Seventy degrees one day and the next, we have two feet of snow, but it’s not a problem as we have no place to go. One day seems to blend into another and I’m forgetting which day of the week it is. I’m also being super lazy about taking care of things around the house, even though I have tons of time to deal with of all my little chores #procrastination.

My standing Monday morning meeting with my business partners has been a much needed coaching and therapy session. I’m so grateful that I work with such incredible women – we’re keeping each other sane, on task and as productive as possible during the shut-down.
 

We were on our last dregs of food yesterday so we ventured to the market just before closing in hopes that late in the day on Easter Sunday, there wouldn’t be many shoppers. It was still almost too crowded for my comfort level, but we grabbed what we could and got out fast. Once again, we were both feeling so thankful to the Whole Foods staff who still had smiles on their faces.

Creamy Zucchini and Potato Soup

Earlier in the day, with little more than a couple of sad looking zucchini and some potatoes in the kitchen, I made a lovely simple soup. Warm, creamy and healthy, this is perfect as a starter or as an entree served with a salad and some nice bread. It could probably be made with spinach or broccoli as well, but I haven’t tried it yet.