This weekend was a fun one. On Friday night, I went to Wine and Design with my mom. It's the coolest place, and I urge you to go right away. Basically, you learn how to paint a specific piece of art with step-by-step instructions from a local artist...and you bring your own wine and appetizers to enjoy during the night. I am not the least bit artistically inclined, and I was pleased with the results.
After lots of painting, mom and I headed to Lilly's for pizza. I enjoyed the best beer while sitting with my mom and a great couple from Chapel Hill (who had 2 seats to spare)...Honey and Basil! It was the perfect taste of Summer.
Mom and I didn't eat a lot of our pizza (I think that we overdid it with the cheese and crackers), and about 3/4 of a delicious vege and sausage pizza came home. Unfortunately, Annie decided to enjoy the remainder of the pizza as a late night snack while I was visiting neighbors and my mom was asleep. Like the kids I babysit, Annie doesn't like the crust. All that remained were pieces of pizza crust on the kitchen floor.
On Saturday, my little brother swam at the statewide Special Olympics swim meet. It was so neat to see the pride that crossed the athletes' faces as they finish their events, and I was inspired as I saw a girl be lifted from her wheelchair to swim like an angel across the pool. I'm not sure that Drew understood that the events were races. He just floated along, gracefully enjoying every lap. During the backstroke, he stopped to give me a big wave. Later, he told us that Jesus helped him win...so funny.
I hope that your weekend was filled with good company and fun memories as well. I've arrived at Sunday so tired... nothing on the agenda but napping, grocery shopping, and bonding with Annie dog. I also made this Summer soup...
Chilled Beet and Buttermilk Soup
4 cups chopped cooked beets
1 cup unsweetened apple juice2 cups buttermilk
1 T. minced fresh dill
1/4 cup minced scallions
salt to taste
finely chopped cucumbers
In a food processor, combine the beets, apple juice, and buttermilk and puree until smooth. Transfer to a bowl or storage container and stir in the dill and scallions. Refrigerate for at last 2 hours.
Add salt to taste and serve topped with finely chopped cucumber.
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