On the cusp

Another end to this thing called winter is fast approaching and while the fall and early winter were relatively mild, the end has been fierce with its gusting winds and frigid air.  Those who read my blog regularly know that February is my least favorite month, but it is there so there you go! There are things in life that must be dealt with and deal with it we shall! 

According to the knowledgeable meteorologist, we are to have a pollen burst (whatever that is) brought on by the early warm temperatures followed by the recent frigid temperatures. Every spring is a pollen burst when plagued with allergies.  One can only hope that the "burst" will be fast and short!

My car is already tarnished with a coat of yellow which definitely does not accentuate the carbonite gray nor is it a welcome accessory to the matte black interior (doesn't matter if the windows are never down, the crap sneaks in through the air ducts!).

Anxious for the warming temps and visions of summer, hubby and I uncovered the pool and BAM! the frigid temps rolled in and picking those dreams right out of the air and scattering them northward! As much as I would love a thick blanket of snow, it is too close to Spring for me to welcome it with bated breathe and open arms. 

I trimmed the dead protective leaves of my banana tree right before this perilous weather and sit here wondering if those lovely green leaves will make a comeback giving my little feathered friends a perch when the weather does warm.  Most of the fruit trees and flowering shrubs bloomed only to  freeze in these devilish temps leaving it iffy if there will be pears or plums this year with few if any azaleas.

Yes, I am tired of soups and breads (potato, broccoli and cheese, cabbage and sausage, chili, vegetable, taco) I crave grilled chicken, steak, salmon and even burgers with a fresh salad on the side! 

I am ready to say goodbye to winter and "Hello" Spring! Thanks for visiting and remember to 

Keep Smilin!

Finally, it is soup weather!  October will be ushered in with a pot of loaded potato soup - thickened with cream cheese and loaded with celery, onions, garlic, topped with cheese and bacon. I am ready for the weekend!

Fall 2011

A most beautiful fall with warm breezy days and cool nights.  Tonight we will have our first freeze of this winter season.  This week has been full of wonder - my wonder roses are blooming and my beautiful long stems have the best buds and blooms of the year.  I know they will be gone on the morrow if I don't get out and cut them this afternoon, but I do hate to cut my flowers. 

The turning leaves are at their peak and the woods are a palette of earthy tones.  Beautiful!  The deer are enjoying a bountiful harvest of acorns in the back and I have certainly enjoyed watching them munch the little nuts.

The winter will be cold and drab, but the spring will come again in all its spendor and warmth.  Time for soup, a warm fire and my lap blanket.

Have a blessed week and until next time . . .

Happy reading!
Belle

Cooking On My Mind

The cooler mornings stirs my craving to start a pot of soup and something to take care of my sweet tooth.  Some delicious Broccoli and Cheese or flavorful Potato Soup would really be yummy.  I have promised Dad for two weeks a pot of vegetable soup and that would work wonders also.  The smell of onions, celery and garlic in a rich chicken broth gets the saliva flowing and comforts the mind and body.  

I discussed with my nephew this week - he is a great Paula Dean fan -  possibilities for our Thanksgiving Dinner.  He is a wonderful cook and always surprises us with his delicious creations.  I thought I might need to give him a heads up so he could start planning which dishes he would like to bring.  I know, we still have two and half months to go, but I told you these cool mornings get me going.  I can already taste the cranberry salad with the cream cheese and pecans just flowing over my taste buds and bringing a smile to my face.

I think I will bake more bread this year also.  It isn't good for the waistline, but it is a sure stress reliever and makes me happy.  There is nothing better than a good sweetbread fresh from the bread machine.  Yes, I cheat!  That machine can bring forth the same delectable aromas and the wonderful taste as my mixing and kneading ever thought about and in much less time. 

I haven't checked the pecan trees this year, but I am hoping that we have a decent crop.  Some toasted pecans drizzled with butter would be real good about now, but the time is not too far away.  The squirrels not only raped my corn feeders this year but also took every pear off three trees and got most of the plums to boot.  Anything with a seed was fair game this year for those little varmints and I intend on getting some back in the form of squirrel dumplings in the not too distant future.  They are nice and plump after a summer filled with eating. 

Well, I think it is time to start the potato soup so I will leave you with your thoughts for now.  Until next time . . .

Happy reading!
Belle

Chicken Gumbo

Our family refers to this as my sister's Chicken Gumbo, but in reality it was shared by a close family friend. My sister makes this according to the recipe as I do or my mother does, however, hers is different. It is just one of those things, no explanation! My children will tell you, Mom's is good but . . . I feel the same way and as a result, this has become her recipe!

This is great for those cold winter nights or when you have a crowd to feed. Warm and nourishing, it is a pleasant detour around the chili or vegetable soup meals.

Boil a large fryer or hen in salted water until the meat falls from the bone. Remove hen from broth, remove meat from bone, returning meat to broth.

In a small skillet, fry 4 slices of bacon and set aside to drain on a paper towel. Stir 1 cup of chopped onions and one clove of crushed garlic into the bacon drippings. Saute until brown, then stir 1/3 cup of flour into the onion and garlic mixture. Stir constantly until flour has browned; pour mixture into broth. Also add 1 pint tomatoes and 2 tsp Gumbo Filet to the broth. Cover and let simmer. Add 1 pint okra, salt and pepper to taste, and 1/2 tsp Tabasco Sauce to broth. Simmer at least 45 minutes. Serve over rice.

Delicious!

Virginia Chicken Casserole

This casserole starts with a boiled fryer. For those working Mom's and Dad's this is a good recipe to start in the crock pot .

Boil a fryer (or a hen) until it comes off the bone. Cut the meat into small pieces. Mix with one can of Campbell's Cream of Chicken Soup and a little water (1/4 - 1/2 can). Put into a 1 2/2 quart casserole (oven safe) and cook in a preheated 350 degree oven until mixture is bubbly. Remove from oven, cover bubbly mixture with 1 package of Pepperidge Farm Seasoned Stuffing (your choice of flavors). Return to over and cook until top browns.

Note: Salt or salt substitute, pepper, garlic, celery seeds, or your favorite seasoning is added to the water in which fryer is boiled. Makes a tasty and healthy casserole. You can also add your favorite vegetable to the chicken and soup mix for a great one dish meal.