What are you up to this weekend?
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We're thinking about braving the crowds at the State Fair and getting together with friends for dinner. I wish for you the happiest of weekends ahead!
The web has been incredibly good as of late, a few of my favorites to share
When I'm Gone (My goodness, this one touched many heart-strings)
Four nutritionists weigh in on the best foods to eat after your workout
It's been the week of soup at our house. Maybe it's a good time to think about how to start a soup club?
My next suggestion at book club will be this one from an Iowa girl, Beth Howard – Making Piece: A Memoir of Loss, Love, and Pie. She started making pies while living in the historic Gothic House and is now traveling the world, teaching people the wonders of pie. You can follow her blog at – The World Needs More Pie
Old Time Radio Shows (ps: The archive is huge, and they're free for download!)
I'm too old for this (My favorite article from the week!)
Lastly, I've written a bit in this space about the effects addiction has played in the lives of those I love. I offer no political opinion, only that of a Mom who's spent more than her fair share of time sitting on cold folding chairs at AA and NA meetings, in rehab centers, and homeless shelters. The stories of family heartbreak left me fundamentally changed.
I see those young men on street corners, and eventually, in prisons. And I think to myself, they could be me. That the main difference between me and them is that I had a more forgiving environment, so that when I slipped up, when I made a mistake, I had a second chance, and they've got no margin for error
Related: The Washington Post's incredible 3-part series about the war on drugs and its effects.
Part II: Against His Better Judgement (Highlighting Iowa's Federal Judge Mark W. Bennet)
This is one of my favorite cold soups to eat when it's hot outside. The addition of avocado and coconut milk makes it a little more satisfying than other recipes I've run across. I also loved that it's easy to make, essentially put everything into your food processor, and a few minutes later it's done.
The dill brings an unusual and different flavor twist, though easy substitutes are chives or parsley
~ Adapted from The Natural Menu Cookbook by Jane Summerfield
Cold Avocado and Cucumber Soup
- 2 ½ avocados, peeled and pitted
- ¼ cup red onion, chopped
- 1 clove fresh garlic, minced
- ½ cup Greek yogurt
- 1 cucumber, peeled and chopped
- 1 - 2 Tbsp fresh dill + more to taste
- 1 ½ tsp Spike seasoning
- 1 ¼ cups cold water
- 2 - 3 ice cubes
- Topping Ideas
- a splash of olive oil
- ¼ cup toasted pumpkin seeds, roughly chopped
- dill, chives, and parsley, chopped
- Add the avocados, onion, garlic, yogurt, and cucumber to the bowl of your food processor.
- Add the dill and Spike seasoning to taste.
- Blend until smooth, adding the water a little at a time to achieve the consistency of heavy cream. Pour the soup into a covered container, and chill in the refrigerator for at least 2 hours
- Remove the soup from the refrigerate, and pour into individual serving bowls
- Top with a splash of olive oil, toasted pumpkin seeds, chopped chives, and some dill, or a simple sprig of parsley to finish