January 16, 2012

Woolies on the Beach

Bitter cold.....I mean BITTER! I suppose we could  now be inducted into the Polar Bear Club as we have jumped right in and joined the fun of the beach and coastline in Maine! You quickly learn to adapt when you become a New Englander, not to let the weather stop you from enjoying the outdoors!

A Maine House Mosaic

Darling and I had never seen snow on the beach so we treked out to the beach in December after our initial arrival to The Maine House. Dear, sweet Robbie was with us and we were in awe of how incredible this looked...the dark blue waves of the Atlantic were softly lapping the shoreline, while the big snowflakes blanketed that dark sand, creating a picture postcard image. However, we were so new to the area at that time, we did not tarry too long. Now, things have changed a bit. We bundle up, pull on our boots and head down to the shore at all times of winter. We find it rather magical, to walk the beach and catch rare glimpses of sun rays or gaze out at the cape style homes along the islands. We envy the most beautiful views of the ocean these lucky New Englanders have each morning as they wake up and greet the day.....Good Morning Maine and Good Night Moon!

Want to join us for a winter walk?

Maine Kiddos having snow fun!

Darling and I have decided to buy two of these snowboards and head out to the Cape. You're never to old to slide down the bunny slope, right?

After our winter fun, we are headed back to Estelle's for this heartwarming winter soup!

½ cup plus 2 tablespoons butter
1 cup flour
2 tablespoons butter
1 cup finely chopped celery
1 cup diagonally sliced carrot
1 cup finely chopped onion
⅓ cup finely chopped green bell pepper
⅓ cup finely chopped red bell pepper
2 cups white shoe peg corn or corn niblets
2 cups sliced mushrooms
1 medium jalapeno
1 gallon chicken broth
1 tablespoon finely chopped fresh parsley
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon white pepper
¼ teaspoon ground nutmeg
1/4 teaspoon cayenne
1½ pounds cooked chicken breast halves, coarsely chopped
3 cups cooked wild rice
1 cup heavy whipping cream
½ cup slivered almonds, toasted

Heat the butter in a skillet until hot.  Stir in the flour.  Cook over low heat for 2 minutes or until it is the consistency of roux, stirring constantly; do not brown. Heat the chicken fat in a large saucepan until hot. Add the celery, carrot, onion, green pepper and red pepper. Sauté until the onion is tender. Stir in the corn, mushrooms and jalapeno.  Cook until the mushroom begin to turn golden brown, stirring frequently. Remove from heat. Bring broth to a boil in a 2-gallon stockpot. Stir in roux.  Simmer until thickened, stirring frequently.  Stir in vegetable mixture, parsley, salt, black pepper, white pepper, nutmeg and cayenne. Bring to a simmer, stirring occasionally.
Add chicken, wild rice and whipping cream and mix gently. Cook just until heated through, stirring occasionally. Ladle into soup bowls. Sprinkle with the almonds.

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