Sunday, January 23, 2011

This last weekend

This last weekend was 


Friday night after work, we headed
up to Lehi to hang out with my
brother and sister-in-law.  

On the way, we picked up dinner
for all of us...we pulled off at a 
convenient little spot right off of 
exit 123 in Murray.  It has a Cafe
Rio and a ZUPAS right next to 
each other...Best night EVER!

Then we drove to Lehi, hung
out, played games and talked. 
Then we were woken up in the
morning by a couple of cuties who
heard there was a surprise waiting 
for them in the basement. (Thanks Casey.)

The next day was fruit filled Crepes 
MMM...(thanks Trace), Chiropractor
visit, which meant a Tai Pan Trading 
visit for me while I was waiting, then
another stop off at ZUPAS for lunch.
We are a bit obsessed with the Cauliflower
soup.  Then we drove to Park City and 
shopped and just hung out together.  

After Park City, we drove to Salt
Lake, stopped off at the English
Market for James, then hung out
at the Gateway and bought more
awesome stuff.  After we met
 out besties at Sawadees for some
delish Thai food.  Then it was off 
to D and T's for Dessert and movie.

Then we made the long trip home.  

Sometimes, it is just good to get 
out and see stuff and just
HANG OUT and be together.

It was a good weekend.

Sorry no pictures today.


Anonymous said...

Wisconsin Cauliflower Soup
Yields: 9 cups or 8 first-course servings (or 4-5 hungry adults :)

2 tablespoons margarine or butter (1/4 stick)
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 teaspoon Dijon mustard
1 cup shredded cheddar cheese
1 cup pepper jack cheese

In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2minutes, stirring frequently. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.

Cindy said...

Awesome, Thanks so much whoever you are!!! :)