March 31

Happy Easter!

March 30

Zara Beagle had a dental scaling appointment yesterday. Full mouth x-rays indicate she needs some teeth extracted, which will be scheduled later next month.

March 26

Zara Beagle!

March 23

five month old Axl Vizsla!

March 17

Springtime views of beautiful redbud trees in the neighborhood!

March 10

Redbud trees blooming throughout the neighborhood.

March 9

The Vizslas ~ Wylie and puppy Axl! Axl now weighs twenty-five pounds; and has completed his puppy vaccinations.

February 24

Today's view beyond my backyard, of the new neighborhood construction.

February 14

Wylie Vizsla and Axl Vizsla!

February 11

Super Bowl Sunday.

February 7

Axl Vizsla and Zara Beagle!

February 4

Axl Vizsla! (and Zara Beagle napping in her favorite chair!).

February 3

We celebrated my husband's birthday this weekend with a family dinner, and a Funfetti cake!

February 1

creamy chicken and wild rice soup!

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the recipe can be found here:

https://www.sandandsisal.com/2013/01/creamy-chicken-wild-rice-soup.html

• 1 cup chopped celery
• 1 cup chopped carrots
• 1/2 onion, diced
• 1 tsp. minced fresh rosemary
• 2 Tbl. olive oil
• 3 large boneless chicken breasts, cut into cubes
• 2 (32 oz.) containers of reduced sodium chicken broth
• 1 box of wild rice with seasoning packet
• 1 (8.5 oz) heat & serve pack of wild rice (I used Archer Farms- from Target)
• roux (4 Tbl. butter & 4 Tbl. flour)
• 1/2 cup cream or half & half
• 2 cups shredded Swiss & gruyere cheese
• salt & pepper to taste

In a large pot, heat the 2 Tbl. of oil over medium heat. Add in the chopped celery, onions, carrots and rosemary and sauté until tender. Season with a bit of salt and pepper. Add the cubed boneless chicken to the veggies and brown the chicken. Stir in the contents from the wild rice box and the seasoning packet that came with it. Also add heat & serve wild rice pack. Now add both containers of chicken broth. Stir and cover with lid. Reduce heat and allow to simmer for 30 minutes.

Make a roux in a small pan. Do this by melting your butter over medium low heat and then adding in your flour, stirring constantly and letting it bubble. Cook the roux for a few minutes until it starts to deepen in color. Stir your roux into the soup and allow to simmer uncovered for 10 more minutes. Turn off the heat and pour in the cream and cheese. Stir to combine and allow the cheese to melt. Garnish with a sprig of fresh rosemary, serve and enjoy!