Friday, March 31, 2023
Thursday, March 30, 2023
Wednesday, March 29, 2023
RIGHT NOW PEOPLE ARE…
“Right now people are ready to be offended, but I am ready to be delighted.”
William James Collins (born March 22, 1941) is an American poet, appointed as Poet Laureate of the United States from 2001 to 2003. He is a Distinguished Professor at Lehman College of the City University of New York (retired, 2016). Collins was recognized as a Literary Lion of theNew York Public Library (1992) and selected as the New York State Poet for 2004 through 2006. In 2016, Collins was inducted into the American Academy of Arts and Letters. As of 2020, he is a teacher in the MFA program at Stony Brook Southampton.
(Comments are off this week.)
Tuesday, March 28, 2023
Monday, March 27, 2023
MONDAY RECIPE POST - CABBAGE AND GINGER SOUP
Hello Everyone, I am still in the recovery mode after having had a nasty bug, so have turned my comments off until I can return your visits. I will catch up with you as soon as I can, but it will probably be a few more days. Fortunately I had more posts already set up like this one.
Today's recipe was found at Eating Well, and I would like to thank its author, Carolyn Casner, for a very appetizing and comforting soup. You can see the original at this link, with all tips provided. I made it two weeks ago.
Comforting Cabbage Soup with Ginger
6 servings and 1-1/3 cup serving size contains 118 calories.
The author states, “Cabbage turns tender and flavorful in this comforting soup. The aromatic broth is full of spices, including ginger and turmeric, making it perfect for enjoying on a cold day or keeping you hydrated if you're sick.”
For those who are taking note of such things, Carolyn also included the following.
Nutrition Profile: Dairy-Free, Egg Free, Gluten-Free, Low Carbohydrate, Nut-Free, Soy-Free, Vegan, Vegetarian.
2 tablespoons extra virgin olive oil
1 cup chopped onion
2 medium carrots, halved and sliced
4 cloves garlic, minced.
1 cup chopped onion
2 medium carrots, halved and sliced
1 tablespoon minced fresh ginger
½ teaspoon ground turmeric
½ teaspoon crushed red pepper
4 cups low-sodium vegetable broth
1 14-ounce can no-salt-added diced tomatoes, or 2 cups chopped fresh
¾ teaspoon salt
½ teaspoon ground pepper
5 cups coarsely chopped green cabbage
1 medium zucchini, diced
Chopped parsley for garnish, optional
Heat oil in a large pot over medium heat.
Add onion and carrots and cook, stirring, until starting to soften, about 3 minutes.
Add garlic, ginger, turmeric and crushed red pepper.
Cook, stirring, until fragrant, about 1 minute.
Add broth, tomatoes and their juices, salt and pepper; bring to a boil.
Stir in cabbage and zucchini; return to a boil, then reduce heat to maintain a simmer.
Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
(Optional): Serve sprinkled with parsley.
What did we think?
On a cold, chilly night, it was perfect.
A slice of crusty bread would be lovely to serve up with this soup, or a favorite roll.
I would make the soup any time but it would be very wholesome, comforting and nourishing if you had anyone feeling under the weather. It sounds like it has similar benefits as good old-fashioned chicken soup, but without the protein. (Added note 3/25/23: little did we know Gregg and I would welcome this so soon.)
Instead of zucchini, frozen peas would make a nice substitute. You can swap with your favorite veggies.
I could have probably chopped the parsley up a little finer but I like the taste of it so no problem, just for aesthetics sake I suppose.
We wanted a meatless meal but adding chicken would make a nice addition.
There is a lot of prep work because I doubled everything up so that I could freeze a few meals for an easy cooking day. I started early in the morning, sitting at the kitchen table with a cutting board and utensils needed, preparing all ingredients, putting certain ones in the same dish, if they were going to be cooked together. Then I set them in order I was going to need them next to the stovetop for when I was ready to pop everything into the pot. Makes the process a lot easier. (I am adding this information for people who may be starting out. It took me a while to learn this and be more organized.)
It was a little hot/spicy which we enjoy but for those who don’t, you could lessen the amount of crushed red pepper, or even leave out. It would taste great either way just seasoned with salt and pepper. You can also add a favorite herb.
I have only used turmeric in one other recipe, in a beverage which you can find here. I remember it being very refreshing, but it's been a while and I am glad for this reminder.
Turmeric has many benefits and I will be finding more uses for it. I have added a link here from John Hopkins that gives lots of info about this spice.
Ginger is very good for you also There is an article at this link with great information. I like it for the flavor and use ginger a lot in Asian cuisine.
At this link, also from John Hopkins, there is more great information, and I found a recipe for Ginger tea. Among other maladies, it is ideal if you feel a bit nauseous, but is also a comfort on a chilly night. It says, “You can add a little lemon or lime, and a small amount of honey to make a great beverage.”
How to make Ginger Tea:
Buy a piece of fresh ginger.
Trim off the tough knots and dry ends.
Carefully peel it.
Cut it into thin, crosswise slices.
Put a few of the slices in a cup or mug.
Pour in boiling water and cover. Let steep for at least 10 minutes. As stated in their instructions, "the longer the better."
