Thursday is Color Club

on thursday my little Gracee has early day, so we put together some fun for her and her friends, we made these cupcakes, tie-dyed. I saw this idea on one of my new favorite blogs.  You can check it out here.

you put the color in the bowls of batter,  then add them one by one. Well sort of  by the end they were scattering the batter like little Picasso's.

we also made little shinky-dink hearts and strung them on a necklace, the girls had so much fun that they declared that every other Thursday would be color club at Gracee's..........hooray for me..........

oh and yes the blondie had her braces put on this week...........ouch.........

Butternut Squash Curry Soup

I made the yummiest soup last night, it is made from Butternut squash and so healthy.  My friend Julie sent me this recipe and it totally rocks.


The recipe came from Prevention magazine from a few years ago, she made a few alterations to the original recipe.  (imagine that!!!!) The bosc pears add a spicy sweetness to the soup that gives it a perfect mix of flavors.

1 Tbsp Olive oil
1 tsp butter
1 onion chopped in chunks
2 bay leaves
1 large butternut squash peeled and seeded chopped into chunks
2 peeled and seeded bosc pears
1 tsp curry powder
1/4 tsp red pepper
1/8 tsp ground ginger
1/8 tsp white pepper
5 cups chicken broth
1 large potato peeled and cut into cubes

plain yogurt or lite sour cream as a garnish if you like

Melt oil and butter together in a soup pan and saute onion and bay leaves stirring often.
When onion becomes soft add the squash, pears and spices and cook stirring occasionally until squash and pears begin to brown.
Add broth and potato bring to a boil and reduce heat and simmer until squash is very soft.
Remove bay leaves and puree soup.  Return to pan and bring to a simmer.  Serve and enjoy!


*Julie's note*  before you puree the soup taste one of the potatoes.  So tasty I want to make just a vegetable curry today using the same recipe, no pears.

While the veggies were simmering  I stole little bits of yumminess out of the pan, the vegetables had the best flavor.  

Puree the soup in a blender, then I ran mine through a sieve, it was silky smooth and ready to eat.

As a garnish and to add a little texture, I toasted some pumpkin seeds, in the same saute pan from the beginning of the recipe, (bonus for not cleaning up after myself).  The seeds picked up the flavor from the onions.

Bon Appétit!

My Voyage Home

I am on a Voyage Home this year, I will be making this little book of scraps to document my journey.    Many little bits and pieces of beautiful little memories waiting for a place to go.

 I was looking at pam's blog and was inspired very much by her use of scraps and was introduced to a fabulous new  artist Mary Ann Moss, she teaches  an online class called remains of the day.  


 I have been spending my days lately sewing paper and some fabric onto the pages of a book I took apart, in the shape of a house.  I  am just using the bones of the pages to sew on.

the class inspired me to use this beautiful crepe paper ruffle that julie gave me last summer for my birthday.  It reminds me of birthday wishes from my dear friend.

 remains of wrapping paper and of little bits of fabric from my art journeys. Little notes from my children will be added as well as my place for bits and pieces that need a design home.