Okay, so that happened.

October 29, 2011, a snowstorm dumped over a foot of snow on us. We were without power for 66 hours. There are some who are still without power. This is before Halloween, and before all the trees have even lost their leaves. Hasn’t happened in the 10 years we’ve lived here, and some who have lived here their whole lives can’t remember anything like this.

All this and a 4-month-old puppy that still needs to go outside every couple of hours at least. Her saving grace is she sleeps through the night.

In celebration of getting our power back Tuesday at 1:00 pm, I made a glorious dinner of shrimp sauteed in olive oil, granulated garlic, and Penzey’s Pasta Sprinkle; biscuits made from the last of the mix I usually use for camping; and Cream of Broccoli Soup. The soup is one of everyone’s favorites, mine especially, because it is easy to make, and full of calcium and vitamins.

Cream of Broccoli Soup (from Penzey’s One Magazine)

6 TB butter
4 TB flour
1/2 tsp granulated garlic
1/4-1/2 tsp pepper
1/2 tsp salt
2 C milk
2 C chicken stock
2 C blanched broccoli (or frozen broccoli cuts/florets)

Melt the butter in a heavy bottom sauce pan.

Stir in the flour and seasonings and cook for 2-3 minutes to cook the flour.

Add the milk and stock slowly, stirring until the soup is nice and thick. Add the blanched broccoli and gently heat through on low.

Notes:

I will usually mash the broccoli up with a potato masher, or puree the whole soup with the immersion blender. So easy and so yummy and so good for you.

See you on the Road.

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