Monday, June 04, 2007

Monday Thoughts

Time for plants and time for planting! Can you guess what I've been up to by that opening sentence? We had over 250 square feet of pine bark mulch delivered last week and I worked on making an "island" in the backyard. When I ran out of mulch (and I need to get more) I began working on the area of our yard I call the "birdie buffet" because of the berry bushes I plant for them in this section! I added two more bushes - a rosy glow barberry and a cotoneaster! I also found a blueberry bush I am hoping to pick up this weekend to add to the group!

We are also looking at retractable deck awnings! The sun hits our deck almost all day which heats it up and makes it almost impossible to sit outside except in the early Spring or Fall. One of these awnings would be wonderful to have by providing shade and cooling off the deck area. It would also help keep the sun from hitting the back of the house so much thus helping cut back on our high air conditioning use!

In the Spring and early Fall, I work in the yard. During the hot humid Summer and cold Winter months, I scrapbook! Like a friend of mine told me -- "Balance. Keep the balance". *big grin*

Time to share another winning recipe! This time it's Homemade Tomato Dill Soup and sooooo good! Bake some fresh bread or pick up a loaf of fresh caraway seed bread at the bakery for eating with this! You can easily double this recipe which I often do! The fact that this soup is delicious either hot or cold makes it perfect for any season!

2 tablespoons butter
2 cloves garlic, minced
1 onion, chopped
1 (28 ounce) can peeled and diced tomatoes
1/2 teaspoon dried dill weed
1/4 teaspoon salt
1/4 teaspoon pepper
1 (10.5 ounce) can condensed chicken broth
1 bay leaf

Melt butter in a saucepan over medium heat. Add onion and garlic, and cook, stirring until tender. Stir in the tomatoes and condensed chicken broth, and season with dill weed, salt, pepper and the bay leaf. Bring to a boil, then reduce heat and simmer for 45 minutes.

Remove from heat, and discard bay leaf. Use a food processor or blender to puree the soup in small batches until smooth. Serve immediately, or chill and serve cold. A spoonful of sour cream is delicious on top!

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