Category Archives: Soups

A Day in the Life

Joyce From This Side of the Pond made this announcement; “ I’m hosting a link up here for anyone interested in sharing a Day In The Life post. These are always fun to read and help us remember all the ways we’re connected as we go about the everyday ordinary business of living. Hope you’ll join us! 

Joyce’s plan going forward is to do these seasonally, so maybe four a year.  Watch for the next date sometime in the early part of 2026.

This is the first she’s hosting and my first endeavor. I chose to share the events of my day on Veterans Day, November 11, 2025 which was Tuesday. I took a couple of the morning photos on Wednesday which show accurately what happened on Tuesday, too.

Up at 5am and my dear hubby makes my coffee when he sees my groggy face walk in.

Our Bunn coffee maker excels at a fast brew time.

Coffee in hand this is my morning first stop. Yep it’s still o’dark’thirty outside.

The rest of these photos were taken on Tuesday, A Day in the Life. 🙂

I had an early eye appointment in Spokane and we set out from our home at 7am. It was a foggy drive. It takes roughly 1-1/2 hours for us to get to Spokane. We arrived a little early for my appointment and since Trader Joe’s is across the street from the office we did a little shopping.

Check in and wait times were over the top on this day because the offices are introducing a new computer system, ugh. We did have a nice chat with a man who was waiting with us. Come to find out he had a connection to a couple who are part of our church.

With eyes dilated we stopped at Hobby Lobby (no purchase), Home Goods (2 small items purchased), and Costco for gas and to order new glasses (big purchase$$). We also bought a King comforter and some real maple syrup that were both on sale.

This is Master’s Brewery in Deer Park. We usually stop here on our way home from Spokane for a meal. Deer Park is about 20 miles north of Spokane and on our route home.

Stroganoff Soup was the soup of the day and we enjoyed it with a salad and bread stick. The daily soups at this spot are always excellent!

I’m adding many views from the road home from our lunch stop. We had about 55 miles more to go to get home.

These shots are from us coming down into Chewelah.

Chewelah is about 20 miles from Colville and it has the only stoplight we encounter once we are on Highway 395 from Spokane and  before we reach Colville.

Coming into Colville. We love seeing the big C on the mountain along with the Cross.

Stopping to pick up mail even though it is Veterans Day and there is no mail delivery. LOL!  That’s our home in the distance. We made it home at about 3pm.

We had a delivery to our front door while we were gone. It was a very heavy box. We drug it in and then emptied the contents in our entry and brought all the parts into one of our spare rooms. Assemblie will commence on Wednesday. Mystery will be revealed soon.

Greg had a meeting at church that started at 4:30. While he was gone, I worked on this tough puzzle. I’m a glutton for punishment.

Time to put my feet up and enjoy a little ‘Escape to the Country’ until Greg came home. I noticed that people all across the states were posting photos of an ‘Aurora’ event in the night sky. When Greg got home at 8ish, we went on the deck to try to capture some of the images.

This is one of my favorites. What an end to the day!

“The heavens declare the glory of God, and the sky above proclaims his handiwork. Day to day pours out speech, and night to night reveals knowledge.” Psalm 19:1-2

Thank you for coming along for this day in my life.

Flashback Friday~Butchart Gardens

In August of 2009 Greg, Katie and I managed a one day journey from Washington State to Butchart Gardens. When I had a glitch with Photobucket all my photos from early days with my blog were deleted. It’s quite a task to revive those posts. My photos have been recently recovered and I’ll share the photos I have from  our one day epic trip in 2009 here.

On Tuesday (August 4, 2009) we left our house at 6:00 am and headed north to Anacortes to catch the 8:15 ferry to Sydney, Vancouver Island, B.C. Our ferry ride through the San Juan Islands was very foggy and misty for most of the way. At first it was hard to make out the islands till you got very close. Towards the end of the trip the skies lightened up. Vancouver Island was nice and sunny. We made it to Butchart Gardens after stopping for breakfast along the way.

First things first before touring the Gardens… Katie learned that she needs sunblock or else she’ll burn like a marshmallow in a campfire.

Katie was really intrigued by the Chilean Rhubarb that grows 6-10 feet tall. I zoomed way in to try to capture it. Katie is sure you could float down a river on one of the leaves! :0)

A little blue from Butchart Gardens. It always makes me smile to see blue flowers. The stained glass window was from the Blue Poppy Restaurant in the gardens.

