November 20, 2010 in pictures (Eric's birthday, first snow, potter, prom, and play)

The day started off with me waking up at dawn and realizing it sounded like it was raining...only it turned out to be lightly snowing. Glen was already in the hot tub, so I snapped a photo (dark, of course, since the sky was just starting to lighten) and then I joined him in the hot tub to enjoy the experience of being snowed upon while yet remaining warm...I love that...

The cast and crew (and friends and families) of "Cinderella" were given a special 9 am showing of "Harry Potter and the Deathly Hallows Part 1." Hannah wasn't home, Ryan was participating in Scouting for Food, and Alex didn't want to go (thank goodness...it's a scary movie), so it was just Glen, Eric, and me (and an audience full of HP fans). I really enjoyed the movie.

Ryan getting ready for his prom date

Cousin Michael and Ryan (who is acting like Andrew) are ready to go

Alex enjoying (???) the snow

Alex climbing into the hot tub

We celebrated Eric's 19th birthday before the play

Eric in front of his butcher shop

Glen and Eric

Eric dressed for his role as a dancer

Ryan was a backstage hand, so his prom date sat in the audience while he worked

Glen (set builder) and Scott (set painter) had fun little roles in the play

Glen and Scott in their costumes from a different scene

Glen was particularly pleased with the chandelier they built for the play

Just a reminder. Last Saturday:

This Saturday:

creamy vegetable soup recipe

My sister's church ward has a great cookbook that they've put out called "Recipes and Remembrances Tried and True Recipes The Lynbrook Ward." Last night I tried a new recipe (on p 21) called Creamy Vegetable Soup. Loved it, so I'm posting it here:

Creamy Vegetable Soup

1 large cauliflower
broccoli as desired  (I used 1 bag of frozen "winter blend"...cauliflower and broccoli mix)
2 cups grated carrot (I threw in a handful of dehydrated carrots)
2 cups chopped onion (I threw in a handful of dehydrated onions)
4 cups chicken broth (I used 2 cans and added a little extra water)
2 chicken bouillon cubes
1 teaspoon basil
1 teaspoon thyme (couldn't find mine, so didn't add any)
1 teaspoon salt (I added 1 tsp garlic salt)
1/2 teaspoon pepper
1 cube real butter (I used Smart Balance)
3/4 cup flour (I used 1 cup)
1 quart half and half (I used regular milk)
8 oz cream cheese

Cut vegetables. Put them in a large pan. Cover with broth, add bouillon and spices. Cook on medium until tender. DO NOT DRAIN. Add the cream cheese and stir until melted.

While the veggies are cooking, melt the butter in a pan. Stir in flour, then slowly add the milk. Cook, stirring constantly, until thick. Add to the vegetables. Use an  immersion blender if you want a smoother texture. Serve.