It's the end of fall. As the array of colorful leaves ebb, this season brings shorter days and colder nights. Walking Tig, my dog, has become a challenge. We live in Oregon, so it rains a lot. Wet hair and soggy feet are just one attack on my immune system. I also know danger is looming while I'm at class or studying in the library. It's like a host of contagious frogs are in full-blown mating season as I'm surrounded by a chorus of coughing, sniffling and sneezing. You may laugh, but I came down with three sinus infections last year, so this is a valid concern. In response, I have invested in a neti pot, echinacea teas, vitamins, and emergen-C.
I also have a theory, completely unfounded, that eating local meats and vegetables helps my body fight disease and allergies. Even if it serves as nothing but a placebo effect, I feel better when I'm eating good food. As I come stumbling home, hair drenched, feet sopping wet, with a tickle feigning at the back of my throat, I engage my best line of defense. I make chicken soup from scratch. I try to use locally grown vegetables and organic chicken (when available). I also planted a little herb garden on my stoop a few months ago, so I have the added benefit of fresh sage, rosemary, and thyme. In the summer, I have fresh parsley, oregano and basil as well. These more delicate herbs don't survive cooler climates.
The ingredients come to less than $20 total, and it makes at least 20 servings. I usually end up giving away most of the leftovers, but it can also be frozen and reheats well. You can find the recipe under the "Recipes" tab.
I also have a theory, completely unfounded, that eating local meats and vegetables helps my body fight disease and allergies. Even if it serves as nothing but a placebo effect, I feel better when I'm eating good food. As I come stumbling home, hair drenched, feet sopping wet, with a tickle feigning at the back of my throat, I engage my best line of defense. I make chicken soup from scratch. I try to use locally grown vegetables and organic chicken (when available). I also planted a little herb garden on my stoop a few months ago, so I have the added benefit of fresh sage, rosemary, and thyme. In the summer, I have fresh parsley, oregano and basil as well. These more delicate herbs don't survive cooler climates.
The ingredients come to less than $20 total, and it makes at least 20 servings. I usually end up giving away most of the leftovers, but it can also be frozen and reheats well. You can find the recipe under the "Recipes" tab.
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