Morning, weddings, and sweet potatoes.

Shot with my Hipstamatic for iPhone
Lens: Buckhorst H1
Flash: Off
Film: Blanko

I love some of the lenses on the Hipstamatic app on my iPhone - it's insane how cool some of the photos turn out just by chance (see: my morning vanilla coconut milk cappuccino with cinnamon above).

So the wedding marathon is 3/4s over.  Three weddings in a row for three weekends in August.  Next weekend I have a bachelorette for another friend, then she gets married the following weekend.  While it was a bit insane, it's been really wonderful to see some of my amazing friends and family tie the knot with their partners.

Phil and Megan (Wedding #1 in Ann Arbor)

Dave and Amy (Wedding #2 in Guelph)

Pam and Jeff (Wedding #3 in Toronto)

I also got to spend a wonderful night with my friend Julie.  Given my love of cooking, it's not often that a friend offers to cook for me - let me just say this, if you cook food like Julie did, then you can cook for me any time!  She made a delicious dill sweet potato casserole that was incredible (and served it with some salmon and dill sauce... we like dill).  Eating this while watching the first episode of Firefly... incredible.  Below is an approximation of the recipe.

Red wine, sweet potato casserole, salmon, and Firefly.  Perfect night.

Sweet Potato Casserole

2-3 sweet potatoes

6 carrots

3 green onions

1/2 c. plain yogurt

2-3 tbsp. dill

1 c. cheddar cheese

Cook the sweet potatoes and carrots in a pot of water until tender (chop them up so that they cook faster).  

While they're cooking, chop up the green onions and fry them lightly in some butter.

Mash the sweet potatoes and carrots together and stir in the fried onions, yogurt, and dill (to taste).  I would guess you could also add some salt and pepper about now if you thought it needed it, but I'm not sure that Julie did... and it didn't need it.

Spread the sweet potato mixture into a casserole pan and sprinkle it with cheddar cheese.  Bake in a 350 degree oven for about 20-30 minutes or until the cheese is all melty and delicious.

This is clearly a recipe that you could play around with using a base of any root vegetable and seasonings that you feel like - I could see using roasted squash and thyme.

The nail in the coffin...

First it was scotch, then it was knitting, now it's a hardcore pill box.  I'm officially a grandma.

In other news, the undergrads all arrived this weekend for Frosh Week.  I escaped to the cottage for the first time this summer and spent 3 glorious days up there.  More to come at some point.