This past week has been a whirlwind of activity. My 12-year-old granddaughter Maggie was with me for the week. My daughter Molly (Maggie’s mother) traveled to be with us for a few days, arriving shortly before midnight on Tuesday. Molly is active duty Air Force for several months, stationed in New Jersey.
On Thursday, the three of us traveled to Effingham, Illinois to meet Molly’s husband and her two younger children. Her son Lincoln has his sixth birthday on the April fourth. Phil told Lincoln and 3-year-old Melody that they were going on a “day-cation.” When Molly, Maggie, and I arrived at our destination, Phil was already there.
We met at the huge cross that can be seen from I-70. Around its base are monuments for each of the Ten Commandments. Melody and Lincoln wanted to view them all. Just as they finished their round, Phil saw us walking up the sidewalk. He told the children that he had another surprise for them, pointing in our direction. At first, they looked on the ground. Then Melody glanced upward, her face lit up, and she took off running with Lincoln right behind her. “Mommy! Grammie! Sissy!” was followed by lots of hugs. We spent a few hours together, then headed back to our respective homes.
Various other activities filled the rest of the week, including visits from my two sons and their families. Molly left after church on Sunday, and I took Maggie to meet her dad Sunday afternoon. My house is quiet now but still filled with love and leftover laughter.
Maggie was reluctant to try the Asparagus Soup I had made before she arrived, but agreed to eat the leftovers one evening. Once she took a bite, her reluctance disappeared, and she ate the whole bowl. She was surprised that it tasted so good! Besides the soup recipe, I am including one we enjoyed several years ago.
Asparagus Soup
1 pound asparagus, ends trimmed
2 tablespoons unsalted butter
1 medium-size onion, diced
3 cups chicken broth
2 medium-sized potatoes, peeled and diced
1/4 teaspoon salt
1/4 teaspoon dried dill
1/8 teaspoon pepper
1/2 cup heavy cream (I used unsweetened almond milk)
Cut tips from asparagus; set aside.
Chop remaining stalks into 1/2-inch pieces. Melt butter in a 4-quart saucepan over medium heat. Add onion; cook 3 minutes. Add asparagus stalks and cook an additional 2 minutes. Add next 5 ingredients. Bring to a boil.
Reduce heat to low and cook 10 to 12 minutes, uncovered, until potatoes are very tender. Meanwhile, place asparagus tips in a small glass bowl with 1 tablespoon water. Cover and microwave on HIGH for 1 minute or until just tender.
Remove soup from heat and puree until smooth. Stir in cream.
Serve warm or chilled, garnished with asparagus tips.
Chicken and Asparagus with Penne Pasta
1 pound fresh asparagus
3 boneless, skinless chicken breast halves, cut into strips
Salt and pepper
1 tablespoon olive oil
1/4 cup lite soy sauce
1 (14.5 ounce) can diced tomatoes, drained – reserve juice
1/4 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons lime juice
1 tablespoon red wine vinegar
8 ounces penne pasta, cooked (may substitute other pasta, if desired)
Snap off tough ends of asparagus. Cut spears into 3-inch pieces; set aside.
Sprinkle chicken with salt and pepper.
Cook chicken in hot oil in large non-stick skillet over medium-high heat 4 to 7 minutes, or until browned. Remove from skillet, reserving drippings in pan.
Sauté asparagus in skillet 5 minutes or until crisp-tender. Stir in pepper.
Measure juice from tomatoes. If necessary, add water to equal 1/4 cup. (Discard any remainder.) Stir together soy sauce, tomato juice, cornstarch, lime juice, and vinegar. Add tomatoes, chicken, and sauce mixture to skillet. Cook for 1 minute over medium-high heat, stirring constantly, until slightly thickened. Add pasta. Cook until hot through, stirring constantly.