Back in Montana

We are home again after our latest trip to Florida. We spent a great deal of time down there hanging out at ice rinks, watching our grandsons playing hockey. They’re in different age groups, the older being a squirt while the younger is a mite. Both belong to the Gulf Coast Flames, and they travel a lot to play. We were in Fort Myers first, then Ellenton. This weekend they’re in Tampa and Orlando.

The 8-year-old had just returned to playing after having broken his arm in October. He did that in his own driveway, not related to travel hockey, although he was playing hockey in their driveway. Since he wasn’t yet cleared to go back to being the goalie, he played on offense (the Dr had okayed playing), and managed to score his first hat trick. After New Year’s, he was cleared to fully return to competing. His teammate and friend, who had been the sole goalie for almost three months, was thrilled to have him back in the pads. The ten-year-old also had several games, so we were able to see him both score and assist. We went to games (tournaments) in Fort Myers and in Ellenton. We also attended several practices.

Florida was experiencing a “cold” spell while we were there. Many times their low temps were the same as the highs here at home. Of course, it was green there while here at home my yard is still white with snow. I guess I’m trying to say that we didn’t get much beach time there this year. There was one afternoon, between hockey games, that we visited one beach, where I saw the Strangler Figs. But, as Dennis says, our winter is now three weeks shorter, and spring is that much closer. He’s an optimist, while I’m somewhat expecting some super-cold nasty weather before it gets and stays nice.

Our oldest daughter checked our home and watered my many houseplants during our vacation. She did quite well by my plants. I’d expected to lose some, especially the ones in small pots. Only one section of one plant died from lack of water. I soaked them all almost immediately upon our return. Most of the one that had looked dead revived nicely. I haven’t yet done anything with the ball mosses I brought home, other than spritz them with water. They’re still in the plastic shopping bag they traveled in. I had that in my carry-on bag so they wouldn’t freeze in the baggage hold. I should dump them out into one of my currently unoccupied pots atop a bit of potting soil. I can figure out some wood to put them on later this spring.

I will confess that I over indulged in dining out and with sweets since the last Whole Life Challenge ended just before Thanksgiving. It was nice to enjoy the variety of dining options available in a much more densely populated area. We partook of Cuban, Mexican, Greek, Japanese, and Chinese, as well as good old American cuisine. All of which leads me back to being glad this next session of the WLC has begun. I’ll be eating “clean” (no white flour, no added sugar, no beer or soda) for the next six weeks. I’ve decided I need the accountability the program gives me.

And that leads me to the following recipe. After not cooking much (I did make fried egg sandwiches one day for the grandsons), it’s kind of a shock to the system to have to again figure out meals to cook. I’m easing back into being the chef.

Chicken & Rice Soup

1 Tbl oil

1 onion, chopped

3 large carrots, sliced

1 stalk celery, diced

1 tsp garlic, minced

1 tsp dried parsley

1/2 tsp dried thyme

1 tsp salt

1/8 tsp pepper

5 C low sodium chicken broth

2 chicken breasts

1 C brown rice

1 C evaporated milk

In a large soup pot, heat the oil. Add the onion, carrots, and celery, and saute for 3-4 minutes. Add the garlic, parsley, and thyme, and cook another minute. Add and stir in the broth. Add the seasonings along with the chicken breasts and the rice. Bring to a boil, then lower the heat. Cover and simmer for 30 minutes or until the rice is done. Remove the chicken, shred, and return to the pot. Stir in the milk and serve.

Serves 6.

Not having celery on hand, I skipped that step, but added a can of mushrooms, undrained. I used canned chicken, and 3/4 cup long-grain brown rice with 1/4 cup of red lentils. I’m skimpy on adding salt, but heavier on pepper. I forgot to add the evaporated milk, but the soup was delicious in spite of that lack.

We are in (semi) self-quarantine, after our trip. Dennis did keep his physical therapy appointment after letting them know we’d just returned from Florida and they okayed it. We had bought bananas, avocados, blueberries, and blackberries in Billings before driving home (so we didn’t have to drive into Glasgow), so I have just those fresh things on hand. I could make a coleslaw using the red cabbage and carrots I still have (semi-fresh) from my garden. Maybe tomorrow. Otherwise, I’m limited to canned goods, rice and beans, some frozen veggies, and whatever else is in my freezer until late next week when I’ll hit the local grocery stores again.

We are thankful for technology. We were able to watch, via Facebook, our grandsons playing hockey this last weekend. Our daughter live-videoed the Mites A-team games Sunday morning, while another mother live-videoed the Squirts games both Saturday evening and Sunday. It isn’t quite the same as being there in person, although it’s a sight warmer in our living room than at the rink!