"Kari, are you okay? Rachel just called and said she was worried because you haven't picked her up to take her to work yet."
Oh no! I totally spaced that today is Wednesday -- my morning to take our sweet neighbor to her job in Lindon. I stammered an apology and told Rachel's mom I would leave immediately. Rachel graciously reassured me that I was not the only person to forget. That almost made me feel worse. But I got her to work and tonight I will write this obligation down on all of the Wednesdays in my planner instead of just a week at a time.
I use the dining table as my office space. I can see out the windows to the back and the front and watch the world while I work. I thought the police officer walking up to the front door wanted to talk to Natasha. I cringed when I heard him tell her he needed to talk to me. He handed me a subpoena to appear in court tomorrow to testify against the guy that assaulted Natasha back in July. Ugh. Thank goodness I saved a bowl of the yummy chowder that Sandy Vernon served at the luncheon yesterday because I needed some serious comfort food. A piece of Cadbury dark chocolate helped a lot too.
|too many apples!|
As you can see, I haven't even started harvesting those apples yet.
A few more facts about apples (according to the University of Illinois Extension website):
* Apple blossom is the state flower of Michigan.
* Apples are fat, sodium, and cholesterol free and a medium apple has about 80 calories.
* Charred apples have been found in prehistoric dwellings in Switzerland.
|Squash from my sister-in-law's garden and apples from our trees.|
Emeril's Butternut Squash and Apple Soup
4 slices of bacon
1/2 cup finely chopped onions
1 large leek
1 large clove garlic ( I always add a little extra...but I love, love, love fresh garlic!)
1/2 bay leaf
salt, pepper to taste
1 1/4 lbs butternut squash, seeded, peeled, and cubed
|Can't you just smell the bacon!|
2 cups chicken stock
1/2 cup water
2 Tbls. sour cream, plus more for garnish
Apples, unpeeled and sliced for garnish
|here's one of those peeler/corer/slicer thingamabobs!|
Chop up and cook the bacon. Set it aside for garnish. Use 1 1/3 Tbls of the rendered grease to saute your onions, leeks, bay leaf, and garlic until tender. Season with salt and pepper. Add your squash, apple, broth and water.
|Ready to cook.|
Makes about 4 1/2 cups. (Recipe from abcnews.com/recipe)
|Be careful! It is hot!|