Monday, September 14, 2015

Shotgun Wedding Soup and waiting on the Mouse

One of our trips in Bessie, we had a little mouse scampering back and forth across this little path next to us.  I named him Marvin and while Dave fixed dinner, I sat and tried to get his picture.  It was raining and dreary, so the shutter speed was a little too slow for this quick guy.  
Most of my pictures looked like this:
But I was persistent.  Finally, after about 45 minutes, Dave tried baiting him with a rose hip.  Hoping he would stop long enough to sniff  or eat it and I could catch a picture.  Marvin didn't even stop at one of them.  I did manage to catch part of Marvin...see his tail end in the left hand side?

Oh, the things I do for entertainment.  

Now that it is fall, cooler during the days and freezing some nights, we have soup and sandwich night on Monday.  We watch Monday night football during dinner, the only night we have the t.v. on during dinner. Thursday night football just has to wait until after dinner...that is what a DVR is for.   I made this quick soup I adapted from Ellie Krieger's cookbook Weeknight Wonders.  Use a good chicken stock, I used some homemade from my freezer.  It was perfect with our grilled ham and cheese sandwiches and a side salad.

Shotgun Wedding Soup
adapted from Ellie Krieger

1/2 med. onion
2 cloves garlic
1 Tbsp. olive oil
1 lb. moose sausage (her recipe calls for 1/2 lb. ground chicken)
1/2 tsp. salt
1/4 tsp. pepper
8 cups chicken broth
2 Tbsp. fresh Italian parsley
1/2 oz. Parmesan cheese, grated
2 large eggs
3 cups lightly packed baby spinach

Dice the onion and mince the garlic.  heat the oil in a large soup pot over medium-high heat.  Add the onion and sausage and cook, breaking up the meat as you stir, until is is no longer pink.  Stir in the garlic, salt, and pepper and cook for 1 minute more.

Add the broth, cover and bring to a boil over high heat.  Meanwhile, finely chop the parsley. Place the parsley, cheese and eggs in a medium bowl.  Whisk to combine.  Chop the spinach coarsely and set aside.

Once the soup is boiling, uncover and reduce the heat to medium-low.  Stir the broth in a circular motion, then slowly drizzle in the egg mixture, stirring all the time, to form thin strands.  Stir in the spinach and cook until the spinach is just wilted, about 30 seconds.  Season with salt and pepper to taste.
Serves 4

1 year ago:    Zucchini Fries
2 years ago:  Canning Tomatoes
3 years ago:  New Lights

Sept. 14     Sunrise 7:10 am  Sunset 8:21 pm   Temp H52/ L 39°F

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