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It's a funny day here in Vermont. This morning when I took the hound dawgs out it was a frigid 16º. And though it was early morning and therefore not actually, 'daylight' you could tell the sky was dark grey. Partly because it was just light enough to see vague outlines of clouds but mostly because of the thin ribbon of deep orangey/red that looked to be about a foot wide outlining the distant mountains. It was as if as the sun was trying valiantly to shine on the world but was being weighed down by the heaviness of those ominous grey clouds.
It felt almost like there was a message in that scene, which said, 'It's December first, you know it's way past time for a real snowfall, take care of all the things you’ve neglected because it's about to snow...'
As it turns out, the snow's been holding off so far in my corner of Vermont, but it's coming any time now. And like the feeling of the calm before a storm, there's a calm in my home, or a rare quietness.
There's a pot of Sausage Orzo soup simmering away on my stove, filling the kitchen with a delicious, earthy aroma. And there’s a batch of rosemary onion bread rising in a big bowl, just waiting its turn to fill the air with its tantalizing scent.
A couple of my guys are out in the yard finishing up last minute chores and one is on his way home, bringing the storm with him that's heading this way. I'll be so relieved when he gets home safely and I can finally let go of the breath I've been holding, waiting for his safe return.
If you've got a moment to say a quick prayer, I'd be grateful if you could pray for his safe return! Meanwhile, I hope you and yours are safely tucked away and having a good afternoon ~no matter the weather in your corner of the world...
Life is good... ❤️
Sausage Orzo Soup
1-1/2 pounds Sausage, ground
1 medium Onion
1 medium Zucchini
1 medium Yellow Squash
8 oz Mushrooms
4 cloves Garlic
6 cups Chicken Broth or stock
28 oz can Petite Diced Tomatoes
1 pinch Red Pepper Flakes
2 whole Bay Leaves
1/2 teaspoon Oregano
1/2 teaspoon Basil
1/3 cup Orzo
1 teaspoon Salt, or to taste
1/2 teaspoon Black Pepper
2 tablespoons Olive Oil
-Put the olive oil in a large pot, then add the sausage and let it cook partially.
-Add the onion, garlic, zucchini, yellow squash and mushrooms. Give it a stir, cover the pot and
on a medium/low heat let it cook until the sausage is cooked through, stirring occasionally.
-Add the chicken broth, red pepper flakes, bay leaves and bring the mixture to a boil. Once it’s
come to a hard boil, turn it down to a simmer and cook until all the veggies are soft.
-Once all the veggies are soft, add the petite diced tomatoes, basil and oregano, then bring the
mixture back up to a boil. Add the orzo and cook the mixture for 12 minutes, stirring regularly.
-Turn off the heat and cover the soup and let it sit for 15 minutes or util the orzo is soft.
