We voted today. And yes, lady at the voting booth, my son has awhile to wait before he can vote. Hannah had on a floral hat, a purple and white striped shirt, skinny jeans and pink converse.
I started working today, from home. I've been working all through my mat leave on social media stuff for the store that I'm a partial owner of as well as marketing for another clothing store. But today I was working on my real job before Matt went to work, while Hannah napped and after Matt got home. I got some really sweet emails from our accounts, its nice to have been missed!
I made a really quick and easy soup for dinner. It's a soup I've been making for years and I don't remember where I first found the recipe, I've adapted it over the years. So tasty.
Pea Soup with Mint, Yogurt and Lemon
1 tbsp butter
1 tbsp olive oil
1 large onion, finely chopped
4 cups of broth (I used chicken, vegetable would work too)
5 1/2 cups frozen green peas (Costco has big bags of organic frozen peas - woot!)
salt and pepper to taste
• In a heavy bottomed pot at medium heat cook onion in butter and olive oil until translucent and cooked through, about 8-10 minutes.
• Add stock and peas to pot and cook for five minutes.
• Blend with an immersion blender or in batches in a blender
• Season with salt and pepper
plain yogurt (or goat cheese)
chopped fresh mint
toasted slivered almonds