A Beautiful Fall Saturday

Yesterday's rain cooled the temperatures down, making today a beautiful sunny and cool October Saturday. With no soccer we had a lazy morning with crepes for breakfast. Then I took the kids to the Oconee County Fall Festival. We had a hay ride to and from the parking area . . .

ate kettle korn . . .

saw the horses (no rides this year) . . .

played in the corn box . . .
(Jake is on the phone with Robert as he relaxes in the corn and just like last year the kids want one of these in the basement)

. . . you know, my mom use to alway check to see if we washed behind our ears by saying "do you have carrots growing back there". That is what came to mind when I looked behind Jake's ears after being in the corn box - EVERY time he came out of the corn box . . .

Logan wanted to go on the train ride, but he was so excited about everything else there, the train was just one more "exciting thing" and we left with the hayride back to the car being enough for him.

The kids played all afternoon (very few chores got done today) and we ended to day with a great roasted carrot and ginger soup with cornbread on the side. The soup went over with mixed reviews. Robert actually liked it, even though he still put hot sauce in it. I loved it. Jake ate it all. We put mini chocolate chips in the shape of a smiley face, which got Alyssa to finish hers, Logan to eat more spoonfuls than he would have and Natalie to choke down the bowl so she could go to her friend's for an hour after dinner - with only a spoonful or so hidden in her water cup that she tried to get into the sink before I saw. But smelling roasting vegetables for two hours and then baking corn bread was a perfect end to a beautiful fall Saturday.

Roasted Carrot Ginger Soup

(This recipe serves 10, so I cut it in half)

1 1⁄2 pounds carrots, peeled and halved lengthwise
1 pound parsnips, peeled and quartered lengthwise
1 large onion, sliced
3-inch piece of fresh ginger, peeled and chopped
6 tablespoons unsalted butter
3 tablespoons (packed) dark-brown sugar
8 cups rich chicken broth (more, if necessary)
Salt, to taste
Pinch of cayenne pepper
1/4 cup crème fraîche, for garnish
Snipped fresh chives, for garnish

1. Preheat the oven to 350°F.
2. Combine the carrots, parsnips, onion and ginger in a shallow roasting pan to fit. Dot with butter and sprinkle with brown sugar.
3. Pour 2 cups of broth into the pan, cover well with foil and bake until vegetables are very tender, about 2 hours.
4. Transfer the vegetables and broth to a large pot; add the remaining 6 cups of broth, the salt and cayenne pepper. Bring to a boil, reduce the heat and simmer, partially covered, for 10 minutes.
5. Purée the soup in batches in a blender or food processor, adding more broth if necessary. Return the soup to the pot; adjust the seasonings and heat through. Serve each portion dolloped with a teaspoon of crème fraîche and sprinkled with chives.

The picture is, of course, not from my actual table, but it really tastes as good as it looks. I'm glad we have cooler days now and I can actually make soups. I can't wait to try out the beet and apple soup recipe I found.