Thursday, December 16, 2010
We finally received a goodly amount of snow the other day, so my oldest son came over with his two children and we spent the morning sledding! It was cold and windy, and when my daughter came out too, I took my granddaughter in, as she'd had quite enough of being sprayed in the face with snow! I gave Kara her lunch, put the kettle on for tea and hot cocoa, and made grilled cheese and soup for when everyone came inside. It was great fun!
Last week I made Cream of Mushroom soup, so I'll share this recipe with you. I made it with Wild Rice this time, but that's optional. Sometimes I want it in the soup; sometimes I don't! Before I go, I want to send out greetings of the holidays and wishes for a blessed and peaceful New Year to all! ~til next time, Laura of Wildenblue Farm
I have been busy tackling some of those projects I've been hoping to get to. I've gotten a few pieces of furniture refinished, and actually into the house! I have been slowly re-doing rooms of my home... mom and I started last year by refinishing the marred pine floors both up and downstairs. I've been peeling off wallpaper and painting walls. My mom has been busy sewing homespun curtains for each room, and we are waiting til after Christmas to begin recovering three wing chairs, a couch and possibly a loveseat for the livingroom. We've no experience in this, so it's a good thing I'm not a perfectionist and that I strive for an old colonial look; lived in and well-loved!
I am a soup-maker at heart this time of year, and I love to make a pot each week to have on hand for lunch or supper til it's time to make a new batch! I often make a gallon of soup, and freeze some in large muffin tins. When frozen, I pop the soup out of the tins and store them in labeled zip-lock freezer bags. When anyone wants soup, they can grab a block or two of their choice and heat it up for lunch.
Cream of Mushroom Soup
Saute til tender, approximately 4-6 minutes
4 tablespoons Olive Oil
6 cups chopped Mushrooms (I use a mix of White, Crimini and Shiitake)
1 large chopped Onion and
3 or 4 cloves pressed Garlic
Add about 4 tablespoons Flour, stir together for about 5 minutes
Add 2 cups of Vegetable Stock and
a pint of Half-and-Half
Cook til thick and season with salt and pepper.
If desired, add a cup or two of cooked Wild Rice
Wednesday, December 1, 2010
by Lucille Crumley
I can remember when I was a child
The winters were stormy, the winters were wild.
Snow fell early and soft on the ground;
The glistening of ice-coated trees all around;
Crisp crunching of snow crusts under my feet;
The beat on my window of cold driving sleet.
The thump of an axe by the shrinking woodpile...
The shoveling of snow off the walk to the stile;
Singing skate blades flashing by on the lake...
The lowing of cattle in the windbreak;
Church bells calling at twilight's last glow
From over the hills all blue-white with snow
The soft hiss of sled runners cutting deep traces;
Shrill shouts of children on sledding's best places;
The wind song's moan in the tall pine trees...
dripping of water as icicles freeze.
A blue jay's harsh call when he's hungry at dawn...
It seems since I'm older these sounds have all gone.
Now I sit by the fire as it crackles and snaps
And close my eyes tightly, just thinking perhaps.
I can hear all the sounds and all the sights see
Of the winters that came to the once little me.