Friday, June 12, 2009

Duffy, get off the table

That's what gets said around here the most these days!

We are officially still waiting for something like summer, actually it would be safe to say we are waiting for something like spring. We've just had rain, and cold.

Here are some pictures of some things we've been doing.

We went to Kids fest, always a GREAT time! Unfortunately the weather was chilly so the day was a little bit challenging to enjoy. Here Corrina is getting Wings to fly. She told us "I will fly way up in the sky and mommy and daddy will wave BYE Corrina." The actions were adorable. She was pretty sure these wings would carry her far far away!

We have a beautiful nature conservatory type thing just outside the city with floating docks and a critter dipper swamp. we scooped up so many amazing little water bugs, and got to say hello to geese. I think we caught the geese in a little marital spat. Wow, I'm glad dave and I don't have pointy beaks and huge wings to use against each other when we fight!

From this photo you can see we've been to Holland to visit the tulips. That's a big fib.

Here's a recipe I made earlier this week. The whole family loved it. I may stop making spaghetti sauce with ground beef, it was THAT good!
From: Martha Stewart Wholeliving. Here's the link if you want more.


Serves 8

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 1/2 cup finely chopped carrots
  • 6 cloves garlic, minced
  • 1 1/2 cups lentils, rinsed
  • 1/2 teaspoon dried thyme
  • 1 can (28 ounces) whole tomatoes in puree
  • Coarse salt and ground pepper
  • 2/3 cup low-fat plain yogurt
  • 1 1/2 pounds spaghetti or linguine
  • Grated Parmesan cheese (optional)


  1. In a large pot, heat oil over medium heat. Add onion, carrots, and garlic; cook, stirring occasionally, until softened, about 5 minutes. Add lentils and thyme; cook, stirring, until lentils are coated, about 2 minutes.
  2. Break up tomatoes using your hands or a spoon and then add along with puree. Add 4 cups water and bring to a boil. Reduce heat, cover tightly, and simmer, stirring occasionally, until lentils are tender and starting to break down, about 45 minutes. Season generously with salt and pepper. Remove from heat. If eating right away, stir in yogurt.
  3. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package instructions; drain. Toss with sauce and top with grated Parmesan if desired.