Dendritic trees and brain cells

A pic of a very cool curly tree.

Today was market day! It was 37 degrees when we set out for the market this morning. We had to scrape a layer of ice off the prius! So, we pulled on our sweater and jackets and braved the weather for our fresh fix. The market was full of fall splender. We found 3 varieties of apples, bought 3 types of squash from among the 9 present, and our friend Lisa bought a beautiful bouquet in a pumpkin. We also purchased some short ribs from our favorite cattle guy from Bow, WA. He was featured in Sunset magazine this month. We also found fresh Italian sausage from one of our favorite egg and meat farms on Hwy 2. We also found some lovely Yukon gold potatoes and leeks to make soup for lunch next week. Our special market find of the week was chantrelle mushrooms! We're having a family contest to see who can come up with the best recipe for using them by Monday.

After the market, we had a coffee and hot chocolate warm-up and visited the games store. We found a great game about world geography. One of the favorite items in the shop were the stuffed critters in the form of body cells, viruses, and bacteria! Lisa bought a black death fuzzy. I had to have the brain cell so I could wiggle it at the kids when I have a mommy moment, exclaiming, "You're all getting on my very last nerve cell!"

Our next stop was the library to return books and check out some movies. The guys had a Matrix-fest this evening. There was lots of grunting and blasting going on. For lunch today, we whipped up a Chicken-Veggie-Noodle soup. Here's the recipe:

(For veggie friends, substitute tofu or corn for the chicken)
1 Tbsp. canola oil
1 large onion finely chopped1 large carrot scraped and finely chopped
1 large rib celery finely chopped
1/4 cup finely chopped green pepper
Up to 1 cup of finely chopped other veggies (I used 1/4 cup summer squash, 1/2 cup green beans, and 1/4 cup green peas)
1/2 pound lean chicken, finely chopped
1 clove finely minced garlic
6-8 cups of low-sodium chicken or veggie broth
1/2 tsp. sage
1/2 pkg. of favorite noodles
1/4 cup fresh parsley
salt and pepper to taste

1) Heat oil in large pot over medium low heat. Add onion & cook for 2 minutes. Add rest of veggies and cook for another 2 minutes. Then add chicken & garlic and cook until chicken is no longer pink. Sprinkle with sage and stir well.

2) Slowly add broth and stir. Turn heat to medium and bring to boil. Turn heat down and simmer for 10 minutes.

3) Add noodles and cook for the recommended time. Remove from heat. Season to taste with additional salt and pepper. Add parsley and serve. Hmmm!