Soup's On!

Over the past month I've been playing around with some new soup recipes, just the thing on a cold, snowy evening.  The top one is a wonderful Tortelli en Brodo with a chicken stock broth, spinach, carrots from my garden, and a bit of herbs. 

This next one below is a vegetable broth with grilled tofu noodles, mushrooms, corn (from my garden) and spinach again plus this one was super spiced with curry, turmeric and anise. Very tasty, the boys hardly noticed there was tofu in it.

I also used more of my frozen home grown corn to make a fantastic Chicken Corn Chowder that turned out fabulously.  So good we got right to eating and I forgot to take a quick picture.  I used potatos in it, onions, milk and half/half, seasoned with salt, pepper, dry mustard, and dill.

One of my greatest defenses against illness that I use in pretty much everything I cook is herbs and spices.  When you buy processed foods they use natural and artificial flavorings which gives you nothing nutritionally.  Using these flavorful and healthful plants made a world of difference for your body, mind, and taste buds!  Even something as simple as sunny-side up eggs I add a little dill on top with the salt and pepper.  Pumps up the flavor and looks pretty too!  Stir-fying is a staple for my family, it is an easy way to get great ingredients into one pan.  Sometimes it is served over rice, sometimes noodles, or it can get a little more exotic with couscous and quinoa.  I also try to use as many colors in my cooking so we can "eat a rainbow" every week.

It is rare that I eat in restaurants for a variety of reasons but one near our home that I am always excited to visit is the Flint Crepe Company.  Click on the name to visit the website.  Their recipe guidelines alone make me happy.  From the site:

Our recipes will...
​-be made from scratch.

-be driven by the food that is currently available based on our region and season.

-be sourced from growers and producers that operate their businesses ethically and responsibly.

-Offer something for everyone (ask us*).

The menu constantly changes depending on what is available seasonally and they never dissappoint.  Last week I went on a field trip with a friend and we stopped in for lunch.  I had an incredible Reuben Crepe and a loose leaf green tea.  Heaven.

What was the field trip you ask?  We went to the Flint Institute of Arts to see an A la Carte program about Women in Art.  The original film has some technical difficulties but the replacement was just as amazing, informative, and inspiring.  It was about Kiki Smith, an amazing artist who works in many mediums, as she prepared for a house museum exhibit in Venice, France.  After the movie we perused the galleries with new pieces and were fortunate enought to have a delightful interchange with one of the museums trustees.  We also got to see the new ceramic and welding wing that had recently been added to the art school.  That is something on my bucket list, to take a ceramics class again someday.  I had done many art classes as a kid but got away from it as an adult.  It has been my experience that people who completely imerse themselves in artful endeavors and keep their youthful thinking tend to live more healthy and ultimately longer lives.

Eat Happy.  Art Happy.

iGive

Outside my Window: Beautiful sunshine but crispy air temp.

What's on my Mind: How to parent teenage boys.  Mine have been a real treat lately.  And trust me, I know they are tame in their rebellions compared to what I understand some people have dealt with.  It's a delicate dance.  You know what they say, "teeangers are God's way of helping us let go." 

Thankful for: Opportunity.   And keeping the bills paid.

My Latest Project has been taken advantage of my employer's generosity and picking batches of grapes for jelly and juice which has also become my Creative Endeavors as well.  My friend Sarah offered her kitchen and we spent a day making several batches of jelly.  She stuck with the traditional Concord jelly recipe while I used some Canadice and Cayuga grapes with natural sugar, honey, and regular sugar (in various batches). 

She made two batches of Concord that turned out fabulous plus had juice to spare for another batch the next day.  I did four different batches with the two varieties, only one set of the Cayuga set, but it IS tasty!  The rest I'm using for a juice base and in granola bars.  Last night I juiced up some Stuebens, they are very similar to the Concord but slightly mellower.  The boys taste tested it and said it didn't even need sugar added.  Next batch is NO sugar, followed by a LOW Sugar, and one HONEY batch.  Fun times.  Also working on a round of Canadice juice.  Yummo!

My 3 Sons: The boys have started to push the boundaries a bit as would be expected with teenagers which has caused some tense days.  Not to mention their poor choices creating much unwarrented distress.  We had a week where it felt everyone lost their bloody mind and now after penanance and discipline measures have taken place we seem to be back on an even keel once again.

Fox recently subbmitted his application for National Honor Society.  Ethan has checked in with the middle school Forensics supervisors and is in the process of selecting a piece to work on.  Ben's soccer experience has been challenging with the rec program again this year but we're sticking it out and making the best of it.

The first Born: Still vegan.  Still working 2 jobs.  May help with some Forensics events with the North Branch School team since little bro is going to be competing.  Alex did in high school and really enjoyed it.

Employment News: Didn't get the position I interviewed for but found out I was second choice.  Not sure how I feel about that.  Probably going to continue working at the farm part-time helping fill online orders.  Still subbing as well, been in the middle school a few times already and high school special ed.

Hoping to Improve: My attitude.  Feeling very crabby and complaintive lately....could be hormonal.  Or that I'm a pink drowning in a blue world if you know what I mean.  Being the only female in the house can push your limits of grace to the brink.

Food for Thought:  Recipes made with love can never be fattening!  (Smile)

Last Words:

Make it a point to do something every day that you don't want to do. This is the golden rule for acquiring the habit of doing your duty without pain.

~Mark Twain