From the Ferry in Sydney on our way to Butchart Gardens we stopped at a restaurant called The Roost which had great freshly made food. I opted for their sandwich special with Beet Borsch on the side. The sandwich was a chicken, cheese, basil, tomato, red onion and Portobello mushroom. Dear had the same sandwich but with a Roasted Yam and cilantro soup. Katie ordered the 3 cheese quiche with a garden salad. We would go back to this spot if we ever ferry across from Anacortes to Sydney again. After we walked about Butchart Gardens and on our way into Victoria we stopped in Oak Bay and were happy to stumble upon the Penny Farthing where we enjoyed some traditional Fish & Chips and Lamb Stew.

It’s too bad we had to be in the ferry line for 90 minutes prior to our trip back to the states or we could have fit in one more good meal on the Island!

We traveled on the Black Ball ferry out of Victoria to Port Angeles to get home. From Port Angeles we had to make it to Kingston, Washington before the last ferry set sail at 11:10 pm. We were so thankful to make it on time and to be in our beds by 12:30 am!

It’s incredible to me that we managed this trip in one day back in 2009. We were still living in Camarillo, California during this time and we enjoyed coming back to our home in Washington and spending as much time as we could with our adult children.

O’Brien Hash Brown Chicken

Another version of a Ranch Dressing Crockpot Chicken we tried in the past that was very satisfying. Busy days are a great time to plug the crockpot in and step away for the day coming home to a nice meal.

O’Brien Hash Brown Chicken

Ingredients:

  • 2 pounds chicken breast tenders
  • 1- 16 ounce jar of salsa of your choice
  • 2 cups prepared Ranch Dressing
  • 1- package of frozen O’Brien hash brown potatoes (approx 4 cups)

Method:

  1. Prepare your crock with cooking spray.
  2. Pour salsa in bottom of crock.
  3. Add frozen potatoes.
  4. Layer chicken tenders on top of potatoes.
  5. Top with prepared ranch dressing.
  6. Cook on high for 1 hour and then turn down heat to low for 4-5 more hours.
  7. At end of cooking time stir the ingredients in the crock pot.
  8. Serve with your favorite sides.

More or Less Hodgepodge

My sister Vera, Me, and sister Kathy on the couch with our mom in the kitchen above us.

Joyce has some new questions for Wednesday Hodgepodge this week even with a house full!

1. What was your after school routine like when you were a kid?

To get home from the bus stop without getting jumped. (Okay…that only happened once) I made someone mad at school and they announced they would be jumping me at the bus stop after school. They had their own gang group of friends that were all excited to gather and watch this happen. Instead of getting off at my regular bus stop, I quickly jumped off the bus at the stop before my regular stop and ran home!

Growing up there really wasn’t a routine. Mostly we were on our own to fill the time before dinner.

2. January 26 is National Green Juice Day ( I guess it’s true everything really does have it’s day). Do you juice, as in make your own in an attempt to get healthy? Do you do the green juices? What’s your favorite kind of juice (home blended or store bought, either one)? 

No, nope and nyet to green juices!

A favorite juice is fresh squeezed orange juice. I enjoy cranberry and pink grapefruit, also.

3. What’s something trivial about which you have a strong opinion? 

Green juice! LOL!

4. What do you need more of in your life? Less of? 

More of…

Less of…following my own heart.

5. Give us three adjectives to describe your January.

Jubilant ~ Joyous ~ Devoted

6. Insert your own random thought here.  

We ventured to Spokane on Saturday to return an item to Lowe’s and do some other shopping. On our way home we stopped at our usual spot in Deer Park and were met with this special of the day.

We decided to try it and it was good. I had the soup of the day, Beet Soup, as my side and it was delicious.

‘Soups On’ Hodgepodge

My Russian heritage borsch.

Chinese Egg Drop Soup

Mexican Chicken and Corn soup

xmas-stuff-004

French Onion Soup

Is anyone hungry?

Hello Wednesday Hodgepodge. Joyce has a new set of questions for us. Thank you, Joyce!

1. At the end of every year (or at least since the mid-1970’s) Lake Superior State University posts a list of words they think should be banished from the Queen’s English for misuse, overuse, and/or general uselessness. You can read more about the decision making process here, but this year’s list includes-

cringe, game changer, era, dropped, IFKYK (If you know you know), 
sorry not sorry, skibidi, 100%, utilize, and period. 

