Day 25 of being G-free

Day 25

M announces that he will work from home this morning. I breathe a sigh of relief.

Both kids are ferried to school with Ian’s chicken nuggets ( in their lunch boxes (much to C’s delight) and I make myself comfortable on the sofa in the garden, parking myself in the shade with my laptop, a book and a cup of tea.

The day goes by pretty uneventfully, as sick days do, but I relish the quiet time in the garden reading The Girl With The Dragon Tattoo – although admittedly, I keep falling asleep. The book is not having the same effect on me as it seems to have on everyone else who reads it. I have no problems putting it down. It feels a tad slow to me. When it comes to Swedish author’s, I’m more of a Henning Mankell girl, than a Stieg Larsson one. As an aside, Henning Mankell, was on the flotilla of ships that was attacked last week by Israel. His story:

M picks up T and then C from baseball, while giving Milo a run at the dog park. Milo jumps in the Bay to cool off for a swim. I think we’d all quite like to do that today.

M then makes us all a delicious vegetable soup for dinner. We all comment on how great it is and I’m not sure the last time I saw the boys clearing their plates so fast.

G-free mom thick vegetable soup:

G-free mom thick vegetable soup

Slug of olive oil

1 red onion

5 large carrots, peeled and chopped

4 leeks, sliced

3 parsnips, peeled and chopped

2 rutabaga, peeled and chopped

Bunch of flat leaf parsley, chopped

2 cartons of vegetable broth

4 tablespoons of plain yoghurt

1. Sear the onion in olive oil for 2 minutes, then add all of the vegetables, excluding the parsley.

2. Braise the vegetables for 5 minutes, then add a 2 cups of the stock and cook over a medium heat for 10 minutes.

3. Follow with 2 more cups of the stock and when the vegetables are softened, begin to puree using a hand held food blender.

4. Add in the yoghurt and a handful of finely chopped parsley.

5. Add more stock until you have the desired consistency, if needed, and warm through.

6. Serve with chopped parsley.

After dinner, M goes out in the garden to play soccer with the kids. They are starting to be gripped by World Cup fever and can’t get enough of watching Shakira singing the Waka Waka song on YouTube. ( Mind you, I think M could quite happily watch Shakira singing just about anything. The boys have so much fun outside and I wish we had M home for dinner during the week more often.


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  1. Ann Hayes says:

    This soup looks delicious and I intend to make it as soon as I get to the store and pick up all the ingredients. On a personal note, may I say do take care of yourself. I read on your blog you have whooping cough – can be serious in an adult. My cousin has been ill for 2 YEARS, having missed his adult booster shot, even taking a four-month leave of absence from work he was so ill.

  2. That is some seriously delicious looking soup, Nicola! I admit that I’ve only eaten both rutabagas and parsnips once in my life. This looks like a great way to eat them though. Very nutritious soup. Thanks for the recipe and stopping by my blog! It’s still hard to believe you are so new to blogging and are already guest posting in a great series–woohoo!


  3. g-free mom says:

    Thanks Ann! I think I caught it early enough – pre cough. Fingers crossed!

    Shirley. Thanks for the words of encouragement! Much needed and yes – Woo hoo!!! ;-)

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