I'm not big on making New Year's resolutions. I never seem to keep very many of them.
I mean well when I make them, all fresh-faced and ready to start the New Year with a clean slate. I try to make small resolutions, something manageable, like putting my purse away instead of setting it on the counter. I'm not going to make a Major Resolution, like Promote World Peace. That's just setting myself up for failure.
I think businesses should make New Year's Resolutions, too. How about, instead of talking to someone half a world away when I have a technical computer question, I get someone in the U.S. of A? I can understand southern accents, I can even understand east coast accents, but some foreign countries I have trouble with. Businesses should make that a resolution.
How about TV programs stop playing commercials all at the same time? It really annoys me when I flip through the channels looking for something to watch and a commercial is on every single channel. How can I decide what to watch?
And then, how about they stop playing so many commercials? I think that's an excellent resolution.
And then, quit making so many dumb reality shows! TV networks, show some imagination, give some out-of-work writers a job and come up with a well-written, entertaining, intelligent show.
As for me, I'll stick to something easily attainable, like flossing my teeth. I do it anyway, so that's not really a resolution. I know. I'll keep flossing my teeth. That one I guarantee I can keep.
Oh, yes. And be nicer to my husband and love him even more. I can do that, too, and he'd certainly endorse that New Year's resolution.
If one of your resolutions is to stop eating so much holiday food and get back to something a little easier and quicker, here's a great soup recipe that makes a good winter day lunch or dinner, with a salad. Just the thing to help you keep that weight resolution so many of us make.
Creamy Wild Rice Soup
1 package Long Grain and Wild Rice Mix (like Rice-a-Roni or Farmhouse)
4 tablespoon butter or margarine
4 cups fresh mushrooms, sliced
1 cup chopped celery
1/2 cup chopped onion
1/2 cup all-purpose flour
4 cups chicken broth (two 14-1/2-ounce cans), or vegetable broth
2 cups chopped, cooked chicken (optional)
1 tablespoon chopped fresh marjoram or tarragon
Salt and pepper to taste
Cook the wild rice mixture according to package directions, except omit the butter and seasoning packet. Just cook the rice. Set aside.
Melt butter in a Dutch oven. Add mushrooms, celery and onion, and cook over medium heat until tender. Sprinkle flour over vegetables, stirring well.
Stirring constantly, add chicken broth, and simmer until thickened. Reduce heat and add half-and-half, rice, chicken, marjoram or tarragon, salt and pepper.
Continue to cook over low heat until thoroughly heated.
Makes 6 servings
Sharon Vail lives in Powell Butte. She won't hold her breath on any of those resolutions for businesses. She will, however, continue to floss. Readers may contact her at svail3@netzero.net. "Cooking from the heart of Oregon." |
