It’s been a wonderful weekend.  The sun has been shining and the temps above freezing.  What a treat!  Even though it’s not our week for the kids we had to help our son get supplies for a water project he has to do for school.  His experiment has to do with hydroponics which we are very curious about.  It gave us a chance to take him to lunch and hang out with him a bit.

I like being able to do one on one with the kids.  Gives them a chance to natter on about whatever they would like and get our full attention.  After we dropped him off we puttered about downtown.  Loads of people were about enjoying the good weather.  It was good for the shops as well.  It’s hard on Main St with the cold weather.  I did more research on tablets and decided on an ipad.  It was my early birthday present and I love it.  And there is a solution to getting my photos off of my slr onto the ipad when I travel.  Now I just need to find the photo editing apps and I’m good to go!  Last night was topped off by seeing a show of Dueling Pianos where they took requests for songs.  Like I said it’s been a fabulous weekend.  🙂

We had the kids for supper on Thursday and with it still being chilly I made parsnip curry soup.  My husband has made this soup several times and it’s wonderfully warming when you are sick.  I thought it would give it a try.  A very simple quick soup full of flavour.  We got the recipe of American’s Best Recipes.  I did change it a bit.

Peel and dice a pound of parsnips.  Do this first as this takes a bit of time.  Set aside.  Chop half a red onion and coarsely chop a couple of garlic.  In a saucepan melt 2 tablespoons of butter.  Cook the onion until softened.  Add the garlic and cook for a couple of minutes.

Add about 2 tsps of cilantro and 2 tsp of cumin.  Stir well then add the parsnips to coat and cook for a few minutes more.  Add two heaping spoonfuls of the curry paste of your choice.  Here you can make it as spicy or mild as you would like.

Add two cups of chicken stock and bring to a simmer.  Cook until the parsnips are cooked and softened.

Add 2 cups of milk, 2 spoonfuls of sour cream, and a few squirts of lemon juice.

Remove from the heat and blend the soup.  We use the immersion blender and we are ok with it not being 100% smooth but blend to the smoothness you like.

Heat through and it is ready to serve.  Add a dollop of sour cream and a bit of chive.

It was enjoyed by all and having fresh bread and butter with it didn’t hurt.  🙂

Now off to play with my new tablet and finish setting it up.  I’m such a geek when it comes to gadgets and tech stuff.  Just wish I knew more about it!