The first week of November has brought the overwhelming presence of fall and the swift arrival of winter. The temps are getting closer and closer to the 30s and between the hours of noon and 5pm, a sweater and scarf our necessary in our apartment. This week we've enjoyed a nice autumn walk, a wine festival, and discovered a new smash hit recipe....
walking through the parco maddalena....look closely to see the professional tree climbers...
Back for the 3° year at the Alba Wine & Truffel festival. The Negro, Roero, Mark's new favorite wine. Given a 3 glass rating in the Gambero Rosso, italy's famed wine editor. Sold for €25.00 here and $65.00 in the states.
Mark happily drinking for "3" and Laurie helping him celebrate. I'm now designated photographer, driver, and cheap date at all these events.
Now for my latest recipe, that will surely brighten and warm up any brisk fall or winter day,
Carrot Soup with Ginger & Lemon
1/4 cup butter
1.5 onions, chopped
couple shakes of ground ginger
couple shakes of cumin
1/2 a habanero pepper ***, minced, or whatever pepper you have on hand
3 cloves garlic, minced
8-9 carrots, peeled and chopped
1 can tomatoes in pieces
1.5 tsp lemon peel, grated
3 cups chicken or vegetable stock
lemon juice from 1/2 of a lemon
1. Melt butter in large pot, add onions and sautee for 4 min
2. Add ginger, garlic, pepper, cumin and saute for a few minutes
3. Add carrots, tomatoes, lemon peel and sautee for 1 min.
4. Add stock and bring to boil. Let simmer slightly uncovered for 20-30 min
(until carrots are tender) Tasting at this point is a good idea in case any a
5. Cool slightly and puree with hand mixer (should be rather creamy)
6. reheat soup and serve with some squeezed lemon juice and nice warm bread!
***habanero gives it a kick that may be too much for some. When in doubt put a cup of whole milk or cream on the table for people to add in just in case.
lady in waiting
bird's eye view
the size of our growing bimbo, i thought this was cute
