Thursday, September 15, 2011
A Sinking Ship
Wednesday, September 14, 2011
Nurture vs. Nurture
Tuesday, September 13, 2011
Toy Story
Monday, September 12, 2011
Real, Pretend, Real, Pretend
Sunday, September 11, 2011
September 11
Saturday, September 10, 2011
Take my Time, Please
Friday, September 09, 2011
No Post Today
Thursday, September 08, 2011
Blue Velvet Cake
Wednesday, September 07, 2011
Camera Troubles
Tuesday, September 06, 2011
Monday, September 05, 2011
Sleep No More
Friday, September 02, 2011
School Daze
Thursday, September 01, 2011
Hurricane Hoopla
Wednesday, August 31, 2011
Tuesday, August 30, 2011
Sneaky Seagulls
Monday, August 29, 2011
Beach Adventures
Sunday, August 28, 2011
Ray Of Sunshine
Saturday, August 27, 2011
A Wrinkle In Time
Friday, August 26, 2011
School Stuff
Thursday, August 25, 2011
Artless
Wednesday, August 24, 2011
Oh, Deer
Tuesday, August 23, 2011
Bikes
Monday, August 22, 2011
Sunday, August 21, 2011
Yard Work
Saturday, August 20, 2011
Confidential
Thursday, August 18, 2011
Giving Back - with Soup
Ingredients
1 tablespoon olive or canola oil
1 yellow onion, chopped
2 garlic cloves, finely chopped
1 teaspoon peeled, finely chopped fresh ginger root
2- 2 ½ pounds zucchini (about 3), sliced or diced
1-1½ tablespoons curry powder (sweet or hot, depending on your taste)
½ cup brown rice
6 cups chicken or vegetable stock
2 tablespoons chopped fresh basil or cilantro leaves
1 cup Oikos Organic Greek yogurt
Directions
Place a medium size soup pot over medium low heat and when it is hot, add the oil. Add the onion, garlic, ginger and zucchini and cook until the onion is golden and the zucchini is almost tender, 10- 15 minutes.
Stir well, add the curry and rice and cook 10 minutes. Add the stock and bring to a boil. Lower the heat to low and cook, covered, until the rice is tender, about 30 minutes.
Remove the solids and place in a food processor or blender. Process until completely smooth, gradually adding remaining broth, basil or cilantro and yogurt.
Serve immediately, or cover and refrigerate up to three days. Serve hot or chilled.
Wednesday, August 17, 2011
Zucchini Squash
Tuesday, August 16, 2011
Day Camp
Monday, August 15, 2011
End Of The Summer?
Sunday, August 14, 2011
Saturday, August 13, 2011
Running
Friday, August 12, 2011
Time Change
Thursday, August 11, 2011
Luna Park

Wednesday, August 10, 2011
Eating Out
Tuesday, August 09, 2011
Who's That Lady?
Monday, August 08, 2011
Beep Beep
Sunday, August 07, 2011
Evolution Of The Ice Cream Cone
Saturday, August 06, 2011
Castle in the Clouds






