Sunshine!

Hari's Indi Natural Stone logo reworked. Destiny Duo Tarot site done and live. Liam Neeson movie and Indi Natural website build. Visited Roz and Jim at Helen's house and saw Nan. Photos of Finn abound!

Watched Mirror mirror and saw Jenny for a drink in Wimbledon


Week off, doing only exactly what comes to mind. Butternut soup underway

1 tablespoon extra-virgin olive oil 2 tablespoons unsalted butter 2 large yellow onions, peeled and roughly chopped (about 3 cups) 2 cloves garlic, peeled and minced 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon garam masala or curry powder 1 large butternut squash, peeled, seeded, and diced (about 6 cups of 1/2 inch pieces) 2 pints vegetable stock, warmed Heat the oil and butter in a soup pot over medium heat. Add the onion and garlic and saute for about 10 minutes, or until they begin to soften. Add the salt, pepper, and garam masala and cook for another 2 minutes. Add the squash and cook for another 10 minutes, stirring occasionally. Pour the stock into the pot - if it doesn't quite cover the squash add some boiling water. Bring to a boil, lower to a simmer and cook until the squash is very tender about 20 minutes. Let it cool for at least 15 minutes and then puree it in batches in a blender. Be careful when blending hot liquids. Start slowly and work in batches if necessary. Pour back into the pot, gently heat, season with salt, and serve.