Just sharing some funny pictures...

Peek-a-boo...it's lovely watching a child grow ... there are small changes everyday!


Here is a hilarious thing - an Obama chia sporting a skullet! We gifted this to my brother's girlfriend who is obsessed with Obama ...I was amused to find his hair growing in this state!

On our walks, Leo and I often go downtown. I have been loving the windows at Holt Renfrew lately, especially this one. I love the cotton candy pompadours on these mannequins!


Finally, something delicious - I made this pansy pistachio cake, I found the recipe in the globe and mail, and I recommend this cake.

Wishing everyone happy holidays!!! Here is a warm and cozy idea for your holidays.
The 'best ever' carrot soup recipe....

Carrot, Red Pepper and Pear Soup
Yield: 9

INGREDIENTS:

1 medium onion, chopped (1)
4 large carrots, chopped (about 1lb.) (4)
1 1/2 cups roasted red peppers (375ml)
2 pears, peeled, cored, chopped (2)
4 cups chicken stock (1L)
1 cup milk (250ml)
3 tbsp butter (45ml)
salt and freshly ground black pepper
1/2 cup thickened yogurt or sour cream (125ml)
1 tbsp chopped parsley, optional (15ml)
1 tsp curry paste (5ml)

DIRECTIONS:

1. In a large saucepan, melt butter and sauté onion and carrots for about 10 minutes.
2. Add stock, pears and peppers to carrot mixture and simmer for 20 minutes, until carrots and pears are tender. Add milk.
3. Puree soup in batches, in a food processor or blender until smooth.
4. Pour soup back into saucepan and stir curry in. Bring to a simmer and season with salt and pepper. Do not allow soup to come to a boil.
5. Garnish with a dollop of thickened yogurt or sour cream and parsley, if using.