“Snow brings a special quality with it—the power to stop life as you know it dead in its tracks.” – Nancy Hatch Woodward
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
Last week we had another snowstorm… with about 15 inches of snow at the airport! I grew up on a North Dakota farm and always loved snowstorms and the way it just stopped everything… felt like bonus time. Looking at our daughter’s grill, they weren’t doing any grilling although winter doesn’t usually stop them. It was a perfect time to do the Frida Kahlo jigsaw puzzle I got from one granddaughter… and our other granddaughter brightened everything with her new electric hair colors. Our sister-in-law made a snow girl in honor of their young granddaughter. We can appreciate the snow more living in a townhouse where the snow is plowed for us than when the snow piled up to the roof in front of our garage door!
RECIPE OF THE WEEK
This week’s recipe came from our Breakfast Club Christmas Dinner, when Mary LaBelle made her famous wild rice. I don’t want to lose the recipe, so here it is!
WILD RICE
- 1/4 cup butter (can use part olive oil)
- 1 1/3 cup wild rice
- 3/4-1 cup chopped onion
- 1 1/4 cup chopped celery (about 4 medium stalks)
- 3/4-1 cup sliced mushrooms (4 oz)
- 4 cups chicken stock
- 1/4 teaspoon poultry seasoning
- Salt and pepper
- 1/4 cup slivered almonds (toasted, if desired)
Melt butter, saute the vegetables and rice. Add stock and seasoning. Bring to a boil, reduce heat and simmer, covered, until rice is done. (May take about 60 minutes.)
Can be made ahead and reheated. It also freezes well.
