To Laredo, Day 3 . . . and Soup with BREAD DUMPLINGS

Hi Everyone, It was great to hear from Bryan, right?

We agreed that I would write up Day 2 which, of course, never happened.  I will just mention, however, that Bryan, to my surprise, changed the route we had agreed on, because, for some reason, he thought it would be a good idea to go through Montrose.  The last time we went that way it was a summer trip and I said never again that time!  It’s a scary road with steep cliffs and hairpin turns posted at 15 mph speed limits.  To be fair, it's also spectacular and takes you to a ski resort. Also, the town of Ouray is really cute.   

Anyway, here’s his report on how that worked out on Day 3:

The rain eased up when we passed through Montrose at 7:20 a.m. on October 3.  The trees in the valleys and up the slopes were in fall colours.

As we drove along the narrow, winding mountain road we passed through Ouray and realized that we had travelled it once before.   By the time we reached Silverton the temperature had fallen to 3 C,  the rain had turned to sleet, and snow lay along the road side.  There are no shoulders or railings.  Eleanor noticed a sign, “Buckle up in memory of-”.   

   

(Needless to say, there was no way we were going to make it to Bryan’s destination -- Amarillo.  I suggested an alteration: Roswell, New Mexico.)

We booked into a not-so-great Motel 6 and walked to a Mexican restaurant, El Tapatio.  The evening was quite warm.

We made a note to take the highway through Moab in the future. 

(P.S. I just read in a magazine called OUTSIDE that the little town of Silverton on that narrow, mountain road "throws the best Fourth of July party in the Rockies" with "the best fireworks for hundreds of miles". Before the fireworks, you can "Hike three and a half stupid-steep miles to Ice Lake where wildflowers bloom psychedically."  It also suggested you stay afterwards at "stylish Benson Lodge".) 

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I never travel without remembering that Mom always ordered soup when there was a food stop. 

Chicken soup was one of her favourites.

I have blogged the Chicken Soup with Dumplings that Mom used to make. 

The recipe actually came from Dad's family.  We all loved it.  

http://eleanorstadnyk.blogspot.ca/2012/12/chicken-dumpling-soup-nick-stadnyks.html

Here is one I’ve found that has a softer dumpling. . .  very nice; even though Dad’s Lump Soup was still declared the winner.

CHICKEN SOUP with BREAD DUMPLINGS

            Based on HOMEMAKER’S magazine, November 2004

4 cups chicken stock

4 ounces finely chopped onion (or half a medium onion)

1/8 tsp pepper

1 bouillon cube (optional)

Salt to taste

Cooked chicken from making stock (if you have it)

½ cup milk

2 cups finely diced white bread, crusts removed

2 tbsp minced fresh parsley or ½ tsp dried

¼ tsp salt for dumplings

¼ tsp pepper for dumplings

1/8 tsp nutmeg for dumplings

1 egg

1/3 cup flour

*Bring chicken stock to boil with the chopped onions in a large covered saucepan.  Reduce heat and simmer for 5 minutes.  Turn off.  Taste for seasoning.  If you like, you can add the bouillon cube now for more flavor.   Let stand until 15 minutes before you want to serve. 

*Heat milk to hot and pour over the bread in a medium bowl.  Let cool.

*Add parsley, salt, pepper, and nutmeg to the bread bowl.  Let stand until 15 minutes before you want to serve.

*Beat egg. 

*Using a fork, mix egg into the bread bowl.  Then mix in flour with the fork. 

*Add cooked chicken (if you have any) to the stock.  Bring stock back to a boil.  Drop tablespoons of dough into broth.  Cover and simmer for 15 minutes.

Yum!