They said we could be expecting some rain. They said it would be fast-moving, with periods of heavy precipitation. I checked the weather just before bed and things had been upgraded to Rain Apocalypse… or at least, going by the way the weather people were talking about it. I poo-pooed it all and crawled into bed.
Tuesday 4 AM…
I woke with a start to a fantastic lightening storm and this…
… on the news.
they still said it would fast-moving and everything should be all clear by mid morning.
It sheeted rain all day. It poured by the buckets. It looked like dense, heavy fog… but you know… with rain. It ran down the hillside in a deluge; gathering bits of forest trash… limbs… small animals – creating waterfalls where they normally don’t exist.
My trusty rain gauge worked overtime…
I emptied it 3 times during the constant downpour.
Around 7 O’Clock PM, the rain abated and left us with a sterilized forest floor and the Fall leaves pushed another week ahead of schedule.
Since there was no way I was doing anything outside – I decided to stay in and make soup.
Chicken & Wild Rice Soup
2 (8 ounce) Boneless / Skinless Chicken Breasts
1 Large Sweet Onion
3 Ribs Celery
1 Large Carrot
1 Ear Yellow Corn
1 Clove Garlic – Minced
1/4 Cup Wild Rice
1/2 Cup Aborio Rice + 1 Cup Water
1 (32 ounce) Box Chicken Stock
2 Cups Milk
1 Tablespoon AP Flour
2 Tablespoons Olive Oil
1/2 Teaspoon Poultry Seasoning
1/2 Teaspoon Fresh Black Pepper
1 Teaspoon Kosher Salt
Pinch Red Pepper Flakes (if desired)
1 Bay Leaf
Tools of the Trade:
Dice all the veg and chicken into 1/2″ cubes. Cut the corn from the cob (or, use 1/2 Cup of frozen corn). Boil the cup of water and pour over the aborio rice – cover and let steep for 10 to 15 minutes. Heat 1 tablespoon of the oil in the dutch oven and saute the onions, garlic, carrots and celery until the onions are soft. Add the chicken, poultry seasoning, wild rice and bay leaf – saute until the chicken is no longer pink but not browned.
Add the chicken stock. Cover, reduce to medium low and simmer for 30 minutes. Mix together the remaining tablespoon of oil with the flour and stir into the pot. Add the salt, pepper, (and / or red pepper flakes) white rice and milk. Reduce to low, cover, and simmer for 20 minutes..