I am getting lots of visitors to this little blog; you would be surprised to see my “stats” graph; it is quite amazing. Today, alone, I have 67!

I am most gratified; and will tell you that the most popular search which has been bringing the visitors SEEMS to be from a meme where I mentioned

Cinque Terre,Italy

(a gorgeous coastline series of 5 little villages, all connected by a wonderful walkway) I said that I wanted to go there, and obviously somewhere in the world, this area has been discussed,possibly in the media.

THIS post is the one most favoured(as it is the one mentioning the Cinque Terre)

I have noticed it for SOME time(ie the fact that I was having lots of visitors) but would be even HAPPIER if I had more commenters…but that’s ok, I am still happy….

Keep on visiting!

H’s son and daughter in law have invited us to meet them at our favourite Chinese restuarant(their treat in honour of H’s brirthday; yes a bit late but better late than never!)

It should be good!

I just got back from having a dentist cleaning and checkup; one that I had put off about 3 times(remember how I dislike going to the dentist?)

It was a good appointment, and the cleaning was painless, so I can now wrap my sparkling choppers around the good meal!)

As the weather gets chillier, soup becomes so appealing: a steaming, fragrant welcome to a warm home.

Mulligatawny — a mixture that originates with the Tamils of southern India — is such a great soup at this time of year. It’s spicy and slightly exotic, but is based on chicken broth, garlic and onions — ordinary ingredients that seem to have exceptional abilities to ward off the chill, as well as colds and flus.

2 boneless, skinless, chicken breasts, diced1 medium onion, diced1 medium carrot, diced1 medium celery rib, diced1 small red bell pepper, diced2 garlic cloves, minced4 tsp. mild or medium curry powder1 large, green apple, diced (skin on)2 tsp. finely grated lime zest2 Tbsp. fresh lime juice, freshly squeezed1 Tbsp. honey1 bay leaf4 cups chicken stock2 Tbsp cornstarch dissolved in 1/2 cup water1 cup cooked white or brown rice1/4 cup chopped fresh cilantro or parsley1 (14 oz.) can coconut milkSalt to taste

Method:

Combine the first 14 ingredients in your slow cooker(OR just a big pot on the stove top). Cover and cook on the low setting 4 hours. Stir in the rice, cilantro or parsley, and coconut milk. Cover and cook 10 minutes more. Season the soup with salt and serve.

What to serve alongside:

Serve the soup with warm wedges of naan or pita bread for tasty dunking. For added texture set toasted, sliced almonds on the table for sprinkling over the soup.

Thrifty Foods recipe

I got this recipe from our local Thrifty Food grocery chain; made it today, and the results were FANTASTIC!

They have MANY good recipes, and I can recommend this one..

I love when the time reverts back to it’s, “proper”, time in the autumn.

Not that I don’t LOVE spring and summer(in fact they are my favourite seasons) but it is really nice to have the “extra” hour and to feel like one has more in sync with the actual geographical time.

Last night we didn’t change our clocks before we went to bed but were both awake at our usual time( 745 am then, and lovely 645am now…)

So we didn’t feel rushed to get up and go for our usual walk in the frosty morning before our grocery trip.

It was gorgeous out(as it had been last night; the tricksters were very fortunate!) and we slithered over the wooden foot bridges in the park (me wishing once again that I had proper walking boots/shoes) and along the golden maple leaf clogged pathways. It was so nippy that we both had our hats on; H’s balaclava with the non PC REAL bunny fur, and me in my lovely down long coat with it’s huge hood edged with PC FAKE fur..lol

Once home the coffee maker was a welcome sight, with it’s little red light indicating that hot coffee is indeed ready!

I am off tomorrow so am enjoying the feeling of no angst(it IS Sunday late afternoon after all) and we have already planned how Monday will be spent.