Ever since we had the big English Walnut tree cut down behind our house, the morning sun is very strong coming through our bedroom window and into the library. Love it.
A little extra with morning chores. Worked on getting the stalls for Karen's horses ready. They will be moving up from Florida in less than a month.
A gate has to go up at the south end of Berlin's stall, but other than that, everything is set.
Both stalls are huge. One is 14x16 and the other is 16x16.
Abbe (above) and Moon (below), also have big stalls. Berlin's will be shortened by 4 feet and is still almost 20 feet long.
Class this morning.
This is Madonna (really, Donna....I am Lorenzo to her). Several years ago I took a couple of Italian classes as I just love the language. My instructor (born in Italy) also has been cutting my hair for over 30 years. Anyway, now Madonna is taking lessons in preparation for a trip to Italia with her two daughters. She and Pat do all kinds of practical things, all in Italian. They have gone to Wegmans and yesterday they went for a walk in the village. On the way, they ran into two people walking their dog and decided to stick to their Italian, never switching to English. They said good morning and all that stuff, then talked about the dog. When they left, the people said "Welcome to the United States!" I guess they were convincing. What a great way to learn another language.
Today she brought the soundtrack from a movie about Italy.
I picked a basket of veggies for our friend Kathy and got very motivated to make some potato and leek soup....as hot as it was outside, it sounded good.
Evening chores at 5:30. Got the soup done just in time for Gary to eat before going into Rochester for a meeting at City Hall.
The wagon got painted the same color as the studio, and the Garlic is now on sale.
This was my supper tonight. Cheesie Leek and Potato Soup, leftover corn salad, and rice crackers with pepper jelly. So good.
Here is the recipe. Very simple.
Cheesie Leek and Potato Soup
4 cups leeks, 4 cups potatoes, 4 cups chicken stock (Sara, you can use veggie stock), 2 peeled carrots, 1 1/2-2 cups milk (you can use half and half if you want), 1/2 cup sour cream, 1 cup grated cheddar cheese, 1 Tbsp. Dijon mustard, salt and pepper to taste.
Put leeks, potatoes, carrots and stock in a pot. Cook until tender. Blend in a food processor and put back in a pot. Add milk, sour cream, mustard and season with salt and pepper. Stir in cheese until it melts. Garnish with chives. I never follow recipes, so you may alter this according to what you prefer.
Let me know if you try it.