Good morning Vicki. I just wanted to tell you thank-you for making the time for my sister. She really needed that and you gave her some hope that things are going to get better. I have been so worried about her. So again thank you for doing what you do. It really does change things for people.
Terria
Good morning.
Thank you Vicki! What an incredible experience yesterday. You will be hearing from me again soon as well as my parents.
Thank you again!
Hilary.
Good Morning Vicki!
Just wanted to take a minute and say thank you for our reading yesterday!!! It’s was so helpful to all of us!!! We’ve all had a rough couple of years with the loss of our loved ones!!! It’s so nice to know that aren’t far away and are watching over us!!!
Thank You Again
Shirley & Beth, Sherri, Christine, Jodi and Stacie
I love cooking! Autumn brings comfort to the kitchen, and this soup recipe is one of my favorites.
Total cooking time is 50 minutes. Serves 6.
2 tablespoons butter (I use olive oil margarine)
1 pound mushrooms (your choice) sliced
1 tablespoon olive oil margarine or chee
1 onion diced
2 carrots
2 stalks celery diced
2 cloves garlic chopped
Pinch of thyme
6 cups chicken broth or vegetable broth
1 cup wild rice
1 pound chicken, cut into cubes
1 cup milk or cream (I use oat milk)
1 cup parmigiana cheese grated
Salt and pepper to taste
Melt butter in pan over medium high. Add mushrooms and cook until the mushrooms have released their liquids and the liquid has evaporated, about 10-15 minutes, before setting aside.
Melt chee butter in the pan adding onions, carrots and celery and cook until tender, 8-10 minutes.
Mix in the garlic and thyme and cook until fragrant, around a minute.
Add the broth, rice, chicken (you can use Quorn chicken as a vegetarian substitute) and mushrooms. Bring to boil. Reduce heat and simmer, covered, until the rice is tender, about 25-30 minutes.
Mix in the oat milk or regular milk in with the parmigiana cheese. Cook until the cheese has melted, before seasoning with salt and pepper to taste.
I love having this warm dish with a fresh loaf of sour dough bread and a nice glass of Pinot Grigio. It’s a wonderful dinner for a crisp autumn or winter day!
Wishing you all good health and much love!
Vicki
Comfrey is a miracle plant for healing your spirit and your skin. I have been making this salve for years and it’s used for just about anything topical that needs treatment. In ancient times it has been known to be the one herb pharmacy and know household was without it!
Comfrey relieves pain and inflammation, and comfrey salve should be a mainstay in your household medical kit. Use it on cuts, scrapes, rashes, sunburn, or windburn, and almost any skin irritation. It can also bring relief to arthritis pain and achy joints.
¾ cup comfrey
¼ cup coconut oil
4 tablespoons beeswax
5 drops essential oil
10 drops lavender oil
Combine comfrey and coconut oil. Heat and mix together in a double boiler on stove over low heat until wax melts completely. Pour into clean dry jar. Let it cool a little, but not yet set. Add the essential oils which are also antiseptic. Seal the jar and store in a cabinet until needed. It can also be used as a hand and foot softener during these cold and dry months.
Do not use on deep cuts; let your doctor handle that.
These jars also make great holiday gifts! Enjoy!