Which of these words/phrases do you use regularly or even just every now and then? How many did you have to look up? Which of these words would you most like to see banished from everyday speech and why? Is there a word/phrase not on the list you’d like to add? If so do share, then tell us why. 

I’m sorry I looked it up, skibidi should be flushed down the toilet! It’s the only one I had to look up.
I have used sorry not sorry or game changer but not in an excessive way.

2. Your favorite soup? Do you make this one yourself or is it from a can? 

Sirloin Soup

Soup in general is a favorite of mine and not from a can. When we are on our way home from a shopping/doctor day in Spokane we stop at a restaurant in Deer Park that always has a soup of the day and I’ve enjoyed every one. When we are sick with a cough or sore throat we love to order Hot and Sour soup to go from a Chinese restaurant. Greg makes a famously good Tomato Rice Soup. I really can’t pick a favorite favorite. While in Scotland I added a new favorite with Cullen Skink!

3. How do you feel about winter? What’s one winter activity you look forward to? 

At my age winter activities are not high on the list. If anything it would be snowshoeing if I can get in and out of the snowshoes without getting a cramp! It is fun to walk through deeper snow!

4. The Pantone color of the year for 2025 is mocha mousse (sample pictured here). What say you? The website describes it as ‘a warming, brown hue imbued with richness. It nourishes us with its suggestion of the delectable qualities of chocolate and coffee, answering our desire for comfort’. Is this a color I might find in your home or wardrobe? Is it one you might add in some big or small way in the year ahead? 

We have a variety of mocha mousse on many of our walls here at our country bungalow. As far as wardrobe goes I have a couple items that would fit in that category. No additions in this year.

In a similar, but not really vein…if I were to offer you a choice right now of either a cup mocha or a cup of mousse which would you say yes to? 

If I have to choose I’ll go with a cup of mocha but I’m a black cup of coffee kind of gal.

5. Which of the following winter related idioms can best be applied to your life in some way right now? Choose one, then tell us why you chose it.  

snowed under, on thin ice, tip of the iceberg, chill out, break the ice, snowball effect, not a snowball’s chance in hell, get cold feet, the cold shoulder 

Right now I’m hoping for a snowball effect with my goals to be more comfortable in my clothing come Spring and Summer. Between eliminating, adding movement, starting on a plan and some encouragement I hope to achieve my goal of comfort.

6. Insert your own random thought here. 

My Bible reading program for 2025 will be connected to this devotional.

“In Everyday Gospel, Paul David Tripp, ….encourages you from God’s word through 365 brief readings. Exploring Genesis to Revelation in a year, these practical reflections connect the transforming power of Scripture to everything you will experience in your Christian life.”

There is a suggested daily Bible reading and then a devotional to go with what you read. Asking for grace to accomplish my goals and that these goals keep me reverent and teachable.

Here are some thoughts from John Piper on reading the Bible through in a year.

Pray for your heart to be inclined, for your blindness to be removed, for focus instead of distraction and for excitement instead of boredom. Pray for illumination…don’t get bogged down. Expect your Faith to be deepened and strengthened, hope and joy more unshakeable and expect to meet God and see the glory of Christ in God’s Word!

One more tip for your 2025 goals from our pastor, “Ask for grace to accomplish your goals.”

Creamy Chicken Tortilla Soup

This is a easy Crock Pot soup my high school girlfriend Nancy shared with me that is filling and will warm you up.

Ingredients:

1/2 Cup chunky salsa (mild, medium or hot)
1 lb. boneless skinless chicken breast cut into 1/2 inch pieces
2 Cups frozen corn
1 can (approx 15 oz.) black beans rinsed and drained
2 cans (10-3/4 oz. each) cream of chicken soup
1 can (approx 15 oz.) diced tomatoes with jalapenos or green chilies ( choose according to the spice level/heat  you prefer)
1/2 cup water
1 tsp. ground cumin
1 or 2 6inch corn tortillas cut into strips
1 Cup shredded cheddar cheese
1/3 Cup chopped fresh cilantro

1. Stir the salsa, chicken, corn and beans in a 4 quart slow cooker/crock pot.

2. Stir the soup, tomatoes, water, cumin together in a separate bowl. Pour over the crock mixture.

3. Cover and cook on low for 5 hours or on high for 2 to 2-1/2 hours.

4. Stir in tortilla strips, cheese and cilantro. Cover and cook an additional 15 minutes.

Enjoy with warm tortillas or corn bread!

