July 14, 2010

Well, a lot has happened since my last post.

I now have an air card for the laptop which should make it easier to update my blog.

We have a new granddaughter, Sabrina. (that makes 10)

The colonoscopy that was rescheduled to May was re-rescheduled to June 30th. Both Ella and I were given good reports on those tests.

Our Camping Resort has been very active with the snow birds all back and the weekenders and month long campers making use of the facilities. In June we had a Halloween Party with costumes and trick-or-treating for the kids. In July we'll have Christmas-In-July and of course Mrs Claus and I will be there with treats for the kids.

We've been continuing to watch the great-granddaughters, however on a reduced schedule. We've had them here at the North Pole where there are activities and playground equipment to keep them busy. And lots of swimming time also.

Speaking of the 'greats', Charlotte had a swinging accident while at her mother's and broke her arm. This tough little 5 year old didn't even cry when they reset it. Her only complaint was that they gave her a plain white cast instead of a pretty colored one.

Ella and I have been continuing to work part-time at the resort. She in the clubhouse and I at the gate.

I'm including an original reciepe for Cream of Lentil soup

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I made a tasty lentil based soup yesterday. I guess I’ll call it Cream of Lentil Soup. (I’m not the measuring kind, so the measurements are all approximate.) ½ Cup lentils (washed and sorted) ½ Cup chopped carrots ½ Cup chopped celery ½ Cup finely chopped cabbage 1/8 Cup finely chopped chives (I’d have used onion if I were not allergic to the tasty things) These were all combined in a medium sauce pan and covered with chicken stock to a depth of about a ½ inch. Seasoned with a couple generous pinches of cayenne pepper, salt and pepper. Bring to a boil then cover and simmer at low temperature until carrots and lentils are soft. (about 30 minutes). You want this to reduce the liquid but not run dry so watch and add more chicken stock if too dry or cook uncovered for a while if too wet. The goal is to end up with a thick creamy soup that still has some texture Tasted test and adjust seasonings. (at this point I thought it need a little splash of balsamic vinegar) Reserve about a fourth of the soup and purée the rest. Recombine the reserved and the puréed portions. Stir in a ½ cup of vanilla yogurt and serve with a sprinkle of shredded cheddar. This was enough to make two generous portions. Which was fine as a meal by itself. If you are serving as part of a larger meal, it would serve four.