Here are a few pictures from recent Lewis and Evander Visits to "Gamma's House". Lewis is not only getting taller and more physically controlled, his vocabulary is increasing rapidly. He's putting complete thoughts together with subject and verb. He sings little songs. He tackles four syllable words. He's putting all the pieces of his world together in a systematic way. Evander tries to roll over. He gets from back to side. He seems to like to be on the floor practicing his moves. I like to call him "Mr. Smiley" since he loves to look at your face and smile and interact in all kinds of entertaining sounds. He seems way more social than Lewis at that age. Lewis was always looking over your shoulder to the ceiling or sky. It's been a rough couple of weeks with sickness and scratches and bruises for little Lewis. He's subtly starting into the time when toddlers challenge the limits and try to manipulate people to get what he wants. He's reasonably nice about it. You can see it on his face though. He has a mom and dad who are right on top of it. All of sudden, Evander can hold his head up and has enough physical control for Johnny Jump-up. At first, he just twirled around but now he's bouncing a bit more. Heather has no door jambs in her house, so Johnny Jump-up is at Gammas Evander seems content to eat and hang out all day. He's not very fussy. Lewis seems to be acknowledging his personhood a bit more. I put Evander on the floor on a blanket to practice rolling over, if he wanted. I told Evander this is what I was doing. Lewis laid down right next to his brother and proceeded to steam roll back and forth over Evander. It was like he was saying, "See Gamma! I can roll over! Look at me!" Evander didn't seem to mind. Of course, putting Evander in the Johnny Jump-up entertains Lewis as well. Here he is giving what Heather calls, "a black diamond" ride on the jump-up Ahh the joys of having two little boys! So there you have a little update on the two darling boys.
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Heather is recovering well from her surgery with no complications and the growth was benign. Shannon is in Texas doing photography this week. I'm preparing for my mother's 80th Birthday Party on Saturday in Bremerton, WA. We're having a family potluck and inviting a few of her friends.

I did 3 airport runs this weekend, hung out with Cassie-Alec's girlfriend, had a house meeting with the girls who live with us, went to coffee house, attended a FOCUS Associate's Appreciation Breakfast and a birthday dinner for a Korean girl who's in my Wed. Bible Study. Tonight, we're going out to eat with the Chi Alpha guys for Vic's birthday.

I also started working on a Parenting Book. I have all the topics listed. Now I just have to write on each topic. I have three chapters written. Lots of people ask us about how we raised our kids, so I thought it would be fun to write down our journey with hopes that other's can glean some good ideas about raising their own children. It's a topic that I'm passionate about.

That's the news!

For my friends at FOCUS who asked me for the recipe.

Butternut Squash Soup with Coconut and Ginger

MAKE-AHEAD
ACTIVE TIME: 30 MIN
TOTAL TIME: 1 HR 50 MIN
SERVES: 6 TO 8
Jeanette Peabody, the chef at Hamiltons' at First & Main in Charlottesville, Virginia, makes this luscious, slightly sweet soup with butternut squash from Matthews's Best of What's Around and coconut milk instead of heavy cream. The coconut milk gives the soup a silky texture and a hint of exotic nuttiness.
INGREDIENTS
2 large butternut squash (5 pounds total)—halved lengthwise, peeled and seeded
4 tablespoons unsalted butter
Salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
1 leek, white and tender green part only, thinly sliced
1 shallot, finely chopped
2 tablespoons minced fresh ginger
1 teaspoon curry powder
1/2 cup dry white wine
6 cups water
1 cup unsweetened coconut milk
1 thyme sprig
Coconut shavings, for garnish (optional)
DIRECTIONS
Preheat the oven to 350°. Set the squash, cut sides up, on a baking sheet. Fill each cavity with 1/2 tablespoon of the butter; season with salt and pepper. Roast the squash for about 1 hour and 20 minutes, until tender; cut into large pieces.
Meanwhile, in a large soup pot, melt the remaining 2 tablespoons of butter in the olive oil. Add the onion, leek, shallot, ginger and curry powder and cook over moderate heat until lightly browned. Add the wine and cook until evaporated.
Add the cooked squash, water, coconut milk and thyme sprig. Simmer over moderately low heat for 15 minutes.
Discard the thyme sprig. Working in batches, puree the soup in a blender until smooth; season with salt and pepper. Ladle the soup into bowls, garnish with the coconut shavings and serve.
MAKE AHEAD The soup can be refrigerated for up to 2 days.

Kathy notes: I substituted 1/2 cup chicken broth for the white wine and used 1 tablespoon of curry powder for a little more curry taste. It was so good, I couldn't stop eating it. Now if I can find a substitute for the coconut milk... Colin brought this soup over for me to taste and I fell in love with it. Also, I didn't bother peeling the squash. I just baked it and then scooped it out when it was finished baking.

I want to say thanks to the crew who came over to help with yard work on Saturday! Originally, I made a plan with a guy from China, who's grandparents are farmers, and who loves to work in the garden, to come over to help me. Then, we invited the girls in the house and the Chi Alpha Community to come over for two hours if they wanted. So nine people came over from 9-11am. 2 Chinese friends, Will, Josh, Stephanie, Shannon, Kristina, Vic and I.

What a whirlwind of pruning, trimming, pulling weeds, raking, moving wood, moving compost, etc. The yard looks great and I'm so happy! Twenty hours of labor in only two hours. It's nice to have help!

So thank you all so much! 1748 is looking good!