Saturday, January 30, 2010

We've been frosted!

Last night's sky took on a pinkish hue and large flakes fell fast.
The land was covered quickly.

The morning's light brought the crystals to life.

Our wild friends were thankful for the feeders we had filled before the snow.
Doesn't he look happy?

Like icing on a tiered cake, the snow decorated.

Perhaps it's a good day to stay cozy warm inside...
just sitting and watching chubby red birds.

...or maybe we could bake a cake!

Chocolate for Nicholas and vanilla for Kathryn! Yummy!

...and don't forget the sprinkles!!

Wednesday, January 27, 2010

"In January
it's so nice
while slipping
on the sliding ice
to sip hot chicken soup with rice.
Sipping once
Sipping twice"

Maurice Sendak, In January


1 medium onion, chopped
1 medium carrot, chopped
1 stalk of celery, chopped
1 or 2 cloves of garlic, chopped finely
Salt and Pepper to taste
A dash of olive oil
A small pat of butter (optional)
A cup or so of chopped, cooked white chicken meat, skin and fat removed
Half a cup of chopped, cooked dark chicken meat, skin and fat removed, (optional)
6 cups of chicken stock or broth.
Half a cup of pre-cooked rice (see notes below)
Chopped or dried parsley, sage, rosemary and thyme

1. Warm up your olive oil and butter in your soup pot on medium-low.

2. Add the vegetables and a dash of salt. Add the garlic a minute or so later. Cook until the vegetables are soft and translucent.

3. A minute or so before the vegetables are done, add the sage, rosemary and thyme.

4. Add the chicken pieces and cook for a minute or two more.

5. Add the chicken stock and the pre-cooked rice.

6. Bring to a boil, then reduce heat to low. Simmer for 5 to 10 minutes.

7. Add the parsley a minute or so before serving

You can replace the rice with noodles of any sort. Just add them about 7 to 10 minutes before serving to allow them to cook (will depend on the type and thickness of noodles). Simply cook until they are the desired tenderness.

You can add other vegetables to this recipe for a change. Add a handful of frozen peas about 5 minutes before serving. They have just enough time to cook through and still remain firm enough to have that wonderful "burst" of flavor in the mouth.

For a more heart-heathy treat, remove any fat with a lettuce leaf or refrigerate overnight and skim off any remaining fat.

Enjoy and stay cozy warm!

Sunday, January 24, 2010

"Counting Blessings" by artist Laurie Blank

“Do not spoil what you have by desiring what you have not;
remember that what you now have
was once among the things you only hoped for.”


Count me among those who are thankful for beloved family and dear friends.
I could not desire for more.

Friday, January 22, 2010

"Art washes away from the soul
the dust of everyday life."
-Pablo Picasso-