I am so pleased to be able to say our son-in-law now has a new website to exhibit his wonderful wildlife paintings. There is a link at the top of my sidebar on the right.
As I told you yesterday, all the balconies are finished on the wing near us. Today there wasn't a machine anywhere on our side of the building, I felt positively neglected. The weather has been phenomenal enabling them to carry on working although I am not sure how long for. A friend posted pictures of geraniums blooming on her balcony - she couldn't believe it on November 14. It really is incredible - it has been getting cool at night but we have had bright sunny days for ages now.
Nearly forgot, my bowling lousy, worse than ever, Matt however, had a good day.
I forgot about the super moon last night, first one since 1948 (I wasn't very old at the time, I don't remember it), but JoJo Earle and our son-in-law Mike, the artist mentioned above took photos and published them on Face book. This was Mike's picture.
This sounded like an interesting version of Sweet Potato Soup. It is also vegan if I am not mistaken.
Sweet Potato–Coconut Soup with Thai Curry
A trio of coconut--coconut oil, coconut milk and toasted coconut flakes--makes its way into this
fragrant and lovely twist on a classic Thanksgiving soup
3 Tbs organic coconut oil
2 onions (1 pound), chopped
2 medium green bell peppers, chopped
2 Tbs Thai red curry paste
2 Tbs minced fresh ginger
2 garlic cloves, minced
3 1/2 lbs sweet potatoes, peeled and cut into 1 1/2-inch pieces
One 15-ounce can unsweetened coconut milk
3 Tbs fresh lime juice
Toasted unsweetened coconut and cilantro sprigs, for garnish
1. In a large saucepan, heat the coconut oil. Add the onions and peppers and cook over moderate heat, stirring occasionally, until tender, 10 minutes. Add the curry paste and cook, stirring, about 2 minutes. Add the ginger and garlic and cook until fragrant, about 1 minute. Add the sweet potatoes and 2 quarts of water and bring to a simmer. Cook until the sweet potatoes are tender, about 25 minutes. Remove from the heat. Stir in the coconut milk and lime juice.
2. In batches, purée the soup until smooth. Serve hot, garnished with coconut flakes and cilantro sprigs.
Servings: 8
Tips
The soup can be refrigerated for 3 days.
Author: Melissa Clark
Have a great day
As I told you yesterday, all the balconies are finished on the wing near us. Today there wasn't a machine anywhere on our side of the building, I felt positively neglected. The weather has been phenomenal enabling them to carry on working although I am not sure how long for. A friend posted pictures of geraniums blooming on her balcony - she couldn't believe it on November 14. It really is incredible - it has been getting cool at night but we have had bright sunny days for ages now.
Nearly forgot, my bowling lousy, worse than ever, Matt however, had a good day.
I forgot about the super moon last night, first one since 1948 (I wasn't very old at the time, I don't remember it), but JoJo Earle and our son-in-law Mike, the artist mentioned above took photos and published them on Face book. This was Mike's picture.
This sounded like an interesting version of Sweet Potato Soup. It is also vegan if I am not mistaken.
Sweet Potato–Coconut Soup with Thai Curry
A trio of coconut--coconut oil, coconut milk and toasted coconut flakes--makes its way into this
3 Tbs organic coconut oil
2 onions (1 pound), chopped
2 medium green bell peppers, chopped
2 Tbs Thai red curry paste
2 Tbs minced fresh ginger
2 garlic cloves, minced
3 1/2 lbs sweet potatoes, peeled and cut into 1 1/2-inch pieces
One 15-ounce can unsweetened coconut milk
3 Tbs fresh lime juice
Toasted unsweetened coconut and cilantro sprigs, for garnish
1. In a large saucepan, heat the coconut oil. Add the onions and peppers and cook over moderate heat, stirring occasionally, until tender, 10 minutes. Add the curry paste and cook, stirring, about 2 minutes. Add the ginger and garlic and cook until fragrant, about 1 minute. Add the sweet potatoes and 2 quarts of water and bring to a simmer. Cook until the sweet potatoes are tender, about 25 minutes. Remove from the heat. Stir in the coconut milk and lime juice.
2. In batches, purée the soup until smooth. Serve hot, garnished with coconut flakes and cilantro sprigs.
Servings: 8
Tips
The soup can be refrigerated for 3 days.
Author: Melissa Clark
Have a great day
What fabulous paintings - they look like photos - gorgeous.
ReplyDeleteThis Autumn has been a total blessing hasn't it - my passion flower is still blooming and I still have geraniums blooming in pots outside - amazing for mid November.
The are fabulous Fil. We have several in our apartment, some prints but 3 originals.
DeleteIt is incredible how the weather has held on. Hope we don't pay for it later.
Your son-in-law does beautiful work, doesn't he.
ReplyDeleteAs far as the super moon goes I suspect the last one wasn't made much of even of we'd been old enough to remember it. That soup sounds delicious
He does Helen, I agree.
DeleteYou are probably right. Certainly don't remember anything about it but it would have been not long after the end of WWII.
I am enjoying this weather, but with temps in the 60's this week it means I will have to mow the lawn - again. I really hoped that Sunday would be the last time. Of course I am busy cleaning the garden cause I know that a snowstorm could come at any time as it did last year before Thanksgiving.
ReplyDeleteThat's a pity having to mow again Denise. They have talked about snow a couple of times but so far nothing.
DeleteIt has been so mild they have extended the yard waste pick-up all the way to December 15. Hope I am not still mowing in December, lol.
DeleteI dunno, would you rather shovel or mow Denise? I see they are forecasting light snow for this weekend here.
DeleteGood point.
DeleteIt is pleasant here in Phoenix, running the air conditioner just a little bit. I like the picture of the super moon, came out great!
ReplyDeleteBetty
Can't imagine it although I couldn't handle your summer temps Betty. It is a good picture isn't it?
DeleteI forgot too! Well I'm still here Jo and I have gone fully mad at least not yet. The Livescience site has a full article up on maddness so its been researched. I think we'll know when I start howling.
ReplyDeleteI hope not anyway Spacer Guy. Howling would be a good clue I guess.
DeleteYour son-in-law is quite talented. I checked out his site. Really amazing level of detail in those pieces.
ReplyDeleteThat Thai coconut soup looks like the most deliciously wonderful thing that would keep me full for all of 30 minutes before I was starving again.
We certainly think so Bryan. He does go in for lots of detail.
DeleteI would have thought the sweet potatoes would fill you up for a while.
I love your son-in-law's work. The lambs were my favorite. How sweet.
ReplyDeleteI had pumpkin soup at a book event. I didn't think I'd like it, but it was good.
Lambs? I have to check through, not seen those.
DeleteI love it. I had it served to me from a pumpkin once so when I was making it for a crowd, I did the same thing.
Wow, Mike got a great photo!
ReplyDeleteNot only a paint artist but a camera artist too Alex.
Delete