Sunday, March 11, 2012


From the City...
Both Theo and I were sick with colds this weekend so we kept it pretty low key.  We've got a big birthday weekend coming up and we both need to be in fighting shape for it.  
Here's some pics from our snot and cough filled weekend here in Toronto.
The birthday party lists have officially begun including both the menu and the things to do.  We're keeping the menu pretty simple;
Finger sandwiches (egg salad, cucumber with sprouts, bologna with cheese (I know, bologna??? but it makes Simon think of his childhood so we're making some exceptions)
Veggie tray with hummus and yogurt dip
Fruit tray
Cheese and crackers
Chocolate cake with Ice cream

I have to work this week so poor Simon has A LOT of work ahead of him.  
We had chicken soup, recipe here.  I left out the food colouring which seemed odd to me but definitely kept the roux, it made all the difference.  But really, when doesn't butter make the difference?  
I also made this carrot soup which we all loved.  We used coconut milk because we both have colds so we're laying off dairy but you could definitely use cow's milk or soy or almond, whichever you prefer.
  • ·       1 tbsp butter
  • ·       2 onions
  • ·       1 ¼ lb carrots (about 10)
  • ·       1 sweet potato, peeled and coarsely chopped
  • ·       4 cups Stock or water
  • ·       1 tsp ground cumin
  • ·       ½ tsp salt
  • ·       ½ tsp pepper
  • ·       ½ cup coconut milk
  • ·       chopped cilantro for garnish
In saucepan, heat butter over medium heat; cook onions, stirring often, for about 5 minutes or until softened. Add carrots, sweet potato, stock, cumin, salt and pepper; bring to boil. Reduce heat to medium; cover and simmer for 20 minutes.
Puree in food processor or blender until smooth. Blend in coconut milk. Return to pan and reheat. Serve with cilantro.  
Copious amounts of hot tea, homemade mcmuffins and walks with the boys.
Now, let the week begin.  
Linking up with Amanda at The Habit of Being.


  1. so glad to see the addition of coconut milk to your chicken soup -- it makes it soooooo tasty and healthy!

  2. I'm dying to make this soup now.


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