Where has the Month Gone?

Better yet, where has the summer gone?
It was hard to believe when I was told that once I was out of school and started a full-time job, time would seem to go extremely fast. Welp, needless to say, I am now a believer - as it is already almost September! Looking back on what I experienced this summer, I would say that for the most part, I am very satisfied with what I was able to accomplish - however, my summers are definitely not as restful OR crazy as they used to be. My little brother moves in with Jon and I in a week (honeymoon's over! - hahah). We are actually looking forward to it, as it should prepare us for our doggy (hopefully next year). KIDDING, little brother, but in all seriousness, it will be fun watching him learn and grow here, into an adult. Our trip to Seattle/Vancouver/Squamish was BEYOND amazing! We have taken so many memories away from it ~ and I wouldn't trade that experience for the world. Granted, 26+ hours in a car with anyone can get a little repetitive, but we did great. On that note, I am working on editing/uploading pictures and I will share many details via photos. It's more fun that way, plus I need to start making more time for this neglected blog. It will happen.

Crazy Life: Lovely Life

Although, at times, it's dreadfully chaotic, I couldn't be happier with where I'm at on this life journey. The end of September will mark my 1 year anniversary of college graduation, pretty crazy, huh? Time flies, but it feels as though I have been out for MUCH longer. I am now your typical coffee-drinkin, rush-hour-sittin, 8 to 5-er. Well, not quite. Those attributes easily define PARTS of me...but I would say that I am enjoying every minute and learning lots! I have been at KLLA for a month now...that's even crazier, as it seems like just yesterday when I started. You know what they say, time flies when you're having fun. I couldn't ask for a better job as well as ladies/role models to work with. Please forgive the lack of blogs: I am simply preoccupied and I'm OK with that (no one should have time to be blogging all day, every day, anyway). I'll be on another week-long hiatus, because JJB and I are leaving FRIDAY for Seattle/Canada! I am so thrilled that we were able to make this happen - I feel as though it's going to be epic! As always, pictures to come. In the meantime, enjoy a few pictures of JJB and I out lightning scouting (twas a pretty great show).

Until next time, eh? (If, for some unfortunate reason, I end up developing a Canadian accent while on this trip, I may purposely throw myself over a mountainside. Just sayin'). :)

Homemade Vegetarian Broccoli Cheese Soup

A personal spin on a recipe I found called, Panera Broccoli Cheese Soup, courtesy of Food.com (love this site). Of course, there was a ton of positive feedback just luring me in...and I was raised on one of the best cheesey soups ever; thanks mom. However, sometimes you just have to figure things out for yourself and find your own way of doing it, the 'second-best' way. But mostly, I was craving it - - which is always good enough of a reason for me to cook anything. It has finally cooled down a bit here in MN, and although some might consider me crazy for wanting to make a hot soup during the summer, I see it as fabulous timing. Between what I had in the pantry and what I found in the garden, I had to buy two things: half-n-half and sharp cheddar cheese. It's really a perfect course for this time of the year - broccoli, carrots, potatoes, peas and beans are all pretty much in full force.

Here's the deal:
Serves 8
1 tsp melted butter
1/2 medium chopped red onion
1/4 c melted butter
1/2 c flour - then add to desired thickeness
3 1/4 c half-n-half cream
3 c vegetable broth
2 1/2 - 3 c fresh broccoli
2 c carrots - coined
1/2 c fresh peas - out of pod
1/2 c green beans
a sprinkle of nutmeg *careful
8.5 oz. sharp cheddar - the bolder, the better
salt and pepper to taste

Directions:

1] Sauté onion in butter. Set aside.
2] Cook melted butter and flour using a whisk over medium heat for 3-5 minutes.
3] Stir constantly and add the half-n-half.
4] Add the vegetable broth. Simmer for 20 minutes.
5] Add the VEG: broccoli, carrots, potatoes, peas, beans and onions. Cook over low heat 20-25 minutes, or until tender.
6]  Add salt and pepper. Remove from heat and add cheese. To avoid curdling, especially if you're using low fat goodies (HOPE NOT!), do not heat/boil soup after adding cheese.
7] Stir in nutmeg.
I know this will now be my GO-TO recipe for years to come - honestly! It turned out fabulous - took a little time and babysitting, but it was well worth it!

Pair with a your favorite dipping bread and you have a lovely meal - ideal for any season!