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To Fridays like this one!

My mother is coming to visit this afternoon. She will stay with us for TEN days she said. The main reason for her visit is to be in the vicinity of Mr. Urban during these tough times of his father’s illness.


Those two have somewhat of a wonderful relationship as far as in-laws go. She loves him and notices all his goodness. He likes sitting next to her and listen to her stories, shares new games and books like Sudoku and Marley and Me with her, says things like “Can’t wait to see your mom tomorrow”, and savors her cooking to no end. As a result we are fed very well when she is with us, and everyone is happier all around… Anyways, I adore their kinship, and I wish it upon everyone in a relationship with in-laws (including myself). It’s just a lovely way to go through life…

For my part in the visit, I have been preparing all morning… I made up the guest bedroom with fresh sheets and fresh flowers. And for dinner, I am planning to serve a good looking Greek Salad inspired by the new issue of In Style magazine. I will jazz it up with California herbed goat cheese and the juice of fresh limes from our local farmers. It’ll be delicious with a glass of red wine on the side.

And to top it all I am going to serve my new and amazing Leek and Zucchini soup. Mr. Urban (who was not raised consuming large amounts of vegetables) apparently loves the soup too. When I told him of my plans, he replied with a rather cheerful “Oh Joy!”


Here’s the recipe for a very delicious and very easy soup to dazzle your taste buds (and perhaps even those of your visiting mother’s):

7 organic zucchinis
3 leeks, the white and light green parts
2 cloves of garlic
½ tsp Curry Powder
Pinch of Cinnamon
Salt and Pepper
Olive Oil
Organic Chicken Broth
Fat Free Sour Cream
Toasted Almonds

Wash, dry and cut the leeks and the zucchinis. Sauté the leeks in olive oil for a few minutes until they soft. Add the spices. Add the zucchinis and crushed garlic and continue to sauté for a few more minutes until they caramelize a little. Add a cup of broth and cook with the lid on for 20 minutes. If the soup is dry add more broth, but you don’t want the soup to be too watery. Use a hand held blender to blend the soup. Serve in a pretty bowl with a table spoon of sour cream and a sprinkling of freshly toasted almond on top as garnish.

Wishing you a happy Friday with people you love…
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  1. Urban GirlJuly 26, 2010 at 8:55 PM

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