Sunday, September 30, 2007
Thursday, September 27, 2007
We made strawberry and peach jams on our first afternoon, and apple butter on our second. I'm hoping to make a batch of homemade applesauce this weekend. It's really incredibly easy to do, and particularly fun when you're sharing the time with a really good girlfriend. We cooked and chatted, chatted and cooked, and the time just flew by!
Our future projects include homemade bread, sewing, knitting, and cross stitch. Looks like it's gonna be a homemade Christmas this year, folks!
...and ladled it into jars.
After a hot-water bath to seal the jars, we set them out to cool.
Don't all those full jars look wonderful? Such abundance!
Our children kept busy playing games and dress-up.
Unless, of course, the fact that we haven't heard anything is because the CCAA never even received our dossier.
OK, I really need to relax...
Monday, September 17, 2007
On the first day of school, I insisted on driving Rachel in so I could enjoy every moment (and yes, cry a little, too!). Looks like she's ready to go!
Wednesday, September 12, 2007
Monday, September 10, 2007
Saturday, September 08, 2007
Saturday, September 01, 2007
Chicken Wild Rice Soup
Prep: 25 min. Cook: 15 min
1 package (6 ounces) long grain and wild rice mix
1/2 lb. boneless, skinless chicken breasts, cubed
1/2 lb. sliced fresh mushrooms
1-1/4 cups chopped onions
2 garlic cloves, minced
1 tablespoon vegetable oil
2 cans (14-1/2 ounces each) chicken broth
1/2 teaspoon dried tarragon
1/4 teaspoon dried thyme
1/8 teaspoon pepper
2 tablespoons cornstarch
1 can (12 ounces) evaporated milk
6 tablespoons sliced green onions
Prepare rice mix according to package directions, omitting the butter. Meanwhile, in a large saucepan, saute chicken, mushrooms, onions and garlic in oil until chicken is no longer pink and vegetables are tender.
Add the prepared rice, broth, tarragon, thyme and pepper; bring to a boil. Combine cornstarch and evaporated milk until smooth; stir into rice mixture.
Return the mixture to a boil; cook for 1-2 minutes or until slightly thickened. Garnish with green onions.
Yield: 10 servings (2-1/2 quarts)
Notes: I used the Uncle Ben's quick-cook (5 minute) type of rice to cut my prep time way down. I used two pre-packaged boneless chicken breasts (thawed). I bought my mushrooms pre-sliced. I just cut a small onion into large chunks that the kiddos could pick out, but we could still get the flavor in the soup. I forgot about the garlic, but it wasn't needed. I totally skipped the tarragon, thyme and pepper, and didn't bother with the green onion garnish. Very quick, very easy, and very tasty! Let me know if you try it!