I have taught soap making classes many times. I am comfortable there but, it is time to stretch my wings. Slowly moving towards sharing all I have learned about the plant world. I continue to learn and grow and sometimes feel stuck in the mire of never knowing enough. But, this year at the International Herb Symposium I looked around and thought I have arrived (not at a final destination but at a point in time). After ten years of study I feel like I know something, more than a little something and it is time to pass it on to more than just my family.
I'm starting with my first love - cooking. I am making a big pot of chicken soup. It is after all the what soothes all ailments, right? I will have it for my students to enjoy while we talk about the ingredients I use to boost the immune system and add that extra something. Class is Sunday, October 25, from noon until 2. Sign up at my
facebook event or message me
here.
I will provide the recipe or the bones of my recipe for everyone to take home. I can honestly say I have never made my chicken soup exactly the same way twice. But, the base is the same; a good free range chicken, organic vegetables and lots of herbs. From there the possibilities are endless.
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Chicken Potato Soup
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My chicken potato soup started after my daughter's open house at the high school. She is taking culinary this year and they were doing a baked potato fund raiser. I was gifted a pile of baked potatoes. I scooped out the insides for the soup and make potato skins for an appetizer. As the week went on the soup morphed as I added the leftover vegetables from dinner to the pot. A little sauteed squash here, some chopped green beans there and it just became more delicious as time went on.