It has been another delightful autumn here in East Texas but today’s temperature never “got out of” the 30’s and tonight, December 8th, we are finally expected to have our first freeze! Fall is certainly a Southerner’s reward for surviving summer!
Just a peek at Cottage Green on the Lake during the winter … 4the seasons!
Presuming it will freeze tonight, I gazed a little sadly at our still blooming Encore azaleas, roses, begonias, impatiens, coleus, and ferns. However, Richard (forever surprising me) brought in one last winter rosebud he found blooming in our yard, put it in an antique vase that belonged to my grandmother, and set it on my vanity, where I happily discovered “it” after I showered! (imagine a picture of a heart, here!)
Getting ready for “winter-on-the-lake” comes with a long to-do list … filling bird feeders, decorating the outside of the house with Christmas decorations, putting the potted begonias and impatiens away in their winter residence -our cedar greenhouse (: and last, covering the boat and draining our sprinkler system (which our son came over and helped his father with. PLUS … he also helped his father with our latest DIY project, the remodeling of our upstairs bathroom (pictures upon completion!)
Winter Twilight on the Lake …
Thanksgiving Soup …
A delicious and easy soup that is made with Thanksgiving leftovers! After enjoying our Thanksgiving leftovers for several meals, one of the simplest things we enjoy is making a big pot of comforting soup that uses all the “bits and pieces”still left from our Thanksgiving.
(So simple and delicious!) In a Dutch Oven, add the last of your Thanksgiving leftovers. (You’ll want to add only those leftovers whose flavors will compliment each other, when combined … no dill pickles from the relish tray or pumpkin pie!) The leftovers I had which blended perfectly together were … dressing, a little turkey gravy, squash casserole, some leftover Rotel and Velvetta cheese dip (from football snacks!) and some turkey, I diced into smaller pieces. To this mixture I added 6 cups of water and 6 teaspoons of dried chicken bouillon granules, stirring to mix. Turn heat to high, until broth boils, then add uncooked pasta (I used 8 oz. from a 1 lb.box of Fideo Spaghetti.) Return to boil, then lower heat “to simmer” until pasta is done. That’s it! Ladle soup into bowls and top with grated mild cheese and buttered breadcrumbs (leftover from my squash casserole!) Delicious! My husband and son had 2 bowls!
I ladled our soup into these favorite Fitz & Floyd “Tis the Season” mugs. These mugs are “jumbo size” and hold 4 cups of liquid, each! Since they are so large, I only filled each mug, half full, topped with grated cheese and buttered bread crumbs
Wherever you are while reading this, I hope … you are nice and warm … have lots of sweet birdies twittering around your bird feeders … a pot of soup is simmering on your stove, beautiful Christmas carols are playing in the background!
From my cottage to yours ~ Trenda