Posts Tagged ‘Cold’
365 Days of Blessings – Day 47 – Our Guest Room
There are many reasons I like our guest room. It houses family who visit. It is a home away from home for friends from near or far. It is a quiet place to nurse Poppet in our wonderful breastfeeding relationship. Last night we headed home early as Hubby started feeling like he was fighting something. Now that he is feeling some chills and is likely contagious he has wandered down the hall to spend the night. As much as I love him, and miss having him near:
I am thankful for our guest room
Warmest regards,
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Recipe: Home-made Chicken Vegetable Soup
Anytime the sniffles start in our house we whip up a batch of this soup in the largest pot we can find. There are no real measurements, just to your own liking.
What you’ll need:
Because I’m sick I like to keep it simple. Feel free to knock yourself out making fresh stock and using fresh veggies. My local store brand has a stock that has pretty natural ingredients in it, so I use it in a pinch. You will have to size this to your liking.
-Chicken Stock
-Frozen mixed veggies
-Large piece of ginger
-Bunch of carrots
-at least 2 Onions
-celery
-1 to 2 pre-roasted chickens
-Parsley, Sage, Rosemary, Thyme (yes I know, very Simon & Garfunkle!)
-Salt and Pepper
What you do with the stuff:
1) Take your chicken and cut the meat off it. Set meat aside. Put the carcass into the largest pot you can find. I don’t like dark meat, so instead of cutting it off I throw it in the pot with the bones and skin.
2) Roughly chop 2 carrots, 2 celery stalks and one onion. Add to pot.
3) Slice 3 inch piece of ginger. Add to pot.
4) Add 1 tsp. each of sage, rosemary and thyme (or more if you like)
5) Cover with 1-3 boxes of stock. Fill rest of pot with water. (or use all water to make homemade stock). Simmer at least 1 hour if using store-bought stock, 3 hours if using water.
6) Finely dice 2 more carrots, 2 celery stalks, another 3 inch piece of peeled ginger, and an onion. Sweat in a separate pan in a little oil and set aside.
7) Strain bones and veggies out of stock. Return stock to large pot. Add chicken that was set aside along with veggies that were sweated. Throw in 1-2 cups of frozen veggies and return to simmer. Heat through. Season to taste with salt and pepper. Top with chopped parsley.
Great served with fresh from the oven yogurt bread! Enjoy!
Warmest regards
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I wanted to post her on ebay…….
Okay, not really, but I was soooooo tired!
When I went to sleep last night I just didn’t feel right. When I awoke this morning I knew I didn’t feel right. Sore throat, exhausted, not sure how Poppet even got into bed with us (did I go get her or did Papa bring her in?). Still not sure! I eased my way out of the bed, asked my husband to watch the sleeping child so I could run to the restroom. All I could think about was crawling back into bed, snuggling up to Poppet, and dozing into a deep slumber yet again. I walked back into the room and…..
There she was, sitting bolt upright with a big grin on her face! I was gone, what? Maybe 30 seconds!?! I resigned myself to the fact that life is not fair, crawled into bed, tried hard to coax her back to sleep, quickly gave up and gave in. So I find myself sitting in the kitchen, watching her play and eat away, drinking my non-latte (too much dairy….okay, just too much effort to make one – I must really be sick!) and wondering when she’ll maybe go for a nap.
Think I’ll run to the store and get me a chicken and make some speedy Chicken and Vegetable Soup!
Warmest regards,
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