By Rhonda Woods
My “rain” has ceased for a while and I am glad! I was blessed to spend some time with my three oldest granddaughters this past weekend, ages 5, 4, and 2. Car seats were 3-wide in the back seat of the pick-up truck and we were 4-wide in the king-sized bed. Too funny! I am amazed at the things they say and the knowledge they have gained in the short period of time they have been in this crazy world. I was especially blessed to spend time with the 2 year-old (pictured enjoying a “kiki”). Due to my sweet husband’s illness, we missed spending time with her most of those 2 years. With the grace of God, I will not let those sweet moments slip by again with any of my “little blessings”.
So, how about this cooler weather….it finally feels like Fall! This time of the year, my first year students are studying Stocks, Soups and Sauces, which means “SOUP WEEK”!!!! This is a coveted week by our faculty/staff as we make a variety of soups and chowders with cups of these favorites sold by the bagful!
My sweet husband’s favorites were the Ham and Potato Chowder and the Taco Soup/Chili. He made his “hunting club” version of the Taco Chili using ground venison. It was always a huge hit for the hunters and my grandson (pictured with his Pop and big gobbler) and served with some cast iron skillet corn bread at the end of a long hunting day. No matter which you choose, soups and chowders are comfort foods for everyone.
The trick to quick soup-making is the French term “Mise en place” which means to put in place or to have all of your pre-preparations done, such as peeling, dicing and measuring before you begin to prepare the soup. This is time-saving and helps prevent mistakes. Think of it as a Food Network or Cooking Channel food show. The chef or personality has everything prepared or measured and ready to cook for their show laid out just within reach.
May God bless you and your family as He has blessed ours.