I have been thinking a lot about my firstborn baby, my little Cam, lately. I am not ready to talk about why just yet but, I’ll just say that he is his own little unique person and I struggle to understand the best ways to be his mom sometimes. I’ve posted this poem over at my other blog, but I want to post it here, too.
there is no difference in the anger that bubbles in your small chest
and what burns like fire in mine.
We are the same
awash in emotion
and I’m in charge
so I should know better.
I worry a lot about your soul
Where it came from
and how to keep it pure.
I am trying so hard to keep my hands away from you,
to end the way our souls have been broken.
What a different word we’d live in, maybe,
if there was some other way
if pain wasn’t bragged on
if we’d look somewhere else.
your grandmother is wrong.
Your mother is wrong.
This maze we fall into is confounding.
Behold! My very first Mother’s Day presents from Cam and Grace! Apparently, I am a star. Even though they made them only because their teachers told them to – I still plan on keeping them forever.
It was here, if you’re in Maryland and so inclined.
That kinda talk is a no-no in my house. If a boy wants to push a bear in a stroller, who are we to judge? What about you? Do you keep your pinks and blues strictly segregated?
It took me about 30 years on earth before I realized how easy soup was to make at home. When we lived in St. Thomas, I liked to always have some soup made in the fridge because it made a quick and easy snack. You see, in St. Thomas, there are fast food restaurants like McDonald’s and KFC, but there is absolutely nothing fast about them. It really was easier to just cook at home.
Anyway, this recipe is a bastardization of a number of the Pioneer Woman‘s chicken soups. She has a bunch of recipes for chicken soups – some with noodles, some with rice – and I think I pretty much took a little of what I liked here and there.
*chicken thighs (anywhere from 4-6)
chicken broth (I use two 32 oz packages)
carrots, onions, garlic and celery to your taste
salt, pepper, ground cayenne pepper, thyme and tumeric** to your taste. And if you don’t do spicy, don’t think you have to do the cayenne. I just think chicken soup can be kind of bland, and it gives it a little bit of a kick.
flour (about a cup and a half)
What you do:
rinse chicken thighs, pat dry and liberally salt and pepper
put two pats of butter and a little bit of olive oil in a pan (I find the butter adds flavor and color while the oil helps the butter spread evenly around the pan). Heat pan on medium high heat
once the pan is hot, dredge the thighs in the flour (make sure to shake off the excess) and put in in the pan. Cook until just the outsides are nice and brown. Take the chicken out and put on the side.
Slice up the carrots, onions, garlic and celery. Dump them in a pot with the chicken broth and heat to a boil. Oh, and add a bit of all the sesasonings. Don’t feel like you need to put a lot in – you can always taste later and add more then.
Once the broth and veggies are boiling, add the chicken thighs. Bring to a second boil, then put the top on the pot and simmer for about 20 minutes or whenever the chicken is done.
Check to make sure the chicken is done. Once it is, remove from the pot, let it cool down a little, then roughly chop it up and put it back in the pot.
Oh! I almost forgot! In a separate pot, make some rice. I usually make two cups of water and one cup of rice. When the rice is done, add it to the pot. I do this slowly because if you add too much rice, it absorbs all the fluid then you have another dish entirely.
Done! Serve with some yummy bread and a salad 🙂
*Really, you can use any part of the chicken – I’ve even used breasts – but I like thighs the best because they always seem to be on sale and they add a lot of flavor.
**I use just a leeeetle bit of the thyme and tumeric – like a pinch of each – they pack a big punch.