May: Coffee with the Old Ones
June camping: Mowsun Pond
July hike: Ghost Plant
August in the Cariboo
December: she gets right in there . . .
Vesper loves the aroma of chicken soup. . . and the bits of chicken that I give her after making the stock from chicken backs and wings.
Chicken Soup & Dumplings: yummy!
(p. 79 in PLEASE TO THE TABLE)
When making the stock, I cooked the chicken breast in it for 20 minutes. Then I cut the meat up for a delicious salad to serve with the soup.
The recipe is downsized from THE RUSSIAN TEA ROOM COOKBOOK.
1 tbsp oil
1 tbsp vinegar
1/8 tsp salt
1/8 tsp pepper
1/8 tsp Tabasco
1 cup cubed chicken breast (that’s one half of the whole breast)
¼ cup thinly sliced celery
1 green onion (white and green parts)
½ dill pickle per serving
2 tbsp mayonnaise
*Combine salad oil, vinegar, salt, pepper, and Tabasco. Stir in chicken.
*Refrigerate chicken in a glass dish for about 2 hours.
*Wash salad greens, spin, and refrigerate.
*Thinly slice the onion. Set aside.
*Thinly slice the pickles. Set aside.
*At serving time, plate the salad greens. Then stir celery and mayonnaise into the chicken. Distribute the chicken on the salad plates.
*Garnish with the onion and dill pickle.