Recently I acquired a new cookbook: 500 Soup Recipes and since it’s been a while since I tried out any new recipes, I decided to attempt a completely vegetarian dinner: Mushroom and Fontina Quiche with a Summer Minestrone! I swapped out nutmeg for rosemary in the quiche recipe and added leeks to keep the mushrooms company 
Suzanne and I tag teamed the soup which ended up having rosemary, a bit of balsamic vinegar and a hint of cardamom added to it to enhance the flavor! The results!
I finally got to use these soup cups that I’ve had for the longest time! Since the soup turned out so well I have a feeling the soup cups will become regulars in the dish rotation And although the pie crust got a little toastier than I had expected, everything turned out quite tasty!
And before I let these photos go to waste, Sain and I were invited to a birthday picnic and decided to bring homemade lemonade and cucumber tea sandwiches to the event. The lemonade recipe called for simple syrup which I’ve never heard of for lemonade but evidently it helps blend the sugar into drink better – which it did! The recipe used sparkling water, but I chose to use regular water because I was afraid the sparkle wouldn’t last until picnic time 
I unfortunately don’t have a link to the tea sandwiches because I used a combination of 3 recipes but here is the recipe roughly:
1 cucumber cut into thin slices, 2-3 tbl cream cheese, 1-2 tbl butter, bread de-crusted and quartered, 1/4 cup watercress chopped fine
They turned out quite refreshing if I do say so myself! I don’t have any finished pictures of the lemonade because it just looks like…lemonade… but here are shots of the sandwiches!