It is also noted that "ginger tea is a healthier alternative to ginger ale, ginger beer and other commercial canned or bottled ginger beverages. The author also notes that these drinks provide benefits but many contain a lot of sugar, and recommends limiting these to occasional treats, or choose sugar-free options.
I am trying to remember to add the original website address in full, in case you would rather copy and paste than go to the link I provided.
Saturday, March 25, 2023
SATURDAY MORNING AT THE BIRD FEEDER - SQUIRREL KNOW-HOW
Friday, March 24, 2023
I HAVE BEEN A LITTLE UNDER THE WEATHER THIS WEEK…
the reason I am late posting this. I had everything done for the other days but for today. Gregg has not been well either but we are both through the worst of it. We figured we caught a bug as it has literally been years since we were both ill. Ah well, par for the course!
Enjoy your weekend and thanks for stopping by.
Thursday, March 23, 2023
WISE WORDS AND A PHOTO TAKEN AT BRYCE CANYON IN AUGUST 2013
"We think too much and feel too little. More than machinery, we need humanity. More than cleverness, we need kindness and gentleness."
Sir Charles Spencer Chaplin, KBE, (16 April 1889 – 25 December 1977) was an English comic actor, filmmaker, and composer who rose to fame in the era of silent film. He became a worldwide icon through his screen persona, the Tramp, and is considered one of the film industry's most important figures. His career spanned more than 75 years, from childhood in the Victorian era until a year before his death in 1977, and encompassed both adulation and controversy.
Wednesday, March 22, 2023
THE EASTERN BLUEBIRDS VISIT DAILY.
It wasn't so long ago that we rarely got to see an Eastern Bluebird. There were rare glimpses in other places but not in our garden. I was delighted the first time my trail cam (or as I prefer to call it now, my bird cam) started taking photos of what I thought couldn't be. But yes, they started being regular visitors about a year-and-a-half year ago. I haven't gotten over this yet, it is still a novelty and I suspect always will be. My photos were taken with our regular camera on a bit of a dull day and weren't as sharp as I would like. They were high in the tree and even my zoom lens was struggling, but it's a good photo memory.
Do Eastern Bluebirds migrate? Yes and no! In most of their range, Eastern Bluebirds don't migrate. However, there are large areas where they do. In the northernmost areas of their range in the United States, Eastern Bluebirds are present during the breeding season only, and in large portions of Texas, New Mexico and Northern Mexico are wintering grounds for these migrating bluebirds. In the southeastern US, Central Mexico and Central America they do not migrate.
Tuesday, March 21, 2023
HAPPY SPRING EVERYONE!
Monday, March 20, 2023
MONDAY RECIPE POST - BAKED RANCH CHICKEN THIGHS
March 1st (2023) was when we had this meal. We would have been very happy with just salt and pepper for seasoning, but the Ranch Style Dressing added a nice flavor. It was given a thumbs up and pronounced another yummy meal. You can see the original recipe at Sweet C's (click on this link) and my thanks to its host Courtenay. Also. she has great tips, lovely photos to look at, and of course other delicious recipes to try.
Courteney advised not to overcook. "Chicken is cooked when it reaches an internal temperature of 165 degrees."
She also said that "depending on your ranch dressing packet, it can sometimes be thick when mixing, and/or clump up. If too thick simply add a teaspoon of water at a time to loosen mixture, until it is easy enough to spread over chicken."
Baked Ranch Chicken Thighs
Calories per serving (1 chicken thigh): 340
Cooking time: 45 minutes
Baked Ranch Chicken Thighs are a super simple one pot baked chicken thigh recipe everyone loves - bursting with ranch flavor in only five ingredients! Low carb, mess free, a deliciously crunchy crust, is a huge family favorite that is sure to make anyone a fan of chicken thighs in under 40 minutes!
6 chicken thighs, bone-in, with skin on
black pepper, to taste
1 1 oz. packet dry ranch salad dressing mix
2 tablespoons olive oil
1 tablespoon lemon juice, to thin mixture if needed
1 clove garlic, pressed
Preheat the oven to 400 F.
Cover a baking sheet in foil, nonstick side up.
Place the chicken thighs on the baking sheet, fattest side up.
Generously season with salt and pepper.
Bake chicken for 25 minutes ( skin will have started to crisp).
In a small bowl, combine the dressing mix with the olive oil and minced garlic and blend. If needed, add lemon juice to thin mixture.
Brush the ranch and oil mixture over the chicken thighs.
Continue to cook chicken in oven until crispy and golden brown, and internal temperature reads 165 degrees.
To check the temperature, use an instant-read food thermometer inserted into the thickest part of a few of the largest chicken thighs, not touching bone.
To get a tiny bit more crunch, broil for 5 minutes - watching chicken closely so it doesn't burn.
What did we change?
Our ranch dressing mix seemed extra thick, so we added a couple of tablespoons of water and all of the lemon juice until we got the right consistency.
There is a video where Courteney goes through all the steps on her website.
Also, we had bought skinless, boneless chicken thighs, so it didn't crisp up as much as in Courteney's photos.
Our side dishes were brown rice, baby steamed Brussel sprouts, and grape tomatoes. We sautéed the tomatoes in a pan for a few minutes, later drizzling with Balsamic vinegar.
The following is for the original recipe address written in full, in case you would rather copy and paste. I don’t always remember to do this, but when I do I will add.