Sirloin Soup

This soup is rich and delicious and because it calls for Sirloin steak the meat is very tender.

Ingredients:

  • 2 tablespoons unsalted butter
  • 1 cup finely chopped onion
  • 1 large leek, rinsed well and finely chopped
  • 2 carrots chopped
  • 1 pound sirloin steak, cut into bite sized pieces
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon thyme
  • 1/8 – 1/4 teaspoon cayenne pepper depending on your heat tolerance
  • 1 tablespoon all-purpose flour
  • 1 quart beef stock
  • 1 bay leaf
  • 3 tablespoons minced fresh parsley

Method:

  1. In a large pot, melt butter over medium-high heat.
  2. Add the onions and cook for 2 minutes.
  3. Add the leek and carrot and cook until soft, stirring frequently.
  4. Add the beef, salt, pepper and spices.
  5. Cook until the meat is no longer pink.
  6. Make a slurry with the flour and 2 tablespoons water.
  7. Add to the pot and stirring for a minute.
  8. Add the stock and bay leaf, stir well, and bring to a boil.
  9. Lower the heat and simmer partially covered for 1 to 1-1/2 hours stirring occasionally.
  10. Remove the bay leaf, add the parsley, stir well.
  11. Serve with good crusty bread.

This recipe makes about 4 servings.

First Weekend in January

The first weekend in 2024 proved to be a busy one. On Friday we enjoyed a last minute open house at the home of our friends and met some of their neighbors. On Saturday a big pot of borsch was cooked from scratch with broth from a seven bone roast. A few quarts of borsch will be shared this week. One small pot was delivered to our neighbor.

On Saturday evening we attended a Karaoke party for a friend from church who turned 50. We met another couple from our community and had a nice time getting to know each other. There have been lots of predictions of snow that didn’t materialize until Sunday in the wee hours. We woke up to a pretty blanketed landscape.

The following collage is photos of our ride into church on Sunday morning. Our series in Colossians continues to be excellent.

We didn’t have anymore snow on Sunday but they are threatening us with more starting Monday Evening into Tuesday. Time will tell if they are right.

Tomato Rice Soup

My husband has been making this soup longer than I’ve known him. That’s a lot of years! It’s our go to soup for a comforting meal for travelers.

Tomato Rice Soup

1 medium onion chopped
5 cloves garlic minced
olive oil
1- 28 oz. can of petite diced tomatoes
6 cups chicken broth
1- 6 oz. can of tomato paste
4-5 small bay leaves
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
small pinch of saffron
1 teaspoon dried parsley
1/4 teaspoon fennel seeds crushed in mortar with pestle
1/2 cup uncooked rice
salt and pepper to taste

Heat olive oil in heavy bottomed pot or cast iron Dutch oven and add chopped onion. Cook until almost translucent and add garlic. Cook the onion and garlic for a minute or two longer and then add the diced tomatoes. Cook till bubbly. Add broth and tomato paste. Add all the bay leaves and spices. When the soup comes to a boil add the rice and return to boil. Lower heat and allow to simmer partially covered until rice is cooked. Remove bay leaves before serving.

Serve with a good loaf of bread.

Tomato Florentine Soup

This is another new soup that was introduced from a grocery store flyer with great flavors. I made some adjustments according to what was missing in my pantry.

Tomato Florentine Soup

1 Tbsp. olive oil
1 small onion chopped
2 stalks of celery, chopped
3 garlic cloves, minced
1 cup water
32 oz. chicken broth
1 can – 14oz. diced tomatoes, undrained
1 can tomato soup, undiluted (8 oz. can of tomato sauce can be used instead)
1 cup small shell pasta, uncooked
2 cups fresh spinach
salt and pepper to taste
Grated or shaved Parmesan cheese, for topping

Heat oil in dutch oven or large soup pot over medium heat. Add onion and celery; cook 7 minutes or until tender, stirring frequently.
Add garlic, cooking for 1 minute and stirring constantly.
Pour in water, broth, tomatoes, and tomato soup.
Bring to a simmer ad cook about 20 minutes, stirring occasionally.
Stir in pasta and cook 8 minutes.
Add spinach, cooking for a couple of minutes, until leaves wilt and the pasta is al dente.
Season with salt and pepper, to taste, and serve topped with Parmesan cheese.
Refrigerate any leftovers.

Serves: 4-6