Swedish Limpa Bread (yum!!!) |
Pumpkin Oatmeal Bread (before baking) |
Most amazing Rye Bread! |
Last week, I also made a delicious pot of soup to go with the rye bread. :) It's Andrew Weil's Brown Rice and Asparagus Soup. (Click here for the recipe.) The recipe calls for the soup to be pureed before you add the asparagus. I opted to leave it as is - I liked the texture without pureeing it.
And with this I leave you for a while. I'll be getting ready for my trip today and tomorrow and am leaving on Tuesday. Tomorrow, we are taking the gray kitty who adopted us to the vet for a once over, after which he gets to come live with us. We are so excited!
I may or may not post while I am away. But no matter what, I'll be thinking of all of you and checking in whenever I can!
In the meantime, I wish you wonderful days filled with good food, friends, perfect health, beauty, art, sunshine and inspiration!
❧ Silke