Nine years ago we got an early Christmas present and Kai was born into our family. He was the youngest and the biggest little stinker.

He loved his little "Lammy". He would suck his thumb and hold Lammy's tail in his fist rubbing it against his nose. As he got older and Lammy became more mobile I would have to bleach him to get the stink out of him. Kai always noticed when Lammy had a "bath" because he would say he was stinky!

After being terrified of spiders for years he realized that he was bigger than them and overcame that fear. Kai was captivated by animals and insects and loved the outdoors because it was his observatory.

Just like his big brothers he loved Legos and creating.

He loved Thomas the Tank Engine and trains of all shapes and sizes.

And of course Nerf guns!

Though Kai's time on this earth was short, I am forever grateful for the time we had with his special spirit. I wouldn't change a minute.

Sometimes I think about Kai's birthday being in December, so close to Christmas, and am thankful because remembering the gift he was to our life helps me keep Christmas in perspective and remember what a gift the Savior is in our lives.

We miss you sweet Kai!

Squash Soup and the Picture

Here's the drawing I talked about in my last blog. I guess I must have accidentally deleted it before I posted the blog! Anyway thought you might like to see it.

Yet another recipe.... It's really good.

Winter Squash Soup Serves 6-8

2 Tbsp. butter

1 Tbsp. Olive Oil

1 C. chopped onions

1 lb. winter squash (butternut, acorn...) aprox. 2 cups

1 small clove garlic, minced

2 1/2 C. water or light chicken stock

salt & white pepper to taste

dash of grated nutmeg

pinches of light brown sugar, if needed

1 C. milk or half & half

1/4 C. grated Parmesan cheese

1. Melt butter with the oil in a heavy sauce pan, adding the onions. Cook over low heat, stirring occasionally, until onion is very tender & slightly golden, about 15 minutes.

2. Cut squash in half, and remove the seeds and fibers, lay on a plate with a bit of water and microwave until tender, about 6 minutes or so.

3. Scoop out 2 cups & stir into onions.

4. Stir in garlic, stock or water, salt & pepper, and 1/4 tsp. nutmeg.

5. Cover and simmer until all is very tender.

6. Puree mixture in blender or food processor.

7. Wipe out pan and return puree to it.

At serving time, add milk and return to simmer. Thin with a little more milk if the soup is thicker than you want it. Sweeten if needed with a little of the brown sugar. (I've never found this necessary) Serve hot with a dusting of the cheese.