By Teri Cayton
The Parsons Advocate
As a child I was always amazed by how large animals could stand out in the snow and their feet not freeze off. I now know that they have the ability to slow the blood flow to their lower extremities so they don’t get cold. But at the same time if they hurt one of their feet they can still feel it. I wish I had that ability because when it is cold I cannot keep my feet warm.
As children we would play out in the snow until we could hardly walk. We would come inside and mom would peel the wet socks off our blue feet and slowly put our toes in a tub of warm water. We would be in a circle around the wood stove warming up and she would make homemade hot chocolate for us. Momma Said, “None of that packaged stuff for us it was the real deal, whole milk, Nestles cocoa and sugar.” Just think back on how long it has been since you have had a cup of real hot chocolate.
We have had more snow here in West Virginia so far this winter than we have had in many, many years. It will be a great year for the ski resorts and that is good because they have had it really hard for the last few years. We have three resorts within a few hours drive in any direction from our location. It is a great source of income for our area and lots of jobs both full time and seasonal.
I don’t mind the cold and snow because that means no mud. It is a whole lot easier to clean snow balls off of doggie feet than mud. My brother visited recently and we took his two dogs and my two to the local walking park and they had a blast. That is the first time Mudpuppy/AKA/Amber has been off leash in a large area like that and she had a blast. And of course the problem child, Gracie, was the only one that had to go over the hill and get in the river. Thank heavens there was no ice and she came right out. Momma Said, “There is always one in every crowd.”
SLOW COOKER RITZ CHICKEN RECIPE
SAVE RECIPE
INGREDIENTS
- 1 (10.5 ounce) can cream of chicken soup
- 2 cups sour cream
- 1 1/2 cups crushed Ritz crackers
- 1/2 cup butter (melted)
- 6 boneless skinless chicken breasts
- 1 Tablespoon parsley (for garnish)
INSTRUCTIONS
- Combine the soup and sour cream in a bowl and set aside.
- In another bowl mix together crackers crumbs and melted butter.
- Place chicken in slow cooker that has been sprayed lightly with non-stick cooking spray.
- Spoon the soup mixture over the chicken and sprinkle cracker crumbs on top.
- Cover and cook on low for 6-7 hours or high for 4-5 hours.
Garnish with parsley before serving