I thought I’d share some of my Fall Fun!  AND…cause I’m so Type A : I’m writing this in the acronym:

GOD’S BLESSING

 

 

G – is for golden – the color of the Illinois corn fields which crosspatched my view from the plane!

O – is for the orange leaves which shimmered in the Missouri hills on the way to the cabin my father built in  1949.

D – is for dad’s birthday – my mom, sister and I celebrated dad’s birthday with a road trip to our special cabin  above  the  river.

S – is for simmering soup   I flew to Denver to visit my youngest daughter and her two business associates, @hankandboris – the super cats! I climbed the table bench to get this shot of our  pumpkin soup, cheese, bread and prosciutto!  What a feast for girl and cat sleepovers!

 

 

 

B – is for Baby Shower – I’m headed off for the birth of my first grandchild in one week!

 

 

 

 

 

L – is for loving Fall family times
E – is for energetic – Nothing like keeping up with the kids!
S – is for sunset at home between trips.
S – is for shimmering moonlight – I love Fall Nights !

I – is for Indian Summer and the day we discovered the love notes in the barn.
N – is for nighttime – I love Fall walks in the cool darkness!
G – is for God. I’m so thankful to God for my fun fall adventures!

Bonus Fall Blessing!

Special thanks to @rachelcooksblog for this yummy Fall treat:

Pumpkin Soup

INGREDIENTS

• 2 teaspoons coconut oil
• 1/4 cup minced yellow onion
• 1/2 cup minced celery
• 1/4 teaspoon sea salt
• 1 clove garlic, minced
• 1 teaspoon curry powder
• 3 cups low sodium chicken or vegetable broth
• 1 can (15 oz) 100% pure pumpkin puree
• 1 cup full-fat plain Greek yogurt
• Pumpkin seeds to garnish, optional
• Honey to taste, optional

INSTRUCTIONS

• In a medium saucepan, heat oil over medium heat. Add onion, celery, and salt, and cook, stirring, for about 5 minutes or until onions are translucent and celery is softened.
• Add garlic and cook for another minute, stirring, until garlic is fragrant.
• Add curry powder and cook for another minute, stirring, to toast spices.
• Stir in broth and pumpkin and cook until simmering. Remove from heat and CAREFULLY blend using an immersion blender. Slowly stir in yogurt.
• If needed, heat again over low heat to warm through.
• Garnish with pumpkin seeds if desired.

Yum Yum!