This is the last tea for November, and I couldn’t let the month pass by without using my November cup. The set is actually composed of a vintage saucer and newer cup made by Royal Albert, England. These are from the flowers of the month series. Such a pretty set… and it looks so pretty with the antique glass plate in the background.
Today I have a few guests, Lacey, my Angelic Angel with her very own rose shaped tea-cup, and a dear fairy that was handmade by a lady that I met in the doll club that I had belonged to many years ago. I also included three very cool glass bubble gum pink buttons, I have had these for so long, not sure if I will ever find a project that is perfect enough for them, so they just sit in a jar in the sewing room. The box in the background is covered with artistic paper, lace and lots of ribbon worked flowers, my favorite.
I am sure that all of you are preparing for the three F’s: Family, Friends and the Feast, so I will wish you all a lovely holiday and include a recipe that I make for this time of year. Enjoy, eat as much as you want, and take care my friends, Christen
Prairie Pumpkin Soup
- 1 can 16 oz. canned pumpkin (without the cinnamon)
- 16 oz. of chicken stock
- 1 large sweet onion
- 1 cup wild rice (or Bony’s rice mixture)
- 2 links Italian sausage (or how about some leftover turkey)
- 1 small can of green chilli peppers
- ¾ cup light cream
- Butter, Olive oil
- White flour
- Salt and pepper to taste; essence of Emeral
- Cooking Sherry
- Shredded Cheddar and Monterey Jack
Let’s get started:
- Put the rice in a pot to cook, (about 45 minutes).
While this is cooking:
- In a big pot, knead together 1-tablespoon butter, 1-teaspoon Season of Emeral and 1-tablespoon flour.
- Add to the pot: the pumpkin, the chicken stock, and the chili peppers. Add salt and pepper to taste. Stir. Place the pot on medium heat; do not bring to a boil.
While this is warming.
- Cut the onion into small pieces. Sauté the onion in sherry, butter and olive oil, season to taste. Add to the in pot.
- Cook the Italian sausage, drain, add to the pot: or add in chopped pieces of cooked turkey
- When the rice is done, add this to the pot. Add ¾ cup of light cream to thicken the soup. Heat until all of the ingredients are warm.
- Serve the soup with a sprinkle of cheese on top.
This soup tastes great with spinach quesadillas or perhaps some warm homemade carrot/zucchini bread.
Eat and enjoy!