First Day of School (and a recipe)

Better late than never, right?

Kate started preschool and is more than excited about it.  She has the same teacher Anna had last year and we all love her, so we're happy about that.  Kate was with me every time I dropped Anna off or picked her up, so she was already very familiar with the routine before it all started.  When I took her the first day she marched right into the classroom and only after much pleading did she even turn around to give me a glance.  I'm very happy to have her there.

On another note...I've become one of those mothers.  I'm homeschooling Anna for kindergarten.  I made the decision a few months ago and as the time got closer and people started questioning my decision, I felt a bit of anxiety.  But now that we're in the middle of it, I have no regrets.  I'm glad we're doing it and I think it will be good for all of us.   Right now I'm just planning on doing it this year, but I'm not 100% on that yet.  It really depends on our experience this year and the schools where we live when she starts first grade. 

Now I just need to go make me a prairie skirt and a bonnet and I'll really fit the part.  :o)

And for those who asked, here is the soup recipe:

Butternut Squash Soup

3 leeks, chopped, white parts only (you can use an onion in place of this)

4 medium carrots, chopped

5 Tbsp. butter

3 lbs. buternut squash, peeled and cubed

6 c. chicken broth

3 medium zucchini, peeled and sliced

 2 tsp. salt

1/2 tsp. thyme

1/4 tsp. pepper

1 c. half & half

1/2 c. milk

Parmesan cheese, for garnish

Saute leeks and carrots in butter for 5 min.  Add all but half & half, milk and cheese.  Bring to boil. Reduce heat.  Simmer for 30 minutes and then let cool until lukewarm.  Puree in blender in batches.  Return to pot.  Add half & half and milk.  Reheat, but do not boil.  Garnish with Parmesan cheese.  

**My sis in law gave me a great tip.  If you bake the squash first, it makes it very easy to peel.  I put it in the oven for about an hour at 200.  

This soup is wonderful.  I like to serve it with Peasant Bread.  Meghann, I hope you don't mind if I share your recipe for this!  This is really easy to make, just be sure you leave yourself time for it to rise.  

French Peasant Bread

2 c. hot water (not boiling)

2 tsp. yeast

2 tsp. salt

1 Tbsp. sugar

Stir everything together until all is dissolved.  Then add 4 c. flour and stir.  Dough will be sticky.  Let rise for one hour in a bowl.  Grease cookie sheet with olive oil and then sprinkle with corn meal.  After dough has risen, split it in half.  And then you literally plop the two globs of dough onto the cookie sheet.  Let the two heaps rise 45 min. to 1 hour.  Bake at 425 for 10 min.  Reduce heat to 375 and bake another 15-20 minutes or until golden brown. 

Note: the bread is best if you brush it with olive oil before, during and after you bake it.  Enjoy!