Would you like a spot of tea?! Peppermint tea with a bit of rice milk and sugar.
Kana liked using the little pitcher to refill her cup and Kanoa's cup today. I think it made her feel very grown up doing it by herself. Using child-sized pitchers make it easier for her to hold and pour things.
The soup Li was eating turned out fabulous! I have made this recipe a few times now and have not been disappointed! Jim said he'd order it out (and that is how I know he really likes it). And Li said this batch was maybe the best ever. Here's the recipe:
Vegetable Soup (easy recipe because there is only a few veggies to chop and the rest are frozen!)
Onion (one large)
A couple of large sweet potatoes, peeled and cubed
Carrots (two sliced or about half a bag of baby carrots)
Celery (one to one and a half stalks sliced lengthwise and then horizontally)
White potatoes (two med)
Frozen corn (lots of corn)
Frozen green beans
Frozen chopped kale (maybe two to three tablespoons)
Imagine Veg Broth - maybe two containers
1. Saute onion and garlic in olive oil until onions are somewhat translucent.
2. Add in carrots and celery. Stir for about 5 min.
3. Add in white potatoes and sweet potatoes, frozen veggies. Stir for about 5-10 min. Watch that the bottom of the pot doesn't burn...keep the veggies moving every so often.
4. Add some vegetable broth - enough to cover the veggies at least. Bring to a rolling boil. Add more broth until you get the amount of broth you like for your soup. If you want the soup to be more like a chowder, add less broth. If you like it with lots of broth, add more. If you don't have broth, you can use water and Rapunzel bouillon cubes. Let the soup cook for 1 - 1/2 hours on medium. It is done when the veggies are tender.
It is even better the next day!