Friday’s Quotes for the Chicks
We bought Trevor back to Norwich University, Vermont. This is a picture of a bridge on campus that rooks (freshmen) are not allowed to use. Trevor as a sophomore can now use this bridge. It’s just one more step in his military journey.
We go into the weekend still without a stove. One has been ordered but because we wanted to check out another store (we ended up not going with that one) by the time we got back to the first store, the Saturday deliver date had closed and we were now looking at Monday afternoon.
No worries, if there is one thing I know how to do, it’s come up with a solution to a problem and besides, weren’t grills invented for the summer, losing electricity, and for when your stove kicks the bucket?
So far we’ve made pastas on our grill (it has a burner on the side) to which we’ve added sautéed vegetables and meat. Add to that cut up tomatoes and cucumbers in a balsamic vinaigrette and I’m not hearing anyone complaining.
We’ve also had the requisite burgers and hotdogs, but trust me, those only go so far in this family.
Tonight we’re going to try French toast with sausage. We’ll only be able to make the toast in small batches, but darn, that means people will have talk to each other at the dinner table while they wait for their serving.
Life is so rough these days in our household.
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In my email this morning, I go this recipe from Mary Hunt’s Everyday Cheapskate on how to make a 20 minute chicken soup. I’m thinking that if I add (many) more vegetables and increase the amounts, I could easily make this on our grill for my gang. Together with some crusty bread and butter, it sounds like a perfect Saturday evening dinner to me.
Homemade Chicken Soup (with apologies to the flock)
• 2 14.5-ounce cans chicken broth
• 2 cups baby carrots
• 1 onion, chopped
• 1 clove garlic, minced
• 1/8 teaspoon celery salt
• 2 skinless, boneless chicken breast halves
• 1 tablespoon chopped fresh cilantro or fresh dill (optional)
1. Bring the chicken broth to a boil in a medium saucepan over medium high heat. Add the carrots, onion, garlic and celery salt.
2. Reduce heat to Low and add the chicken breast. Cover and simmer for 20 minutes. Here’s the reason: If you allow the soup to come to a full boil the chicken will become tough and dried out.
3. Carefully remove the chicken breast, cut it into chunks and return to the pot. Stir in the cilantro or fresh dill to taste.
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Be safe and see you all next week.
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Wendy Thomas writes about the lessons learned while raising children and chickens in New Hampshire. Contact her at [email protected]
Also, join me on Facebook to find out more about the flock (children and chickens) and see some pretty funny chicken jokes, photos of tiny houses, and even a recipe or two.
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