Good morning!!!!

[jbrumberg]

Rick-

Awesome kitchen layout and equipment. I bet you have several work triangles with the island. Thanks fo sharing,

I see a new kitchen in our future. Our "standard size" built in appliance cabinetry is no longer the "standard." I doubt our cooktop counter opening is still standard as well. I rarely used our cooktop grill, but I would love to have a 6 burner.

 

[lostcreekranch]

It was 36°F here this morning and forecast is for 41°F this afternoon. At least the wind has dropped off a bit.

Plan for today is working on some projects, inside the shop, with doors down and heaters on.

I don't have a recipe for the soup, it's how my mother, grandmother, and great grandmother made it except ...... I make much bigger batches.

For the chicken ..... I use chicken breasts, split chicken breast, tenders, or boneless thighs ..... sometimes a combination of white / dark meat.

My pot is a T-Fal 12 qt. Unfortunately, it won't fit in any of our pots & pans drawers so ..... it either sits on stovetop or on a shelf in the walk-in pantry.


Add about 3 lb. chicken (this batch was split breasts) and 2 qt. of salted water to the pot, bring to a boil ....... then low simmer for 30-40 minutes.

While chicken is simmering ..... chop 1 1/2-2 cups each of onion, celery, and carrots. I use the "baby" carrots for simplicity and I always have some for snacking anyway.

Remove chicken, from your newly created chicken broth, to a cutting board to cool. Reserve the chicken broth to a separate vessel.

Melt a stick of "real" butter in the pot and then add your chopped onions and sauté for 1-2 minutes. Then add the celery and continue sauté for another 1-2 minutes. Finally add the chopped carrots and sauté for another 3-4 minutes. Add oregano, basil, thyme, and black pepper to taste.

Return chicken broth to the pot and bring veggies and broth to a boil then simmer for 20-30 minutes. With the size of my batch, I usually add additional store bought chicken broth.

While broth and veggies are simmering, cut up your chicken to your preferred size cubes.

Add a full 12 oz. bag of wide egg noodles to broth and simmer for another 8-10 minutes. (Grandma and Great Grandma made their egg noodles from scratch.)

Add your cut up chicken and simmer another 5-10 minutes.

My batches are usually 9-10 quarts so for smaller batches, you'll need to scale everything back.

This soup freezes well for future use.

Bon appétit.

Hope everyone has a great weekend!

Prayers to all.

 

[sodamo]

62°F and .54 inches rain.
Looking like an iffy paint day so far. Maybe an indoor day.

Prayers for all
Be safe
Have a great day

 

[lostcreekranch]

Rick-

Awesome kitchen layout and equipment. I bet you have several work triangles with the island. Thanks fo sharing,

I see a new kitchen in our future. Our "standard size" built in appliance cabinetry is no longer the "standard." I doubt our cooktop counter opening is still standard as well. I rarely used our cooktop grill, but I would love to have a 6 burner.

Jay, I think we spent almost as time designing our kitchen, butler's pantry, and walk-in pantry ....... as the rest of the house.

The island is 6' x 11' and we had a hard time finding the huge piece of granite for it.

 

[buckeyefarmer]

It was 36°F here this morning and forecast is for 41°F this afternoon. At least the wind has dropped off a bit.

Plan for today is working on some projects, inside the shop, with doors down and heaters on.

I don't have a recipe for the soup, it's how my mother, grandmother, and great grandmother made it except ...... I make much bigger batches.

For the chicken ..... I use chicken breasts, split chicken breast, tenders, or boneless thighs ..... sometimes a combination of white / dark meat.

My pot is a T-Fal 12 qt. Unfortunately, it won't fit in any of our pots & pans drawers so ..... it either sits on stovetop or on a shelf in the walk-in pantry.


Add about 3 lb. chicken (this batch was split breasts) and 2 qt. of salted water to the pot, bring to a boil ....... then low simmer for 30-40 minutes.

While chicken is simmering ..... chop 1 1/2-2 cups each of onion, celery, and carrots. I use the "baby" carrots for simplicity and I always have some for snacking anyway.

Remove chicken, from your newly created chicken broth, to a cutting board to cool. Reserve the chicken broth to a separate vessel.

Melt a stick of "real" butter in the pot and then add your chopped onions and sauté for 1-2 minutes. Then add the celery and continue sauté for another 1-2 minutes. Finally add the chopped carrots and sauté for another 3-4 minutes. Add oregano, basil, thyme, and black pepper to taste.

Return chicken broth to the pot and bring veggies and broth to a boil then simmer for 20-30 minutes. With the size of my batch, I usually add additional store bought chicken broth.

While broth and veggies are simmering, cut up your chicken to your preferred size cubes.

Add a full 12 oz. bag of wide egg noodles to broth and simmer for another 8-10 minutes. (Grandma and Great Grandma made their egg noodles from scratch.)

Add your cut up chicken and simmer another 5-10 minutes.

My batches are usually 9-10 quarts so for smaller batches, you'll need to scale everything back.

This soup freezes well for future use.

Bon appétit.

Hope everyone has a great weekend!

Prayers to all.

Yumm, just read and texted it to my wife.

 

[toppop52]

I had a 87 F250HD with 6.9 diesel. 170 hp 5 speed standard shift. Used it to haul my 29' boat. Ran great. Sold it to my neighbor in 1995. He still has it. Drive train is still good. But body is badly rotted.

The 6.9 was a good engine, just not real quick, towed great, a friend had a 30 year old rollback with one.
The 6.0 though, had a lot of problems.

 

[ronjhall]

The 6.9 was a good engine, just not real quick, towed great, a friend had a 30 year old rollback with one.
The 6.0 though, had a lot of problems.

Ford 6.0 and 6.4 both had problems.
GM problems were with the LB7. My Motorhome had a LLY.

 

[farmer2009]

18 this morning and headed to 35 today. Warming up next few days. But next day without rain is Wednesday.

Take care of birds cows and wife. Wife seems to have stomach bug. Might get to taxes today. If not going to be a couple of long days catching up. Go to preparer Tuesday. Must be filed by March 1.

Don. That breakfast sounds like a 3 day belly ache. Food allergy to onions and peppers.

Rick. Recipe sounds good but will require some modifications. No onions allowed. Have to be careful with amount of spices.

 

[sodamo]

Hawaii In Line for Huge Surf, High Winds, and Potential for Unprecedented Coastal Flooding by Bob Henson | Category 6 | Weather Underground

David, looks like a weekend to take off from your building project, and to lash things down
good luck with this storm

Yup, this is one to watch.
Making for a wet day here

 

[ronjhall]

4 Sandhill Cranes in picture.