Olya has uploaded some of their music to YouTube, set to lovely pictures. Here's a sample for your enjoyment: Beautiful music here. (By the way, this is the first time this video has been shared publicly!)
You'll find links to the YouTube videos on their Facebook page.
Isn't the music lovely? Sigh.
Meanwhile, winter is hanging on in the Black Hills. We've had some warmer temperatures and sunshine the past couple days, but snow still covers the Hills. As it melts, it provides us with some much-needed moisture, but we won't be seeing flowers for a couple months.
With our cold weather, we're still deep in the soup mode. I've been making soup for supper three or four times a week. My husband recently asked me why I don't make "Freezer Soup" anymore. I told him that it is a recipe from a bygone era.... A throwback to years ago...
|Our four children with Grandma and Grandpa |
back in 1994
Back to the days when...yes...our children were that small. Now they're grown, two are married, and all of them are way too big for me to tell them what to do!
But back in those days, we lived in a great older neighborhood in a great small town in northern Indiana, and life was good.
We had no time. No money. Going every-which-way. Refereeing sibling squabbles. Falling into bed exhausted every night.
But life was good. More than good...blessed beyond belief.
In those days, we would have leftovers at the end of a meal. Can you believe that??? It never happens now, and hasn't for years! But little bodies don't eat as much - and their appetites are unpredictable - so there would be extra food.
After dinner, I would save the leftover hamburger patties, meatloaf, pork chops, mashed potatoes, green beans, cauliflower, broccoli, leftover spaghetti sauce... You name it! I would cut everything into bite size pieces and put them in a container in the freezer.
Once a month (or when the container got full,) we had freezer soup for dinner.
Actually, there is no recipe for this soup, and it's different every time you make it!
Here's what you need:
|My home canned tomato sauce was always more|
juice than sauce
1) About a quart of leftovers, cut in bite sized pieces.
2) 1 quart tomato juice/sauce (I used my home canned sauce which was never as thick as store-bought)
3) Beef or chicken broth, as much as you need for the amount of soup you want to make
4) Additional vegetables as desired - I quite often threw in a pint of frozen green beans or an extra diced potato
5) Seasonings to taste - garlic, basil, thyme, and marjoram make a good blend
Combine the ingredients in a large pot, then bring it to a boil. Reduce the heat and let it simmer for about an hour, more or less. Add salt and pepper to taste, if needed.
I always served this soup with some bread (often homemade) and some homemade applesauce.
|I used to can 70 quarts of applesauce every year!|
Times change. I haven't made freezer soup for a long time. Partly because of the lack of leftovers! But mostly because I'm not feeding growing bodies anymore.
When I make vegetable soup now, I use a basic simple recipe. But it turns out the same every time I make it. It lacks that surprise element!
It reminds me of how our lives have changed...no longer chaotic, rarely surprising. The only sibling squabble that erupts is when Thatcher tries to eat Wynter's food. Life these days is quiet. Predictable. These are the years in between watching our children grow and the time when grandchildren bring new life to the family gatherings.
But it's still good. More than good... Blessed beyond belief!
Have you ever made soup from leftovers? Or are you so ready for spring that you're sick and tired of hearing about soup? :-)
Jan Drexler lives in the Black Hills of South Dakota with her husband and growing family. When she isn't writing, she loves hiking in the Hills or satisfying her cross stitch addiction.
You can find Jan on Facebook, Jan Drexler, author, or her website, Jan Drexler.com.