Wednesday, March 21, 2012

Ginny's Very Ill

I've just heard that my sweet friend, Ginny, is very ill and in the hospital tonight.  Many of you share that friendship with me and I knew you'd want to know.

Ginny writes the delightful Let Your Light Shine, a blog sharing her wonderful photography, her uplifting prose and her zest for life.  I'm not sure how I met Ginny online but we became fast friends and, on a crisp and lovely October 2010 morning in our beloved Shenandoah Valley, we met in person.  We chatted away for hours over coffee.  We shared that we'd both been "warned" about meeting up with strangers from cyberspace and had a good laugh.

Tonight, Ginny needs your prayers and good wishes for her healing, for those who treat her and for those who love her--especially for her husband Phil.  Just a few days ago, Ginny said that every day with Phil was a good day.  Please pray for many more of those good days for them.

Thank you.

Three Feet of Snow and Carrot Soup

Three feet of snow got your attention didn't it?

The three feet of snow was in Tahoe.  That's where our older son and his lovely lady were for the weekend.  The snowfall made for some great snowboarding and skiing.  They were enjoying snow while we were enjoying the mid-80s and no snow.

While the snow was piling up at Tahoe, our grass was turning a vibrant shade of green.  The redbuds were redding.  The magnolias were blossoming (yes, we have magnolias in the midwest).  The azaleas were popping out color.  And the bulbs, oh the bulbs were really getting their acts together.  Deep purple hyacinths are cavorting with daffodils.  Forsythias are rubbing shoulders with japonicas.  Spring is glorious!

I'm so happy the kids shared this photo with us.  It provides a perfect segue to my lovely hot carrot soup recipe today.  Yes, even in 80+ degrees, we enjoy warm soups.  This particular carrot soup is also quite nice served chilled--just not yet.

Carrot Soup

1 tsp canola oil 
1 small onion cut into a rough chop
2 tsp ground cumin
5 large carrots, roughly chopped
6 cups vegetable or chicken broth
(I used a combination)
1 tsp salt
1 cup freshly squeezed orange juice
2 tsp fresh lime juice
1 tsp grated orange zest to garnish
Heat the canola oil in a medium-sized pot set over medium-high heat. Add the onion; saute, stirring for 2 to 3 minutes until soft and translucent.
Stir in the cumin and cook for about 2 minutes. Stir in the carrots, stock or broth and salt; simmer partially covered for 30 to 40 minutes or until the carrots are very tender.  Cool slightly and puree with an immersion blender or regular blender.

NOTE:  This soup is delicious served chilled as well.