WooHoo, I'm down here! Just follow the stepping stones down to the lake. I've set up picnic tables beside the water for Muse Swing's Indian Summer celebration today. Aren't we lucky to have such glorious weather. It seems like the leaves have turned overnight here.
Since there is a little nip in the air today, I have made us a big pot of Broccoli Cheese Soup. Grab your bowl and napkin and I will spoon up some warm cheesy goodness for you.
I've gathered up some pumpkins and gourds. Please choose a basket full to take home for fall decorations.
Or you might like to amuse yourselves and paint a few.
You'll find some blankets over there. Spread out next to the lake in the sunshine. Take a nap. You better take advantage of this summery weather. It's sure to be gone soon. The days are getting shorter. The morning air is brisk. Winter is just around the corner.
ps. Here's the recipe for the soup.
2 bundles of fresh broccoli or 2 10 1/2 oz packages of frozen broccoli
2 cans of cream of chicken soup (you can substitute cream of mushroom if you want too, I prefer chicken soup)
2 lbs of reduced fat Velveeta cheese.
2 cups of water
3 cups of milk
1/2 stick of butter
Cook broccoli, drain and set aside. Saute chopped onion in butter. Set aside also.
In a large pot combine soup, milk, water. Cut the cheese into small chunks and add. Simmer everything until the cheese melts. Do not bring to a boil. Once the cheese melts, add the broccoli and onion. Heat thoroughly and serve hot.
(Most photos courtesy of Google or Flickr)