Sunday, October 14, 2012
We are well known for our summer thunder storms. In fact, our neighbors are from the Maritimes, and they had no idea until we had one last June. They actually stood outside in the cold rain watching the awesome lightening!
But this is unbelievable ...... we had snow last Wednesday, and last night we actually had one of our famous SUMMER thunderstorms! It was a great light show, let me tell you. It's always fun for the kids when all the lights turned out and the lightening strikes light up the room.
Oh, well, who would know this would happen in mid-October. I guess that's why they say "if you don't like the weather in Alberta, just wait a minute and it will change" !
Sunday, October 14, 2012
Pumpkin Black Bean Soup ........ makes 6 servings
(370 calories, fat 7, saturated fat 1,
protein 13, fiber 13, sodium 812, carbs 63)
2 T. olive oil
1 medium onion, cut in small dices
Juice and zest of two limes (divided)
3 cloves garlic, peeled
2 fresh red chiles (such as jalapenos), seeded and sliced (don't touch your eyes!)
1 bunch fresh cilantro, stemmed and roughly chopped
2 1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp chipotle chile powder
4 cups vegetable broth
1 cup jasmine rice, uncooked
2 15-oz cans pumpkin puree
1 14-oz can black beans, drained and rinsed
Salt & pepper
6 T. plain nonfat yogurt (or sour cream)
1/2 cup shelled pumpkin seeds, toasted
Heat oil in a large stockpot over medium heat. Add the onions and saute until soft but not brown. Remove from heat.
In the bowl of a food processor or blender jar, combine half of the onions, lime zest, garlic, red chiles, half of the cilantro, cumin, chili powder and chipotle powder. Process until smooth.
Return stockpot to medium heat and add spice paste, stirring until fragrant. Whisk in broth and bring to a boil and stir in rice. Reduce heat to low, cover and simmer for 20 minutes or until the rice is tender.
Stir in the pumpkin puree, black beans, 1 tablespoon lime juice and remaining cilantro. Season with salt and pepper to taste. Simmer for 15 to 20 minutes. Add additional lime juice if desired.
Just before serving, check consistency, and thin soup with more broth or water. Serve immediately, garnished with 1 tablespoon sour cream or yogurt, and a few toasted pumpkin seeds.
Thursday, October 11, 2012
well, yesterday it snowed for the first time this season, fall that is, not winter, still the fall.
would someone let the weather people know what season it is.
it is darned cold, +2 Degrees, will be 5 below zero overnight, and snow again tomorrow!
why is it the weatherman can be so wrong and still keep his job - if I made that many mistakes in my job, I would quickly be unemployed ............ SHEESH !
This time next month I will be in the Carribean, do I really have to come home again !! ???
Tuesday, October 09, 2012
Ah, I can't wait, so looking forward to this trip.
I leave on Nov. 9th and not back until Nov. 28th ...... and best of all I will miss some of the winter I tolerate every year. It will make the season so much shorter.
Since it's already getting highs of +2 degrees in the days, winter has started quite early, so this trip will be even more worthwhile to break up the season.
HOORAY, THE COUNTDOWN BEGINS
and where are you going for holidays this year???
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