By Teri Cayton
The Parsons Advocate
Hard work at home has been the agenda this past weekend. I got all my plants cut back for the winter, did the last pruning of the shrubbery and actually cut one big shrub all the way down. It was in the front yard and was getting so big I could not prune it back anymore. It was a shrub that just goes wild if not kept under control and that is not allowed in my yard. Momma Said, “Control is the key in the landscape business.”
I am in the rescue business again. I have rescued two beautiful cats from a not so good environment. They are so sweet and have been kept indoors all their lives. Now the lady has them outside all the time and the female is in poor shape. They are both fixed and sooooo sweet. I believe they are brother and sister and are bonded so tight. I really need to find a home for them so anyone wanting to adopt this pair of kitties please let me know.
I could not stand to see her in such rough shape so I am taking her to the vet. The lady put flea collars on them and it might be too strong for the female, she is so skinny and petite. I think they are middle aged and the male has six toes on the front paws. They are a little timid from lack of socialization but once they get to know you they are just in your lap all the time.
People might think I am a busybody but I cannot stand by and see one of God’s creatures suffer. Winter is coming and these cats are not used to a harsh climate. She has nowhere for them to sleep on her porch and they do not wander off. I want them to have a good life and sleep in the sun on the back of some lucky persons couch. Momma Said, “Send out good thoughts for these fur babies and pray I can find them a forever home.” I have named them Mellow and Yellow because they are so docile and of course they are both yellow.
SLOW COOKER CHICKEN AND WILD RICE SOUP
- 1 1/2 pounds boneless skinless chicken breasts
- Kosher salt and freshly ground black pepper, to taste
- 6 cups chicken stock
- 1 cup wild rice
- 3 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and diced
- 3 stalks celery, diced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2 bay leaves
- 1 pound mushrooms, thinly sliced
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 cup half and half*
- 2 tablespoons chopped fresh parsley
- Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
- Stir in chicken stock, wild rice, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours. Add mushrooms during the last 30 minutes of cooking time.
- Remove chicken from the slow cooker and shred, using two forks.
- Melt butter in a saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Whisk in milk and half and half, and cook, whisking constantly, until slightly thickened, about 4-5 minutes; season with salt and pepper, to taste.
- Stir chicken and milk mixture into the slow cooker. If the soup is too thick, add more half and half as needed until desired consistency is reached.
- Serve immediately, garnished with parsley, if desired.