Tag: sheila-dechantal

Hey all – Happy Monday! It was a nice weekend with friends and family… my class reunion, campfire, and yes – a little reading too. The It’s Monday What Are You Reading is hosted by Book Date.

Last Tuesday, our Book Club, the Bookies, met on a gorgeous evening by the lake to discuss Hail Mary by Andy Weir. It was a great discussion, and we had some great themed food!
Every October, we read a classic, and this year’s pick is The House of Seven Gables by Nathanial Hawthorne. Fun fact: In October of 2022, my friends, Cindy, Sara, Heidi, and I took a trip to Boston and, among other things, toured the House of Seven Gables in  Salem, Massachusetts. At the gift shop on the property, I picked up my copy of the book. (More on this when I read and write my review.)

I flew through Remarkably Bright Creatures by Shelby Van Pelt ( review will be up this week) and then, looking for my next audio to listen to while taking the dogs for a walk, I tried Charlie Sheen’s Memoir, The Book Of Sheen, and that lasted all of five minutes. What I was hoping for was to hear a telling of the movies he was in, having fond memories of first seeing Platoon, Ferris Bueller’s Day Off ( small but funny role), Major League, Wall Street, Hot Shots, and of course, Two and A Half Men…
And, to be fair, maybe the book would have gotten there; however, the first five minutes that I would describe as crude were enough for me to decide that this probably wasn’t what I wanted to listen to.

If you do read/listen to this one, I’d love to hear what you thought 🙂
SO… That said, I moved on to What Lies In The Woods by Kate Alice Marshall, and so far am enjoying this.

In other random things… yesterday afternoon I cleaned up the last of my summer squash from my deck garden… I found a recipe for Roasted Zucchini with Feta and Dill Soup (cha-ching!!!) SO SO Good!

Here’s the gist of it:
Slice up 4 medium-sized summer squash (I had one giant one as well as 3 smaller, so I think I was over this amount, but I made a bigger pot)
Rough chop one yellow onion
4-8 peeled Garlic Cloves (I went 8, I LOVE Garlic! #notavampire)
I put all of this in a large bowl and tossed it with salt and pepper, olive oil, and then put it on a large cookie sheet to roast in the oven for 25 to 30 minutes at 400 degrees.

When this was done, I added this in portions to my blender with Vegetable Broth – blending until smooth and then adding it to a large stove pot until I made it through all of it. The recipe called for 4 cups of Vegetable Broth, I used 6 because I believe I had more Squash than it called for 🙂

Once all this is in the pot, heat to a low simmer. Once simmering, add in one cup of Crumbled Feta, 1 Tablespoon Lemon Juice, and 1/2 cup of Plain Greek Yogurt or Whole Cream (I went with the cream because that is what I had at home).

Stir gently and let it continue to cook for 5 minutes at that same simmer, then add 2 tablespoons of fresh Dill or 1 tablespoon of dried Dill.
You can leave it like that, but I added in some cut-up rotisserie chicken for some added protein.

It was soooooo good! This made a big batch and we have plenty left over, in fact – thinking about it now, that may be lunch today! I will definitely make it again.

So that’s it! Tonight I am going to the Downton Abbey movie with friends… the week will be another full one – between work and wedding tastings I want to pack up the last of my garden for the year, maybe mow the lawn one more time before the mower is put away for the season, and listen to audio while doing so 🙂

Have a great week!

~Sheila