Saturday, February 7, 2009

Tuesday 2/10

Today Dalton has a minor surgery done at the orthodontist. When he had his first major surgery for the anerysmal bone cyst in his sinus cavity they nicked a nerve to one of his teeth. It is impacted now. If we don't take care of it now, later when it may erupt it will find room and mess up what we are doing with braces now. So what they do is slit where the tooth is, place an appliance to the exposed tooth and hook it with a chain to the braces. They want to place it where it should be over time. I am praying son! Have courage!

So dinner tonight is Carrot Soup and Ice Cream!

1 small onion, peeled and quartered
1 tablespoon extra-virgin olive oil
One 1-inch piece fresh ginger, peeled and sliced
One 1-pound bag baby carrots
One 14-ounce can chicken broth
1 tablespoon honey
1. Using a food processor, pulse the onion 4 times to chop. Transfer to a medium pot, add the olive oil and ginger and cook over medium heat, stirring often, until the onion is golden, about 3 minutes. Pulse the carrots in the food processor to chop finely. Add to the pot along with the chicken broth, cover and bring to a boil. Lower the heat and simmer until the carrots are tender, 5 to 7 minutes. Wipe out the food processor.
2. Puree the soup in batches in the food processor and transfer to a bowl. Stir in the honey and season with salt. Serve hot and topped with toasted croutons or at room temperature with chives and whipped cream.

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