Snow Days in October . . . ??

"The first fall of snow is not only an event, it is a magical event. You go to bed in one kind of a world and wake up in another quite different, and if this is not enchantment then where is it to be found?"

~J. B. Priestley~

Well, enchantment might not be the word I would use in this situation, and there weren't any actual, school snow days, but, there were a few, snowy days!  Last Saturday we woke up to 4 inches of snow!!  Yes, it was beautiful, for those who didn't lose branches off their trees, or have branches fall on their cars... :0/ 

We had to go to my daughter's house on Saturday, and I took this photo right around the corner from her home!   There were so many broken branches. and trees just hanging down with loaded with snow, it was a sad sight. 

This is just one small corner of my daughter's yard.  The poor branches just couldn't hold the weight of the 6-8 inches of snow they received.  This was the scene all over in her area.  In some places, huge branches were laying in the yards, over fences and on the road.

Another photo of an overloaded, droopy tree!

This was my Yard.  We didn't get as much snow as my daughter, but still more than we wanted, seeing how the trees still have green leaves on them!

Today it is suppose to get to 70 degrees, and then a storm front will move in for tomorrow, bringing gusty winds up to 30 mph and colder temperatures.  My husband is busy gathering leaves that have finally started to fall off the trees...and he will do it again in a few days...poor guy, thank goodness for the sweeper we have on the lawn mower! 

I'm not sure I'm ready for snow this early, but I am grateful for the moisture that it brought with it, we always need water.

Yesterday, after visiting my mother, my sister and I went to a wonderful little restaurant and had, tomato-basil tomato soup with warm bread, it was scrumpdillyicious!   Here is a yummy recipe for a version we like.  Enjoy!

Creamy Tomato Soup with Grilled Cheese “Croutons”

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes (optional)
• 2 (28-ounce) cans whole tomatoes
• 1/2 cup heavy cream
• 1 tablespoon brown sugar
• 3/4 cup vegetable or chicken broth
• 1 tablespoon chopped fresh parsley leaves, for garnish (optional)


For the grilled cheese croutons
• 1 tablespoon olive oil
• 4 slices bread
• 2 tablespoons butter, softened
• 4 ounces shredded sharp cheddar cheese

• Heat olive oil in a grill pan over medium-high heat. Spread 1/2 tablespoon butter over 1 side of each bread slice. Turn the slices over and top 2 slices with cheddar and pleace remaining 2 slices of bread on top, buttered sides up. Add sandwich to pan and grill until the bread is golden and the cheese is melted, about 2-3 minutes per side. Let cool for 1 minute and cut into 1-inch cubes.
• 
  
• Heat olive oil in a large stockpot or Dutch oven over medium heat. Add onion, garlic, red pepper flakes and bay leaf and cook, stirring frequently, until onion is translucent, about 3-5 minutes. Stir in tomatoes and mash, using a potato masher, until broken down into smaller pieces. Stir in heavy cream and brown sugar. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes. Remove bay leaf. Puree with an immersion blender. Stir in vegetable broth until heated through, about 2 minutes; season with salt and pepper to taste. Serve immediately with “croutons”, garnished with parsley. 
• Enjoy!

Stay safe friends!!

Hugs and Love,

Barb