Happy Halloween !

Today is our niece's 5th birthday. I wish we were out east to celebrate with her. Happy Birthday Madeline Marie !

Today is also my mother-in-law's birthday. Happy Birthday Yong Cha !

Today would have been my parents' 50th wedding anniversary. Miss you, Dad.

And Happy United Nations Day too !

6 years ago today...

... I attended my all-time favorite concert. Pearl Jam played beautiful Benaroya Hall in Seattle - a half acoustic, half electric night. Dan and I sat 6th row. One of many particular highlights for us that evening was their cover of Johnny Cash's "25 Minutes to Go":

One of our Japanese Maples is particularly vibrant this year. The leaves have been more yellow in the past falls, but they turned red-orange this season. Maybe it was the awesome, sunny summer weather we had. It hasn't been very sunny lately and I took the pic with my phone, so it doesn't really do the colors justice. But I wanted to get a shot before the leaves all fell off or blew away.

later addition - real photos

time for soup...

I have never made a cream-based soup before. Mainly because (1) Dan loves to make soup and (2) he makes DELICIOUS soup and (3) the combo of 1 and 2 are enough to keep me from trying. But feeling very fall-ish today, I decided to make a butternut squash soup. I started with this recipe and revised it a bit to my liking. It turned out really tasty and was velvet smooth. Here's my version:

Ingredients:

2 tbsp butter
4 cups of butternut squash, cubed
1 onion, chopped
1/2 cup carrots, chopped
1 cup apples, peeled and diced finely
3 cups chicken stock
1/2 cup apple cider
Salt and pepper to taste
pinch of nutmeg
3/4 - 1 cup heavy cream

Method:

Melt butter in large saucepan. Add squash, onion and carrots. Cook until onions are translucent - about 7 minutes.

Add apples and stir. Pour chicken stock and apple cider over and season with salt and pepper to taste. Cook the mixture for about 20 minutes, until the vegetables are soft. Let stand - covered - for about 40 minutes.

Pour into blender or food processor and puree until smooth. Strain through a china cap or chinoise back into a saucepan. Add heavy cream until desired consistency and add a pinch of nutmeg. Mix again with buerre mixer until cream is incorporated.

Heat through and serve with sliced almonds on top.

another Simon's Cat...

all good things must come to an end...

Rainy season is almost upon us and the temps are really dipping overnight, so the tomato plants met their demise today. I picked what ripe tomatoes remained and picked some green ones for I-don't-know-what. Into to compost bin the plants went - only to come back next summer as fertilizer for the new crop.

i love fall...

Today was a beautiful day here in Seattle - sunny, with that distinct fall crispness. The smell of falling leaves permeated the air. My friend Erin and I went to the Ballard farmer's market this morning to gather some local goodies. I feel lucky to be able to enjoy these types of markets year-round and to have great, healthy and organic choices at our disposal.

'tis the season...

Dan and I went to Carpinito Brothers pumpkin patch and corn maze this afternoon, just a bit south of us. The amount of pumpkins in the fields was amazing. According to our local fruit/vegetable stand guy, the warm summer weather we experienced in this part of the country allowed for an early and bountiful pumpkin season. I can't wait to carve !

sorry Chicago...

... but Rio de Janeiro will be hosting the 2016 Olympics

AP Photo/M Spencer Green