Snoozing in the Summer Sun

Unlike several of the other little kids I know, Addison is almost 18 months old and she still takes two naps a day. On one hand I consider myself very lucky, but it does mean that our daily activities are pretty limited. We can really only get out for a few hours in the middle of the day. So that means we either run some quick errands or go to the pool, but rarely do we get to do both.

Don't get me wrong - I love that I have two chunks in the day where I can do things without Addison underfoot. It makes getting dinner ready, or checking email, or just sitting down with a good book possible. I have numerous projects in the works at the moment, and although they are taking forever I know that they wouldn't be getting done at all if she didn't nap so much. I know I will be bummed when she finally gives up that morning nap.

Of course, there are days when I think she may be about done with both naps, but I'm hoping I still have some time. Twice this week she has refused to sleep in the morning, instead playing and then crying in her crib until I finally relent and go get her. At least I still get about 30 minutes before I go in and get her up, but it does screw with my mental schedule. I've come to count on those naps, and even though I'm rather busy while she's asleep, my mental batteries are charging nonetheless. When she doesn't sleep, my batteries run down and it throws everything off for the rest of the day.

And since one of those single nap days was today, I can't wait to go out for a girls night tonight. Hopefully she won't give Derek too much grief while I'm out.

Here's my great gazpacho soup recipe. It's perfect for a hot summer day when you want something cold and refreshing. I usually make some cheesy garlic bread to go with it. And it may seem like a complicated recipe, but really it's just a lot of fresh veggies all diced together.



Gazpacho Soup
1 1/2lbs tomatoes (approx 5)
1 cup Tomato juice (or V8)
1 cup cucumber (peeled, seeded, diced)
1/2 cup diced bell pepper
1/2 cup diced red onion
1 small jalapeno, seeded and minced
1 garlic clove (mince or use a garlic press)
1/4 cup extra-virgin olive oil
1 lime, juiced
2 tsp  balsamic vinegar
2 tsp  Worcestershire sauce
1/2 tsp  ground cumin
1 tsp salt
1/4 tsp black pepper
2 Tbsp fresh basil leaves, cut into ribbons



1. To prepare the tomatoes - Fill a pot halfway full of water and bring to a boil.  Make an X with a paring knife on the bottom of each tomato.  Drop the tomatoes into the boiling water for 15 -30 seconds, remove and transfer to an ice bath and allow to cool for 1 minute. Remove, peel, core and seed the tomatoes.

2. Place the tomatoes and tomato juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine.

3. Use a hand blender (immersion blender) and puree mixture. You can leave some chunks or make it a fine puree depending on your preference.

4. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.  And some cheesy garlic bread, of course!