Sylvia's Scenario

We've been home from Hawaii for 3 weeks now and the weather has decided to turn the coldest that we've had so far.  And I was just starting to get spring fever after a couple of really nice days.  Instead, I'm making soups again to stay warm.  Yesterday, we woke up to this: Brrrrrrr!  All the snow melted pretty quickly...this is Seattle, after all. It was all melted by afternoon so my neighbor and I walked to mass for Ash Wednesday at our local catholic church, neither of us had been to in years .  We're not sure what compelled us to suddenly go to church but we’re both catholic and we both felt like getting ashes smothered on our faces.   So, now we have 40 days to wait until Easter and then maybe it will be spring by then.  Ho hum...in  the meantime, I will keep making soups, stews and comfort foods to hold me over.  This is a new recipe by  Hannah Freese, RD  that we received this month.   I love making the actual  Stuffed Peppers .   It is usually a fall meal at ou

Since we've been home from Hawaii, I've had the urge to cook some of my favorite recipes...plus some.  It always feels good to return from a trip and be able eat the comforts of home again.  The first day home I made my  Pumpkin Bean Chili  which lasted for a couple days.  It tasted so good especially being back in cold weather.  I make this recipe probably twice a month in the winter since it's a favorite.  Then I made a batch of  Clean Cream of Mushroom Soup , another favorite.  That was consumed immediately.  These two recipes were a real switch from all our Hawaiian vacation food, although we are still eating fresh pineapple daily.  I had received a whole new batch of recipes from  Hannah Freese, RD  for the month of February so I decided to make this new recipe from her and we loved it.  It definitely turns boring chicken breasts into an exciting concoction of flavors. I have so many frozen chicken breasts in the freezer from grocery stores sales and "BOGO" p