Sunday, March 22, 2009


I feel like my "Spring" posts are similar to Coldplay's songs "Lost!" and "Lost?" on the Viva La Vida album.

I was so sure in "Spring!" that it was. But tonight I'm really questioning it.

We have gone from absolutely amazing 70 degree weather today to a predicted blizzard for tonight and tomorrow. How? Why? I mean, I saw people actually wearing bikinis at the park today when I was on my bike ride!

I refused to believe it until I saw it, but I'm becoming a believer.

I went on a walk around 6:30 p.m. to enjoy the last little bit of the day and it was already a lot cooler. And there were ominous clouds brewing in the west. Now, the wind is howling outside my front door. Sadly, I think the blizzard rumor might be true.

So, here I sit sipping a mug of hot vanilla-milk with my heat up again.

It's so sad that such a great day is going to come to such a yucky end.

Part of my afternoon, after enjoying the nice day, was spent in the kitchen. I made some meatloaf, which is one of my favorite foods, and tried a new recipe for chicken soup that came out fantastic! Chicken soup is a kind of wintery food, I know...I wonder if somehow, deep down I knew it was only Spring(?).

You must try this soup!

Old Time Chicken Soup

1 tbsp. olive oil
1 parsnip, halved lengthwise and cut into 1/4-inch pieces
2 carrots, halved lengthwise and cut into 1/4-inch pieces
2 celery ribs and leaves sliced into 1/4-inch pieces
1 large onion, chopped
1 mined garlic clove

1 tsp. salt
1/4 tsp. black pepper
6 1/2 c. low-sodium chicken broth
3 skinned chicken breasts
1 tsp. lemon juice

Heat oil in a very large pot. Add parsnip and next 6 ingredients and saute about 5 minutes, or until the veggies start to soften. In the meantime, lightly sear the chicken breasts on both sides in 2 tsp. of olive oil.

Add broth and chicken and bring to a boil. Reduce heat and simmer 35 minutes.

Remove chicken breasts and "shred" into bite-size pieces.

Return chicken to pot with lemon juice and heat through.



Juliette said...

And where the heck does one find parsnip? That is one fancy ingredient, Chef Sears!

icancarryallthebagsandthebabiestoo said...

I remember when you taught me to make chicken dumpling soup...

I think about it every time I make it. And always have.