Sunday, January 29, 2006

Freedom and Soup

In my January 22 entry, entitled “Freedom,” I recommended that you look up a video drama by the youth of a church in Eastland County, Texas. I said you could see it by going to, the home page of an Internet provider. Then, about the next day, TXOL removed the “Freedom” link in favor of an audio clip of a young singer’s work.

Thwarted, I did a little research and found the “Freedom” video drama on the web site of the River of Life Church at this address: (I am still working on learning how to make links--sorry!)

So if you looked at TXOL and couldn’t find it, try the church web site!


Best Recipe for Chicken Vegetable Soup:

The amount you use of each thing depends on how much soup you want!

When I say “boil” here, I mean bring it to a boil and then reduce the heat to simmer and plop on a lid.

1. Boil some chicken tenders, in enough water to cover them good, until they are tender; then cut off those obnoxious little gristles on the ends (very inconsiderate of chickens to grow those things). Use a big pot. Season them with a little salt and onion powder. Actually, sometimes I use hamburger meat, browned first, or chopped–up, leftover roast.

2. Add some chopped-up potatoes, onions, carrots, and either rice or spaghetti (also celery if you like it, but my house does not hold with celery). Minute brown rice is best, or very thin spaghetti. Add water if you need to, to cover all that, and simmer it until they are done. (If you want broccoli, add some the last few minutes so it won’t be cooked to death.) Add parsley.

3. Add either frozen mixed vegetables or canned veggies: green beans, corn, black-eyed peas, hominy, diced tomatoes. Mix and match for different tastes. Add V-8 juice and tomato sauce to taste. Season it with seasoned salt and garlic powder. For leftovers, you can make a different taste by adding some Rotel tomatoes.

If you really feel industrious, you could make a pan of cornbread to go with it. Yum!

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