At the fair, she was only this happy because we were getting OFF the carousal.
Teva tan lines, and airplane afternoons.
Raspberry (from the garden) and yogurt homemade popsicles. One classy stud puffin with tye dye shorts!
Plums!
"Violet, it's time to get out of the bath..."
*death stare*
Our spread for the World Cup, Argentina vs. Germany. I was for Germany, he was for Argentina.
My team won, but my whole family won with these roasted veggie tacos.
White potato, red bell pepper, yellow onion, garlic, zuchinni, yellow squash, sweet corn, black beans, queso fresco, cilantro, spices, lime.
Roasted carrot soup with plain yogurt, topped with spicy crispy roasted chick peas.
Here's the recipe:
2 Tbsp olive oil
2 lbs carrots
1 medium onion, chopped
4 garlic cloves, minced
1/2 tsp cumin
1/4 tsp coriander
pinch of red pepper flakes
4 cups veggie broth
garnishes (optional)
roasted chickpeas
green yogurt mixed with chopped herbs, toum and lemon juice
parsley
za-ahtar
Instructions:
1. Heat 1 Tbsp olive oil in heavy large pot over medium heat. Add carrots, onion, garlic, coriander, cumin, salt and pepper flakes and saute' until they begin to brown, about 15 minutes.
2. Once veggies have begun to brown, add broth, using it to scrape up any bits stuck to bottom of the pot. Cover pot with lid and simmer until carrots are tender, stirring occasionally, about 30 minutes.
3. Puree soup in a blender or with an immersion blender until smooth, Ladle into bowls. Dollop each with greek yogurt, roasted chickpeas and za-ahtar.
Making a cheerio necklace for daddy!
Newest Navas family member, the beta!
Painting.
Frolfing. Cristian happy, Violet......"mom, you've taken enough photos....stop already".
Never Violet, never. :D
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