Tuesday, October 25, 2011

Indian Corn

A few weekends ago we took Lailah over to her Great Aunt and Uncle's house to pick some Indian Corn. She was so stoked to explore new terrain and check out all the cool colors the corn had to offer. She said hello to the horses, ate a couple of tomatoes, and found her first love, an oddball of a pumpkin, different from all the rest. Sticking out like a sore thumb this little pumpkin was white with orange stripes, calling out to Lailah above all the rest. She kneeled down and gave that ol' pumpkin a kiss and hug - it was love if I ever did see it.

Friday, October 21, 2011


A couple of weekends ago Andy and I headed out to Wendover for a night. We aren't much for losing our money, so we spent a bunch of time at the historic airfield. Here are a bunch of pics:

On the way out there we stopped at the salt flats to take some pics and admire the oddness of the salt. I'd actually not ever stopped before; it was pretty amazing.
This guy was trying to take pictures of himself, so I went over and offered to take a few for him...we had passed him on the freeway riding his motorcycle - when he started talking I asked him where he was from...he was from Sweden and was very thankful for the help. In retrospect I wish I had asked him more questions, I bet he had an interesting story to tell.
 The sunset was quite gorgeous.
 These are pics from the view tower at the airfield...I am freakishly afraid of open heights, but I made myself climb this bastard, and I am so glad that I did. The textures, the old paint, the view...It really was quite cool.
 It's beautifully sad to see the state that some of the buildings are in.

 Welcome to Wendover!
 I LOVE nose art!

 And there she is...the Enola Gay Hangar. They have started restoring it - the side near the tower on the right is nearly finished...but to be honest, I like the old rusty version better.
 And when I woke up the next day, I thought I was on the planet mars...it was one of the most bizarre sunrises I have ever seen.

Friday's with Lailah 12 & 13

Friday's with Lailah episodes 12 and 13 were actually un-Friday's with Lailah because I had to work. =( But my mom caught a few pictures of Lailah and I on what would have been Friday with Lailah episode 12, and I caught a few on the way to work.

Wednesday, October 5, 2011

Fridays with Lailah - Episode 11 - Around the House

This past Friday with Lailah was a busy one. We went shopping for Andy's Birthday, went to the grocery store, and then spent the remainder of our day cooking and baking.

Lailah got a cold, and then I got a cold, and then Grandma got a cold, and mentioned that she wanted something with garlic to open her sinuses, so I made some garlic soup, and Andy said he wanted cookies for his Birthday, so I made Chocolate Chip. 

Lailah was a little trouper all day long and kept herself occupied playing close by. Every once in a while we would take a break to dance and laugh together...the best part of the day. And she had fun coloring on her Daddy's Birthday card...and herself...and the mirror. I love that she enjoys being artistic! I look forward to all her doodles and masterpieces. 

44-Clove Garlic Soup with Parmesan Cheese
Serves 4

26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
18 garlic cloves, peeled
3 1/2 cups chicken stock or canned low-salt chicken broth
1/2 cup whipping cream
Parmesan cheese

Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.

Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in small batches, puree soup in blender until smooth.(I used an immersion blender, much easier, less dangerous, go get one!) Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper. 

Divide grated cheese among 4 bowls and ladle soup over.