My good friend Adella makes the most beautiful clothing for children. I shot a few photos of her stuff today on her youngest daughter Madeline, so cute! Love her clothes too? Check out her Etsy shop.

Today was beautiful outside and while the sun warmed my face, I knit a swatch for a new knitting design.

I might need to purchase a longer pencil.

I wanted to talk about how much I love my friends. They love me for who I am, encourage me to be how I am, and I feel the same way about them. It’s amazing to share in all the excitement of their lives too. We have so much in common, but are each so unique and truly beautiful. To all of my friends out there, I love you!

I took this photo on Friday at 11:11 PM. EST., for Art House Co-op’s grand opening that will be happening on February 26th, 2010 in Brooklyn, New York. Art House Co-op requested that everyone take a picture of what they are doing at 11:11 PM. EST. to try and capture a single moment in time around the globe. They are going to put together a huge collage of the images for the grand opening. So at 9:11 PM. my time, I took a photo of me with my best girlfriends during “movie night” hosted at my house. We watched The Secret Life of Bees, it was so good. In fact it was perfect.

She thinks that I don’t know she buried her bone.

If the skirt fits, wear it.

So happy that we were able to go to this event again, this year. These horses really are magnificent performers, with such grace and beauty for their size. Unfortunately my photos aren’t great, but I still love to take them and tell the story. I love them all, big and small. My love affair with horses will never fade. Parker enjoys the horses, but in his mind, nothing beats the tractors that come out to groom the arena at intermission. We didn’t get to stay for the whole show, but I was happy and impressed that Parker lasted over 2 hours.

Parker and I got to meet beautiful baby Sydney, this past week. She was a sleeping little angel during most of our visit, and I was able to snap a few shots of her in the hat that I made. We also took some pictures of the hat that Kathy, a woman from my knitting group, gave me as a gift for her. (Which was so nice!) Alexa (mommy) looks fantastic and it was nice to see her with her brand new baby!

I apologize if anyone is offended by this post, but it’s an odd story. I was given a fur hat, purchased from Repeat Boutique in Fort Collins, to make into cuffs for a coat. I already knew it was real, and suspected it to be rabbit. In deconstructing the hat, I found a piece of beautiful history.

I’m having an obsession with homemade soup. This is the first of three soups that I’ve made. I am a huge fan of The All New Good Housekeeping Cookbook. I have enjoyed everything that I have ever made out of this book. It might have something to do with the fact that it isn’t afraid of good old fashioned fat, but every recipe lists caloric amount, protein, etc. Everything in moderation.

Minestrone with Pesto

Prep: 20 minutes plus soaking beans       Cook: 1 hour

8 ounces dry Great Northern beans (1 1/3 cups), soaked and drained

2 tablespoons olive oil

3 carrots, peeled and cut into 1/4-inch-thick slices

2 stalks celery, cut into 1/4-inch-thick slices

1 large onion, finely chopped

2 ounces pancetta or bacon, finely chopped

1 pound all-purpose potatoes (3 medium), peeled and chopped

2 medium zucchini (8 ounces each), each cut lengthwise into quarters, then crosswise into 1/4-inch-slices

1/2 medium head savoy cabbage (1 pound), thinly sliced

1 large garlic clove, crushed with garlic press

1 can (14.5 ounces) diced tomatoes

2 cans (14.5 ounces each) chicken broth

1 cup water

Pesto (homemade or store-bought)

1/2 teaspoon salt

1. In 4-quart saucepan, combine beans and enough water to cover by 2 inches; heat to boiling over high heat. Reduce heat; cover and simmer, stirring occasionally, until beans are tender, 40 minutes to 1 hour. Drain beans.

2. Meanwhile, in nonreactive 5-quart Dutch oven, heat oil over medium-high heat. Add carrots, celery, onion, and pancetta; cook, stirring occasionally, until onions begin to brown, about 10 minutes. Add potatoes, zucchini, cabbage, and garlic; cook, stirring constantly, until cabbage has wilted. Add tomatoes with their juice, broth, and water; heat to boiling over high heat. Reduce heat; cover and simmer until vegetables are tender, about 30 minutes.

3. Meanwhile prepare pesto.

4. In a blender or in food processor with knife blade attached, puree 1/2 cup beans with 1 cup soup mixture until smooth. Stir puree, remaining beans, and salt into soup; heat to boiling. Reduce heat; cover and simmer 10 minutes. Garnish with dollops of pesto.

Makes about 13 cups or 6 main-dish servings.

Each serving with pesto: About 444 calories, 18g protein, 53g carbohydrate, 20g total fat (4g saturated), 9mg cholesterol, 1,204mg sodium.