March 22, 2009


I feel like my "Spring" posts are similar to Coldplay's songs "Lost!" and "Lost?" on the Viva La Vida album.

I was so sure in "Spring!" that it was. But tonight I'm really questioning it.

We have gone from absolutely amazing 70 degree weather today to a predicted blizzard for tonight and tomorrow. How? Why? I mean, I saw people actually wearing bikinis at the park today when I was on my bike ride!

I refused to believe it until I saw it, but I'm becoming a believer.

I went on a walk around 6:30 p.m. to enjoy the last little bit of the day and it was already a lot cooler. And there were ominous clouds brewing in the west. Now, the wind is howling outside my front door. Sadly, I think the blizzard rumor might be true.

So, here I sit sipping a mug of hot vanilla-milk with my heat up again.

It's so sad that such a great day is going to come to such a yucky end.

Part of my afternoon, after enjoying the nice day, was spent in the kitchen. I made some meatloaf, which is one of my favorite foods, and tried a new recipe for chicken soup that came out fantastic! Chicken soup is a kind of wintery food, I know...I wonder if somehow, deep down I knew it was only Spring(?).

You must try this soup!

Old Time Chicken Soup

1 tbsp. olive oil
1 parsnip, halved lengthwise and cut into 1/4-inch pieces
2 carrots, halved lengthwise and cut into 1/4-inch pieces
2 celery ribs and leaves sliced into 1/4-inch pieces
1 large onion, chopped
1 mined garlic clove

1 tsp. salt
1/4 tsp. black pepper
6 1/2 c. low-sodium chicken broth
3 skinned chicken breasts
1 tsp. lemon juice

Heat oil in a very large pot. Add parsnip and next 6 ingredients and saute about 5 minutes, or until the veggies start to soften. In the meantime, lightly sear the chicken breasts on both sides in 2 tsp. of olive oil.

Add broth and chicken and bring to a boil. Reduce heat and simmer 35 minutes.

Remove chicken breasts and "shred" into bite-size pieces.

Return chicken to pot with lemon juice and heat through.



  1. And where the heck does one find parsnip? That is one fancy ingredient, Chef Sears!

  2. I remember when you taught me to make chicken dumpling soup...

    I think about it every time I make it. And always have.


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