by Kathryn Albright
Cabin Fever anyone?
We have it so much better than the pioneers did in the Old West!
Although they had their share of quilting bees and sleigh rides,
I’m sure that by the middle of March they were dog-gone tired of the snow and slush and cold.
I can’t imagine that anyone in the southern states has to deal with such a thing
(except in the form of putting up with snowbirds who fly down from the north!)
but here in northern Illinois, cabin fever is a very real feeling!
All I can say is thank goodness for books, movies, and the internet!
(And my husband, board games, puzzles…)
This is me with cabin fever…well, not really.
I just loved the dress (and I wish I had her waist!)
But truthfully, I love the change of seasons.
The rest of the year, I am outside with all sorts of busyness,
but when the months of January through March happen,
suddenly I am tucked inside, cozy and content.
For some reason, being closed in by the cold weather,
I feel safe and cocooned and that is when my imagination takes wing and…
I dream up new stories…
I dream up the next big road trip I hope to take with my husband…
We are thinking about Branson, Missouri for a new destination.
Have any of you been there? Any suggestions or advice?
I dream up the next landscaping renovation for my aging house…
We are putting in a patio that I designed after scouring Pinterest!
Thank goodness my sons live close enough to help with some of the heavy lifting!
This winter, I also started cooking lighter. I’ve had a few fails — such as making cauliflower buns for turkey burgers. Those simply fell apart 🙂 But I did come across one recipe my family loved and I thought I would share it here…
Chicken Taco Soup (for the crock pot)
2 cups reduced sodium chicken broth
2 cups water
1 can diced tomatoes with green chilies
1 teaspoon taco seasoning mix
1/2 teaspoon cumin
1/4 teaspoon chili powder
1 clove garlic, minced
13-14 oz raw chicken breasts – should yield 9 oz cooked
2 cups cabbage, chopped (May need more because of shrinkage)
2 oz shredded Mexican Cheese to garnish
Combine chicken broth, water, diced tomatoes, taco seasoning, cumin, chili powder, garlic, cabbage and chicken in a crock pot. Cook on low for 6 to 8 hours or on high 3 to 4 hours. Shred chicken breasts in crock pot before serving. Pour soup into bowls and top with cheese.
(I doubled this recipe for my family. It is just as tasty as leftovers.)
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What about you? Do you deal with cabin fever or are you snug and content where you live?
Here’s wishing everyone at Petticoats and Pistols
— readers and fillies alike —
a Warm, Happy Spring!