Sunday, July 23, 2006

We're off. . .

Tomorrow morning at 5:00 we'll leave for Moscow. After spending the night with Nathan and Masha, we'll head on to Bryansk. On the way back, we'll spend the night with the Beairds and pick Anna up there, so we won't be back until late on the 29th.

Please pray for safe travels, wonderful fellowship at the congress, and good weather. (We'll be camping out.)

We had a wonderful time in the garden last night. Our basil patch is huge, so please send me your favorite pesto recipes. :-) Jaan and Raia
ate peas, berries, and baby carrots until I thought they were going to pop! I remember how Jaan would sit under the red berry bush and eat last year; now Raia does just about the same thing, except she sits there and smacks her lips, points, and waits for someone to feed her. Little princess!

8 comments:

Mom said...

Have a wonderful trip! Our prayers go with you.

(The mental picture of the princess under the berry bush is just too cute!)

Much love....

A day in the life... said...

ohh phyllis i can't wait to see the little princess! we can't wait and tell will that james is already planning a cookout :) safe travel & take lots of pictures..
susan

BabaJulie said...

Oh, I love the picture of Raia sitting under the bush! Was anyone fanning her? That would be perfect!! Have a great time at the congress and, thanks again, for hosting our girls! (Thanks to James and Susan, too! I know Anna will have a wonderful time with them!) Lots of love!

Shannon said...

Fylliska, my basil is huge right now too. Basil and tomato are some of my favorite combos right now, mixing in motzerella cheese is fun too. I have a fun pizza recipe if you're into making pizza. Also, if you slice tomatos up and chop some basil and put motzerella cheese on it with some olive oil(or without) it makes both a nice cool treat, or you can cook it to melt the cheese. Either way it's yummy!

Mom said...

Shannon has just given you some great ideas.

With thanks to Uncle Jim, here is my approximate pesto recipe: cook some chopped garlic (roast or saute); with a little olive oil in the pan, add about equal parts of basil and parsley (finely chopped); stir and cook. Depending on what you like, length of cooking time can vary from "showing it the fire" to well done with additional olive oil added as needed. Add pine nuts, pecans, parmesan cheese--any or all as available and desired. The pesto is great spread on French bread and toased, stirred into pasta, mixed with chicken as it cooks, or....

Much love--M

BabaJulie said...

Wow! That all sounds great!! I'm going to have to try it!!

Lindy said...

I can picture them enjoying the fruits just like you and Leetra the time we took you picking blueberries in Gainesville. I thought you both would turn blue. R.B. is a huge fan of pesto so we also are enjoying the basil. I substitute walnuts for pinenuts because they are cheaper and someone mentioned it to me. I don't cook the basil -- I just chop it in the blender and add the other ingredients. My friend freezes it in ice cube trays and then thaws a cube or two whenever she needs it.

amazing journeys said...

Hope all goes well with your travels :) Have fun!

Also just wondering if you've decided about the visa renewal trip yet...