Rain Rain Rain!!

We had several days of rain showers and what a blessing for the land and the animals.  Coming back home from the Phoenix area we stopped at the Salt River Canyon to enjoy the rushing water.  This is one of our favorite potty stops ... now that the rest area is open again!

This is a favorite stop for the grandkids also ~ rock tossing contests into the river below is quite fun.  The red bridge is the "new road", we stay off of this one.  We have our fun on the "old road".  

Oh no ...

We enjoy our birds every single day ~ rain or shine, warm or cold weather.  I always get nervous when I see these beautiful hawks hanging out in the trees.  I know what they're hunting for and it's not .. the suet or sunflower seeds.  Hubs took a picture real quick before we had to run him off.  Last year we had a Cooper's Hawk, the biggest hawk we have ever seen with a 3' wing span ~ He got ahold of one of our full grown chickens and while the hawk was hanging on to her she scrambled under the outbuilding.  She was fighting for survival and he wouldn't let go.  We heard the commotion and ran outside thankfully we were able to rescue her.  She was not injured except missing feathers .. but the girls were all "chicken" for several days after that.  I don't blame them ~ I was too.

Cauliflower Soup

This was my first attempt at Cauliflower Soup and it's delicious!  You won't be sorry!

1 medium head cauliflower, broken into florets (about 5-6 cups)
1 medium carrot, shredded (about 1 cup)
1/4 cup chopped celery
1/4 cup chopped onion
2 1/2 cups water
2 tsps chicken bouillon
3 Tbls butter
3 Tbls all purpose flour
3/4 tsp salt
1/4 tsp pepper
2 cups 2% milk
1 cup shredded cheddar cheese
1/2 to 1 tsp hot pepper sauce, optional (a must for my family)

1.  In a large pot, combine cauliflower, carrot, celery, onion, water and bouillon.  Bring mixture to boil then reduce heat; cover and simmer 15 minutes or until veggies are tender.  Do not drain.  The liquid will barely cover the veggies.

2.  In another large saucepan, melt the butter for the roux.  Stir in the flour, salt and pepper until smooth.  Whisk the milk in slowly.  Bring to a boil over medium heat; cook and stir the mixture for 2 minutes or until thickened.  Reduce heat.  Stir in cheese until melted.  Add hot pepper sauce.  Stir into the cauliflower mixture until combined.

3.  Puree about 2 1/2 cups of the soup in the blender and pour back into the soup.  This makes the soup extra creamy.

Source:  Slightly adapted from Taste of Home.

Happy Tuesday ~ make it an awesome day!