I'm not sure you understand what I mean when I say everyone has a bike in this country! See how many rode their bikes to apple picking...somewhere far out in the country. So cool!

Funny thing about this event is that they only had it on 3 days in September. Still so much fun.

This man had his 2 sheep dogs demonstrating sheep herding.

We had lunch afterwards at the Pancake house where the orchard is and Kaelan found the playground.

Colette didn't get to play at the playground but she had fun hanging out with Mommy and Daddy doing her cave man face. Kaelan did/does the funny face and Coco does cave man. Pretty cute.

curried butternut squash and pear soup

yummy!

INGREDIENTS:

1 (2 pound) butternut squash 3 tablespoons unsalted butter 1 onion, diced 2 cloves garlic, minced 2 teaspoons minced fresh ginger root

1 tablespoon curry powder 1 teaspoon salt 4 cups reduced sodium chicken broth 2 firm ripe Bartlett pears, peeled, cored, and cut into 1 inch dice 1/2 cup half and half

DIRECTIONS:

1.	Preheat an oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
2.	Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on the prepared baking sheet. Roast in preheated oven until very soft, about 45 minutes. Scoop the pulp from the peel, and reserve.
3.	Melt butter in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder, and salt. Cook and stir until the onion is soft, about 10 minutes. Pour the chicken broth into the pot, and bring to a boil. Stir in the pears and the reserved squash, and simmer until the pears are very soft, about 30 minutes.
4.	Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender. Puree in batches until smooth. Return the soup to the pot, stir in the half and half, and reheat.