years later...

Years later, we peek in to the empty limestone building with our curious children close by.  I only remember the way it was on that marvelous evening in November.  Lights were strung, the accordion and violin played familiar Italian tunes into the evening, friends and family stood by us, cakes of ladyfingers and cranberries waited by the window to be cut, rustic chandeliers and candles glowed against the simple stone walls and the warm honey-colored rays of the setting sun welcomed us as newly weds.

Now, years later, our lives are so vastly different from that day.  Our priorities have changed by the little ones that now grace our lives.  Yet, that familiar feeling of friendship, closeness and enchantment still remains and links us together no matter how much things change.

So happy we remain. 

Cheers to these sweet years together!

they were...

Only one of them threw us for a loop when she exclaimed that she wanted to be a butterfly.  The other enjoyed the safety and security of her very tame and comfortable jack o' lantern costume.  

Now, what do we do with all the candy?  They've turned into addicts overnight...

what will they be?

Do your kids change their minds about Halloween costumes as much as mine do?  We have been through a flurry of costume changes and ideas over the past few weeks.  I think I know what they are dressing up as tomorrow night but I am bracing myself for changes that might happen in an instant...

What will they be?

happy halloween weekend!

fair

We recently made a trip to the state fair.  It was everything I have ever heard about and more.  The kids loved the animals and people watching.  All the fried foods were there too {although I somehow missed the famous fried butter}.  My favorite were the corny dogs and potato chips.  What a healthy way to spend the day.  And we can't forget Big Tex.  The all-knowing cowboy hovers over everyone and charms with his thick southern drawl.

We had a ball at the Children's Corner.  They had a wonderful little farm activity for the kids that taught about harvesting your crops, selling, earning money and then spending it.  It was adorable and a fun way for the kids to learn about where food comes from and how hard people work to get it to our tables.   

It was fun to see this 100-year-old state tradition and take part in it with the kids too.  

ballpark

There is something so familiar about the ballpark in the summertime.  The exuding warmth from the field and intensely patriotic feel keeps everyone's eyes locked on the field and the excitement of the game.

Well, our Texas Rangers have made it to the world series.  Yea!  Now, I have to clarify that we aren't huge baseball game watchers but we have been to a few Rangers games and enjoy them immensely!

What fun it is to cheer our home team!

warm and cozy: time for SOUP!

With the arrival of the cooler weather, it is definitely time for soup!  I love homemade soup.  Lovely concoctions of herbs, vegetables, stock and sometimes meat make for the most delicious and healthy meals.

I made this one today to soothe a growing cold and to warm the little souls in the house.  It was the most delicious tomato soup I have ever tasted.  Of course, the recipe included basil which is still growing like mad. I feel like I need to utilize it before it dies off for the season.

I kept my soup a little more hardy by not blending it too smooth.  It was hardy and full of flavor, yet light and fulfilling.  I served mine with a toasted cheese sandwich.  It would also be great with some hardy bread.  Enjoy it on a cold night!

Roasted Tomato-Basil Soup  

The Barefoot Contessa

Ingredients

• 3 pounds ripe plum tomatoes, cut in half lengthwise
• 1/4 cup plus 2 tablespoons good olive oil
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 2 cups chopped yellow onions (2 onions)
• 6 garlic cloves, minced
• 2 tablespoons unsalted butter
• 1/4 teaspoon crushed red pepper flakes
• 1 (28-ounce) canned plum tomatoes, with their juice
• 4 cups fresh basil leaves, packed
• 1 teaspoon fresh thyme leaves
• 1 quart chicken stock or water

Directions

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.