Good Sunday morning - Daylight Savings Time is upon us - I have been up and already accomplished so much - want to take bets on when I crash. Yesterday I started making chicken broth for Thanksgiving dinner - I have two containers frozen and one pot on the stove cooking. I also made ham broth - took some of it out and I am going to make a soup of some kind today - I think Lentil. I also have all the chicken meat from making broth. I do believe there are some enchiladas that are going to be made also, save some for Chicken Wild Rice Soup, and I have a recipe for chili made with chicken and pumkin - hmmmmm - I wonder what that will be like. I think I may have to feed some people at work this week.
My friend Ivanka pointed me in the direction of a new challenge blog. It is a CASE study blog - they show you a card and then you case it. I like that idea - it can be the design, a design element on the card or the color that you CASE. I chose the design for my card. I need to get busy on my Christmas cards. Last night I even finished the inside of the card. It has a glittering snowflake in the middle also.
Another great thing happening today is that JoAnn Fabrics Craft for a Cause voting starts today - Operation Write Home is one of the 3 finalist - we would like to ask you to assist us in winning - all the money won will be used for postage - postage for mailing packages of cards overseas to our Heroes. If you don't know anything about Operation Write Home, please go read about them - also make some cards - a great way to use some of your extra supplies up - so of course - then we can go shopping some more. One vote per day per e mail. This is your link for voting.
I thought I would share my recipe for my wild rice soup. A co worker gave me the recipe - it is nice because the recipe does not make a batch that you would have to eat for weeks - two of us got two meals out of it.
Creamy Wild Rice Soup
4 cups water
½ teaspoon salt
½ cup uncooked wild rice
3 Tbl chopped green onion ¼ cup shredded carrot
3 Tbl chopped pecans 6 TBL butter or margarine
1/3 cup flour 2 cans (14-1/2 oz each) chicken broth
½ cup diced fully cooked ham or chicken ¼ tsp pepper
1 cup half-and-half cream (the fat free kind works well)
In a large saucepan, bring water and salt to a boil. Add rice. Reduce heat;
cover and simmer for 50-55 minutes or until tender. Remove from heat.
Let stand for 10 minutes; drain and set aside.
In a soup kettle or dutch oven, saute the onions, carrot and pecans in butter for
1-2 minutes. Stir in flour until blended. Gradually add broth. Bring to a boil; cook
and stir for 2 minutes or until thickened. Reduce heat. Add the ham, pepper and
wild rice. Cover and simmer for 5 minutes or until carrots are tender.
Reduce heat. Add cream and heat through (do not boil). 8 servings
Happy cardmaking, crafting, voting and cooking.
Size: 4.25 x 5.5
Patterned Paper: Die Cuts With a View
Embossing Powder: Seafoam White by Ranger
Sticker: SRM Stickers
Folk Art Acrylic Paint dry brushed on edges
Snowflake: Michael's foam embellishments
Brad: Hobby Lobby