Stunning Sunsets
I captured this sunset sequence recently, the winter sunsets in our part of the world are part colour and part apocalyptic cloud at times, always beautiful.
Canine Chuckles.
Are you a dog or a cat person? This comic strip made me laugh. Anyone who owns a dog and has tried to do floor exercises at home will understand. Everything is a game and their love for you is unconditional. Dogs really truly are the best people :)
Who loves soup? This is the first of many soup recipes I hope to share over the coming weeks. Simple and delicious soul food. Winter warmers. Call it what you will :) I found this recipe here:
Pea, Zucchini and Mint Soup
Ingredients:
2 teaspoons olive oil
1 large brown onion, finely chopped
2 garlic cloves, crushed
2 (about 300g) potatoes, peeled, coarsely chopped
1L (4 cups) water
375g (2 1/2 cups) frozen peas
2 (about 300g) zucchini, coarsely chopped
1/4 cup chopped fresh mint
125g (1/2 cup) low-fat ricotta
2 tablespoons chopped fresh chives
8 slices crusty sourdough
Heat the oil in a large saucepan over medium heat. Cook the onion, stirring occasionally, for 5 minutes or until soft. Add the garlic and cook, stirring, for 1 minute or until aromatic.
Add the potato and water. Increase heat to high and bring to the boil. Reduce heat to medium-low and simmer for 8 minutes or until the potato is almost tender. Add the peas and zucchini, and simmer for 5 minutes or until the vegetables are tender. Set aside to cool slightly.
Stir in two-thirds of the mint. Blend half the vegetable mixture in a blender until smooth. Transfer to a clean saucepan. Repeat with the remaining vegetable mixture. Stir over medium heat until heated through. Season with pepper.
Combine the ricotta, half the chives and remaining mint in a small bowl. Season with pepper.
Ladle the soup among serving bowls. Top with remaining chives. Spread the ricotta mixture over the toast and serve with the soup.
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