Along the way we spotted a beach by Eagle creek and we're pretty tired and hot from our hike so thought it perfect to take a little break by the water before we heading back to our car. 
On Sunday we decided to go apple picking, something I had been looking forward to all summer. There we're so many apples to pick from and to taste test too! Yum!! Hopefully I'll get around to making some apple butter or apple crumble this week, even bigger yum!! 
Place sliced tomatoes on a baking sheet. Cover with most of the olive oil (reserving 2 TBSP or so), and the salt and pepper. For a little more flavor I added some fresh oregano on top of the tomatoes. Place in a 400 degree oven for 30 minutes to roast.
Halfway through the roasting, melt the butter and remaining olive oil in a heavy-bottomed pot over medium-low heat. Add the onion, carrots, and garlic and cook until the vegetables begin to get soft (15 minutes or so). When the tomatoes are done add those to the pot, along with the stock. Simmer on low until the vegetables are all tender (another 15 minutes or so).
Puree the soup. And when ready to serve add the chopped basil and heavy cream (optional).
Enjoy!
As for our nature table it has been put on hold due to my being sick last week but hopefully we will be able to get to the knitting store some time this week to buy some wool to begin our gnomes. Here are a few pictures from our weekend.
