We have guests and are busy being tourists this week…. Something we haven’t done since moving here.

Where are the guests sleeping you ask?

In a tent, of course….

The update:

The ceiling was finished this week.

And I spent Sunday moving both of our ‘offices’ from one end of the hall to the other so he can start on the walls and tiles off the kitchen.

And build a frame around the opening we smashed through between the kitchen and the hall.  We’ll start laying the tiles soon and the staircase we’ll come in September.

The sunflowers are starting to turn brown and the seeds are forming.

The fields are starting to turn brown…. Fall is coming.

In honor of the sunflowers… and summer I made some lovely Yellow Soup.

It’s a simple soup, few ingredients…. Serve hot or cold….

Summer Squash Soup

2 cups chopped yellow squash (courgette), about 1 – 7″ (17cm) longn
1 medium yellow onion
1 yellow tomato
1 cup  (8oz, 240gr) chicken stock
handful of fresh basil, snipped

Chop onion, courgette and tomato.  In medium saucepan heat chicken stock.  Add onion, tomato and courgette.  Cover and simmer until courgette is tender, about 15 minutes. Puree. Serve, either hot or cold, garnished with basil.

Summer is meant to be simple.