Paper whites 

They just blossomed last week. 

You mist, water and wait.   Then one day, you burst with joy when you see signs of life  once again.

It’s worth all of the anticipation. 

Connect The Dots

Just need a pencil and a challenger.  

Noticed this on the sidewalk near another construction site yesterday.  

They also remind me of those candies I used to peel off the paper to eat. 

Remember these?  

Colorful Candy Buttons!


All that work for a little bit of candy.  

My friends and I pretended it was aspirin and administered it generously to the lucky one who played sick.    

Scrapes and Scraps

If I were a painter, I would try to paint this…

or this:

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I think they are beautiful. Stripped or discarded.

They remind me of Cézanne and his paintings of fruit.

Happy Friday to you!

Good Morning!

Say hello to my little friends. 

Oregano and paper whites have just made each other’s acquaintance.

Pansies and Snow

They may feel or look delicate, but it takes a strong will to withstand a winter storm.

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If they could talk, they should say something like: “We’d like to see you spend your weekend out here, in the frigid ground,  having ice, snow and blustery cold winds whip you around and around.”  It’s not a walk in the park, people!”

Got to give those pansies some credit.  They are tough!

But, as in life, not all who fight the brave battle, survive.

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The cycle of life is anyone’s guess.

Rest in peace, fallen comrade. ❤

 Kale and Snow

Friends for life.

Chicken (Spaetzle) Noodle Soup

What do you do when you don’t have traditional egg noodles, but  you’re craving Chicken Noodle soup?   You throw in Spaetzle, “farmer style” egg pasta.  Or buy some at any grocery store.

It’s so worth it.img_1688

I think I wolfed down my bowl in under five minutes.  That good.  That simple.

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I made it for my children, but those little stinkers didn’t even try it.   That’s ok, that’s what mason jars are for…

I only make chicken noodle soup when I have a leftover roasted chicken and I’m feeling a bit like Laura Ingalls Wilder’s Mom, (Caroline).  When you use every bit of something after it’s main purpose is gone, you kind of feel like you’ve stepped into the real world of using what you have, as a cook.  And it costs very little.

New Year’s has a lot to do with that.  I love that we get the do-over each year. We need it.

So here’s what I do…

The Recipe

First…the broth…

  • Fill a large soup pot about half way with water
  • Add the chicken carcass.  Just put in it there.  All of it.  The water should cover at least half the chicken.
  • Throw in some roughly chopped carrots (2), celery (1) and onion (quartered).  You’ll toss this out later…just adds flavor to the broth.
  • The spices:  whole peppercorns, two bay leaves, a pinch of thyme (I only had ground thyme), sea salt.
  • Bring everything to a boil.  Let it boil for about five minutes before simmering with lid partial on.  Simmer for about an hour.  Already smells good. 🙂
  • Remove the chicken as much as you can into a large bowl and let it cool.  Drain the soup with a mesh colander to catch the veggies and bits and pieces of chicken.

Next…The Chicken…

  • When the chicken is cool enough to touch, start separating the good stuff from the bad stuff.   You should have about two cups of cooked chicken.

Finally, the SPAETZLE…!

  • Return the broth to the pot, add new carrots, celery.  I keep it simple, but you might like to add onion or another veggie.
  • Bring to boil again and then simmer again for about fifteen minutes.
  • Add chicken, couple dashes of fresh pepper and sea salt.
  • Then, finally, toss in about a cup of spaetzle.  It needs to cook for about 10 minutes.  Turn off the heat and let it rest for five minutes.

Voila!img_1689

The texture of the spaetzle feels homemade.  I love how it tastes, too, but especially how it’s a little thicker than thin strips of  egg noodles I’ve used in the past. Spaetzle  wraps around the chicken and broth like a big bear hug.

Comforts the soul.  And your appetite.

Aufessen!  🙂

 

"Color your world."

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