Ingredients
Two or three chicken breasts, cubed
One package egg noodles or homemade noodles
One package mixed vegetables
One small onion, diced
Boil all together in water until done. Drain and set aside 1 cup of the broth. Put ingredients back in the pot with broth then add:
One can cream of chicken soup
A pinch of parsley, thyme, basil, dill weed, salt and pepper.
Heat through and serve with homemade bread
To make a soup from this dish simply keep more of the broth.
Once a month I highlight a piece of art I have created and posted on my Fine Art America site. This one is titled Memories from the Abstract Art Collection.
“Remember this: Whoever sows sparingly will also reap sparingly, and whoever sows generously will also reap generously.”
Paul the Apostle, 2 Corinthians 9:6
Nature Research “is here to serve the research community by publishing its most significant discoveries—findings that advance knowledge and address some of the greatest challenges that we face as a society today. Our journals publish not only primary research but also reviews, critical comment, news and analysis.”
I was recently digging around in my books for something to read when I came across Trout Fishing In America by Richard Brautigan. That led to some research and I found a good site about him here, and an article about him here.
“Recently relaunched, American Heritage is the oldest, most widely known and respected popular U.S. history magazine. Central to its mission is making top-tier scholarship accessible to a wide range of audiences, proving that history can be lively, interesting, even spell-binding.”
Wise Bread “will help you discover savvy shopping tips to keep you stylish, sassy, and solvent. Financial advice that is easy to understand and easy to apply. Career and money-making ideas that’ll add zeros to your bank account. General adulthood know-how your parents forgot to tell you.”
What do we know
Us older and grey
About life that’s real
And problems today
Our time passes by
Until caught by our young
At first bewildered
They come to understand
That life is the footprint
Left by a bird
On a beach
When it takes flight
Waves
Wash
Away
While my earliest memory of elementary school might be nap time during Kindergarten, one of my fondest is of my first kiss. It was maybe second or third grade during outdoor recess when word began to spread that a pack of girls had decided they were going to kiss every boy on the playground, by force if necessary. A few pals and I had barely a chance to ponder this development when here came the girls running full speed in our direction, other boys scattering in front of them. When it quickly became obvious our group was their next target we all turned and yelled, “Run!” None of us made it very far, either falling down on purpose or just not running very fast. I was face up on the ground when the girl that caught me gave a long, wet kiss on the cheek. As soon as it was done she jumped up laughing and rejoined the pack to hunt down more boys. I remember a nice feeling coming over me; I liked that kiss, even though it was supposed to be gross. I can’t remember her name, but she was from Hawaii. For the rest of the year she would smile at me and say hi when we would see each other at school, mispronouncing my last name on purpose with a laugh. She was charming and I was smitten. There was no discussion of that kiss, or of anything else, just friendly greetings and smiles. The next school year I noticed her absence right away, and after asking around I found out she and her family had moved back to Hawaii. I knew that meant I would never see her again. A little lesson on infatuation and loss that I probably will never forget.
“The art of losing isn’t hard to master;
so many things seem filled with the intent
to be lost that their loss is no disaster.”
Elizabeth Bishop
One aspect of living in the country that has taken me some time to adjust to is the quiet and solitude. Having lived only in a city up to this point I was used to being surrounded by sounds and people. Cars driving by the house, people walking their dogs, joggers, kids on bikes, neighbors coming and going and doing yard work. The only traffic here are people driving to and from work, most of whom we don’t know. That changes in the spring and fall when we all have to share the gravel roads with the farmers in their tractors. The sounds here are traffic from the highway if the wind is right, an occasional train whistle from the Union Pacific tracks, and the coyotes some nights. During storms we also hear the wind howling across the fields and through our trees. Of the two acreages closest to us one is occupied part time and the other lacks a house, with only outbuildings on the property, which makes for very quiet neighbors. Not having any stores around has made us tend to bundle the stops we make when we drive into town, to save time and gas. Neither one of us is complaining about any of these changes, nor would we want to go back to the city. Such a major shift from the familiar, even when desired, takes time to settle. So far so good.
Allrecipes states that “what started with a single cookie recipe has grown organically to become the world’s largest food-focused social network with a community of 85 million home cooks consuming 3 billion pages annually of food inspiration across our 19 sites serving 24 countries in 12 languages. I invite you to join our one-of-a-kind community that inspires home cooking and celebrates the foods we make with friends, family, brands and followers. Calling all cooks!” They offer free apps for your devices, videos, and an ingredient search engine to find recipes for what you have on hand.
This is a wonderful dish to serve on a cold winter’s day, made even better if followed up with a chair nap.
Ingredients
Chuck roast, whole or cubed
Potatoes, quartered or diced
Carrots, sliced or chunked
Celery, sliced
Onion, diced
Tomatoes, sliced
Layer all of the above in the order listed around the roast in a dutch oven. Add a couple of cups of water then the following on top:
Mushrooms
Salt and Pepper
Basil
Tapioca (4 tsp)
Bake at 250 degrees for four hours. Serve with warm buttered bread.
Once a month I highlight a piece of art I have created and posted on my Fine Art America site. This one is titled Anxious from the Faces And Beings Art Collection.
