11 Comments on “”

1. katry Says:

   
   August 22, 2015 at 12:29 pm

   Dylan Lauren Quote
2. Mikey Says:

   
   August 22, 2015 at 4:25 pm

   Remember when a candy bar twice the size today was only 10 cnts not 50 cents. When a 26 ounce bottle of soda pop was only 35 cents &a 10 cent return is now 2.50.
   Oh those were the days
   • Morpfy Says:

     
     August 22, 2015 at 5:14 pm

     I remember that too. bubble gum was a penny and now I think a dime or more Hmmph !
     • katry Says:

       
       August 22, 2015 at 6:45 pm

       Morpfy,
       Penny candy hasn’t been a penny for a long time. You’re right about a dime or more!
   • katry Says:

     
     August 22, 2015 at 6:43 pm

     Mikey,
     I even remember further back than that. Candy bars were a nickel-we even called them nickel bars. They were treasures when given out at Halloween. Last year I gave out those big bars and kids shouted to their parents about getting a big bar.
3. Morpfy Says:

   
   August 22, 2015 at 5:03 pm

   Simple Chicken Soup

   The recipe below makes 8 cups, enough to serve a family of four. It uses a leftover roast chicken carcass to enhance the flavor and save on cost for preparation.

   Prep Time: 5 min.

   Cook Time: 50 min.

   Ready In: 55 min.

   Ingredients:
   •Bones and carcass from 4 to 5 lb. roast chicken

   •4 cup chicken broth

   •2 medium carrots, sliced into rounds

   •2 celery stalks, sliced

   •1 onion, chopped

   •1 bay leaf

   •1/2 cup white rice

   •2 tbsp. fresh parsley, chopped

   •salt to taste
   1.Start the broth

   In a large pot, combine the chicken carcass, chicken broth and 4 cups of water. Cover and bring to a boil over medium-high heat.
   2.Simmer

   Reduce the heat and allow the broth to simmer for 20 minutes. Skim off any fat or foam that forms on the top of the broth.
   3.Remove bones

   Use tongs to remove the chicken bones and carcass from the pot and set aside to cool.
   4.Add vegetables

   Add celery stalks, carrots, bay leaf and onion to the broth, and allow to cook about 10 minutes.
   5.Add rice

   Add the rice to the broth while stirring to prevent it from sticking to the bottom of the pot. Cook for 10 to 12 minutes, or until the grains are al dente.
   6.Remove meat from bones

   Once the carcass has cooled, remove the meat from the bones, shredding it by hand.
   7.Add meat and season

   Add the chicken meat to the pot once the rice has completely cooked. Add fresh parsley and salt and serve warm.
   • minicapt Says:

     
     August 22, 2015 at 5:58 pm

     Increase the rice to 2 cups, pour into a casserole dish, and bake in the oven (325°) till the rice is cooked (about 45 minutes). When the rice is almost done, stir the shredded meat in to heat up. Also, don’t remove the fat from the broth.

     Cheers
     • katry Says:

       
       August 22, 2015 at 6:33 pm

       minicapt,
       Add chef to your accomplishments!!
   • katry Says:

     
     August 22, 2015 at 6:33 pm

     Saved to my recipe file, Morpfy. Thanks!!

     I really like soup with rice or barley.
4. Birgit Says:

   
   August 22, 2015 at 7:29 pm

   I’ll take one candy from the box on the right side as a Betthupferl (bed jumper, last candy before sleep, translation?). I wish you sweet dreams at night!
   • katry Says:

     
     August 22, 2015 at 8:05 pm

     Birgit,
     That is such a lovely thought! Thanks you!!

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