A Story and A Recipe

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Town News

By Dorothy Johnson

I remember when I was young, I heard phrases and then repeated them as I heard them.  For example, when we took an evening ride through the Moosehorn looking for deer, my parents said, “We were going through the game preserve.”  What I heard was, “We were going through the gamee serve.”  I did not realize my mistake until I could read these words on my own.
Another mistake I made in church.  Where in the Lord’s prayer we recite “Hallowed be Thy name.”  I heard, “Harold be Thy name.”  Since I knew at least one Harold, I could never figure out why anyone would name God Harold.  I just could not make sense of it. It did not make sense until I saw it spelled out.
While working with elementary school students, teachers laugh as the little ones sing, “Round Jon Virgin” instead of “Round yon Virgin…”
I read a joke once about a young Hispanic boy known as Jose who had attended his first American League baseball game.  When he returned home, his folks asked him how he had enjoyed the game.  “It was great,” he said. “The fans there all asked me if I had a good seat.”
“What did they say?” asked his older brother.
“They all stood up and sang, ‘Jose, can you see?’” Jose answered.
Another instance of not hearing or understanding exactly what is being asked was an episode with my aunt. As we were leaving her house, she locked the door from the inside.  “Do you have your key?” I asked.
“I just did,” she replied.
Let’s check out a warm comfort meal for our recipe this week.  Normally we would be looking at a salad recipe, but because it is so chilly, we really need a hot meal. Let’s whip up a Chicken and Potato Soup.
Chicken and Potato Soup
Ingredients:    
Chicken, one whole or three breast pieces
Five potatoes
One medium onion chopped
Salt and pepper to taste
One cup half-and-half or 13-ounce can evaporated milk
Method:
1. In a large soup pot, boil chicken until tender.
2. Remove from broth and allow to cool.  Save broth.
3. Remove chicken from bones and chop into chunks.
4. In the meantime, cook potatoes and onion in broth on high for about 20 minutes.
5. Add chicken and milk to pot, allow to return to boil, and then reduce heat to simmer for 10 minutes.
6. Stir and serve.
Chefs might need more evaporated milk.  I suggest tasting as you add the milk because some people find that evaporated milk requires an acquired taste.  Enjoy on a breezy spring day or later, on a breezy fall day.