A Nice Discovery

May I first say that I hope this picture looks yummy and not revolting. It tasted wonderful, but I'm not sure if it translated visually. Hats off to food photographers, 'cause it's a tricky deal.

So, taking my word for it, what is this tasty dish? Chicken and broccoli soup made from homemade cream of chicken soup concentrate. I was so excited to stumble upon a version of this on the internet, as I hate spending money on those canned versions loaded with MSG. Bluck. So, grab a bag of your frozen chicken stock and toss some together:

• Condensed Cream of Chicken Soup •

Boil in pot:
1.5 c. chicken broth
.5 c. milk
thyme, sage, marjoram, dash of nutmeg, parsley, dried onion, salt, pepper (just toss in a bit of each or substitute any other favorite herbs)

In bowl, whisk together really well:
1 c. milk
.75 c. flour

Add flour mixture to broth mixture, stirring briskly until it boils and thickens. Let cool and freeze in 1.5 cup servings. Use as you would canned mixture.

**Makes excellent pasta sauce, just add some pasta water to desired consistency.
**For soup, add water or more broth until nice and soupy. Toss in shredded chicken and steamed broccoli, or even corn, chilies, and potatoes. It's really versatile!
**Definitely double or triple this recipe if you can.

A Rebirth

The Project is completed. Hurrah! My parents purchased this hutch in the early 70's and then passed on to me about a decade ago. A lovely little piece but my, that dark 70's brown felt dreary. However, a few coats of primer and some Antique White paint resulted in a whole new look. Not to mention help from the new hardware that I spent a small fortune on. Sigh. (But aren't they perfect?)

There are still some small imperfections (slightly wonky cabinet doors, scuffs and divots from the years, less than perfect paint job...), but I'm viewing them in favor of an "it lends charm" theory. I am debating whether or not to lightly distress the hutch. Maybe a little on the edges or leave it as is? Any thoughts?

See that little door on the side? The "rabbit door" was the genius of my father. When my folks first bought this hutch, they received a good bargain as there was a hole kicked in the side. So, why not trim it out and put a door on it?

The little door was magical as a child. There was always a recliner blocking it from view, so if you scurried behind you could open it in secret. And if you were really lucky, there would be treasure waiting. Usually, a box of butter mints.

All these year later, I have great affection for this quirky little hutch. I had such fun filling it and everything looks new and fresh against the creamy white. Isn't Grandma's soup tureen lovely up top? And while china and crystal seem to be outdated for brides these days, the women in my family all gathered up a set when they married. True, it mostly sits and looks pretty these days, but my mother assures me I'll be glad I have it in the future. I do still love it.

Overall, I'm quite satisfied. There is only one thing that I will have to remedy quickly ... a trip to the store to purchase some butter mints!

To Which the Season Invites

This delicious gray sweater coat is going to get a lot of wear this year. It's like a robe you can wear in public! Brilliant.

We Love it When You Come

 We had a visit from Grammy and Gramps today. In order for them to enter the house, delighted screaming and jumping must first commence. They entered with appropriate fanfare.

After the hugs and general arrival chaos had a chance to calm, Gramps looked at The Project and it's wonky doors. He then declared that the 35 year old hinges had to be replaced. Drat. Grammy french braided Lucette's hair (and then Jane's) and declared her to be beautiful. She is.

Coffee and pumpkin cookies in the sun. Giggles and wrestling. Episodes of Andy Griffith and many contented sighs.

And when they left for the evening, we stood outside and waved ... and screamed and jumped. We love it when they come.

A Day for Pumpkins

Jane and I went to the pumpkin patch today. A stunning morning, replete with tractor-pulled hayrides, the perfect pumpkin selection process, a pint-sized seminar on farming, and a revelation that potatoes have "eyes."

Mom broke part of the stem off when it tumbled about in the van. But Jane assured me that Violet was okay. (Violet the pumpkin??) Good thing we picked a tough one. I'm sure it won't be the first time she gets roughed up a bit by a member of our family.

We'll find a nice dry patch for Violet to hang out until her day of martyrdom arrives. We'll just think of it as ... her coming day of transformation.

The Project is Almost Done

Can you hardly wait? I promise. I'll show you when it's done.

Capiz Over Kitchen Table

Pumpkin, How Do I Love Thee?

I have been suffering through a pumpkin famine these past weeks. All of our neighborhood markets have been completely out of canned pumpkin with only a shrug to offer as explanation. Quite a trial for me, considering how much I love fall baking.

But, all is well once more. Jane and I hit the pumpkin jackpot while doing the week's marketing this morning. They did, however, only have the giant cans, no smallies. So what's a couple of girls to do? A pumpkin baking marathon. Two batches of pumpkin biscotti, pumpkin date cookies, and a smidge of puree leftover that I think I can incorporate into the pancake mix.

The biscotti is a new recipe, but I think it will be a keeper. My new Grace Livingston Hill book and a cup of coffee will meet up with a plate of these darlings before the day is over!

They turned out a tiny bit soft at the center (not necessarily a bad thing!), but should crisp up by tomorrow if I let sit out over night. I'm also toying with the idea of dipping some of them in chocolate, as well. Any votes?

• Pumpkin Biscotti •

Combine and set aside:
.5 c. canned pumpkin
2 eggs, lightly beaten
1 T vanilla

Mix together:
3.5 c. flour (I used a mix of white whole wheat & regular unbleached)
1.5 c. brown sugar (or 1 c. white sugar)
2 t. baking powder
1/2 t. salt
2.5 t. pumpkin pie spice

Add pumpkin mixture to dry, stir to combine.
Flour your hands and a clean kitchen surface and lightly knead the dough. On a parchment lined cookie sheet, form the dough into a large, flat log (only about 1/2 inch high). Bake for 23 minutes at 350 degrees, until the center is firm to the touch. Drop temperature to 300 degrees.

Let the big guy cool for 15 minutes and then using a serrated knife, cut into 1 inch wide pieces. Bake for an additional 15-20 minutes at 300. Cool on wire rack.

*Make into smaller, "two-bite biscotti" and cut the baking time by a few minutes.

Backyard Glory

I was wishing the rain would stop so I could finish off an outdoor project I had started. But then I put on my hooded jacket and my garden clogs...

... and I changed my mind.

Mini Freezer Meatballs

The change in seasons has really motivated me to get the freezer stocked up. Schedules are busy but we are all still hungry!

My latest effort, with much thanks to our Martha Stewart and her lovely Everyday Foods magazine, is in the form of mini meatballs. I'm thinking these will be perfect for quick pasta dishes, a teriyaki slow-cooker meal, or simmered in some hearty soups.

Squash with your hands in a large bowl:
1 lb. lean ground beef
2 slices bacon, finely chopped (optional)
1/4 c. chopped fresh parsley (less if dried)
2 garlic cloves, minced
3 T grated Parmesan cheese
1-2 T breadcrumbs
1 egg
1/8 t. nutmeg
1/2 t. salt
1/4 t. pepper

Form into small balls by taking a scoop with a spoon and rolling into a ball. Place on wax-paper lined cookie sheet and freeze for 1 hour. Place frozen meatballs into ziploc bags and label:

•Bake frozen meatballs at 400 degrees for 15 minutes (or 'til cooked through).
•For use in soup or sauce, simmer frozen meatballs in liquid (cover pan) for about 10-15 minutes.

**Note: For hardly any extra effort, I quadrupled this recipe and was rewarded with over 100 small to medium sized meatballs!