Welcome! I'm happy you stopped by. I hope that you find something useful here to aid you on your journey!
October 25
It is raining outside and it is football season. Such a beautiful time of year. I love it when we have long football seasons, and I love when the trees are so many vibrant colors.
I drove along the River Road this afternoon and the trees were orange and red, yellow and green, brown, rust, and gold. With the mist in the air, it made me just want to put on a warm jacket and my LL Bean mocs and go for a long, quiet walk.
About me:
My name is Theresa, aka "Tree" to some longtime friends and a few relatives.
I'm a (mostly) stay-at-home-mom of two. My passions include my family, my faith, and living in a simple manner that respects the blessings we have been given.
I know I had the above weather forecast on this page a few months ago, but I'm leaving it there for a while. It's interesting to look at and meditate on what the weather may be like. Also, it isn't even November, yet!
The River Road near our home. A lovely, misty day.
With cooler weather upon us, it feels like soup season. Several years ago I gave a lesson for my local Extension unit. This was my daughter's favorite recipe from that lesson:
Creamy Vidalia Onion Soup
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4 Vidalia onions, thinly sliced
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3 tablespoons margarine
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1 tablespoon all-purpose flour
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1/2 teaspoon salt
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2 cups chicken broth
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1 cup milk
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1/2 cup heavy whipping cream
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3 egg yolks, beaten
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1 1/2 teaspoons paprika
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ground black pepper to taste
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1/8 tablespoon hot pepper sauce
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2 tablespoons chopped fresh parsley
In a saucepan, melt butter or margarine over medium heat. Add onions: saute until golden brown, about 10 minutes.
Stir in flour and salt, and mix thoroughly. Gradually add chicken broth, stirring constantly. Cover, and simmer over low heat for about 10 minutes.
When onions are very tender, stir in milk and cream. Heat through. Remove 1/2 cup soup, and mix in egg yolks. Slowly stir egg yolk mixture into soup in pan. Heat through, but do not allow soup to boil. Stir in paprika, black pepper, and red hot pepper sauce. Serve hot, and garnish with chopped parsley.
Makes 4 servings. Credit for the recipe goes to K-State Research and Extension.