Fun Friday: Family, Friendship, Felines, Food ….FALL!

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

 

 

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

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

Dis 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!

 

 

 

Bis 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!
Sis for sunset at home between trips.
Sis for shimmering moonlight – I love Fall Nights !

Iis 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!
Gis 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!  

 

 

 

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