Changing of the Seasons

In West Texas, one day will be sunny and still, the next will be cold and windy.  We spent yesterday afternoon in the company of friends enjoying one of the last Wednesdays of Couple's Golf.  Short sleeves and capris with a light jacket "just in case" was the attire.  As we finished up hole 18, the clouds were rolling in and the southern wind began to pick up.  Sadly, I glanced to check the time and realized it was only 7:15 and knew that this was the beginning of the change of season.  Each year I dread this season.  It not only chills me to the bone, but also chills my mind~I yearn for the days of summer.  Long days spent outdoors or indoors for that matter looking out to the bright sunlit sky. 

Last year's winter was harsh and long.  I tried not to complain so much this summer, eventhough we had record high temperatures and drought conditions.  I love the feel of the sun on my face and the feeling of being outside and working hard and working up a sweat.  It somehow cleanses the body and soul. 

But for now, fall is here.  There is beauty around me. I love the changing leaves~gold, red, brown.  The nip in the air that causes little animals to run and play.  The dampness on colorful blooms that shimmer in the sunlight. 

 

And this:

 Chicken Sopa and Cornbread

 

boil 3 chicken breasts until tender; shred or chop 
reserve 2 cups broth

place in a crockpot on high while chicken is cooking:
1 can cream chicken soup
2 tablespoon chicken boullion or 2 packages of ramen noodle season packages


ingredients:
Saute until tender
3 roasted green chiles
1/2 onion chopped
1 tsp. chopped garlic
1 tsp. kosher salt
1 tsp coarse black pepper

Add Sauted ingredients to crockpot along with:
2 cups chicken broth reserve
Chicken

Heat on high. Mixture should become bubbly.  Cut 6 flour tortillas lengthwise into 1/2 strips and then into 1/2 inch squares.  Drop into crockpot and stir.  Cover and let cook for 5 minutes.  Serve with cornbread.  My favorite? Martha Whites Sweet Cornbread Mix.  2 packages will fill a cast iron skillet.  Be sure and add 3-4 tablespoons oil to skillet and preheat in oven and pour batter into hot skillet.  Makes a wonderful crunchy crust!
Enjoy.

Option:

May leave out flour tortillas and add V-8 and 4 additional cups of chicken broth and have Tortilla soup......just add trimmings.......Avocados, tortillas chips, cheese.