Sunday Selections # 540

 Long, long ago, in days of yore...Kim of Frog ponds Rock, (who no longer blogs), dreamed up a meme called Sunday Selections. 

A place where those who were willing could put up photos they wanted to share, new, old, good, bad or indifferent, any photos you please. 

Nothing rude or vulgar though.

And we don't mind at all if overseas bloggers care to join us.

The meme is now continued by Elephant's Child and I occasionally join in as do a few others. Andrew is one.  Messymimi is another. Drop in to Elephant's Child and have a look.

I mistakenly deleted a lot of new photos from my camera while watching TV, I started with deleting old ones and before I realised, half the new ones were also gone 😢

So here's a few of what was left:

*sweet potato and pumpkin soup, I had the whole recipe here in all the stages, but this is the only photo left

Lola was so sound asleep even the blending of the soup didn't wake her

she did later move to the sunny windowsill and continue sleeping, what a life eh?

this is the inside/back of my knee, I caught it on the top corner of the door to the cat carrier as I knelt to shove put Lola in for her visit to the vet. Two days later that bruise was larger and completely black. Doesn't hurt a bit.

Meg and Riley rolling out the dough

the olives and mushrooms are on, what comes next?

char-grilled capsicum strips (from a bought jar), prosciutto (just tear it, don't be all fancy and cut with a knife) and cheese

Girls: more cheese please!

That's better, we love cheese. Into the oven with it!

Jordan: it smells delicious!

aww shucks, this wasn't supposed to happen. About a third of the base stuck to the tray,

while the topping slid over to the cutting board, which didn't make it any less delicious

*Sweet Potato and Pumpkin soup recipe:

1 stick celery

1 sliced onion

1 clove garlic, crushed (I use a half teaspoon of minced garlic from a jar)

1 teaspoon grated fresh ginger

1/4 cup water

250 grams (half a pound) sweet potato, peeled and chopped

250 grams butternut pumpkin (squash) peeled and chopped

3 cups vegetable stock

1- use the 1/4 cup water to saute/simmer the celery, garlic, onion and ginger until tender in a non-stick pan

2- add the sweet potato, pumpkin and stock

3- simmer uncovered for about 20-25 minutes

4- puree the mixture in a blender or use what ever blending/pureeing tool you have in your kitchen

5- reheat without boiling to serve.