I noticed this week that the sun is considerably warmer than it was just a couple of weeks ago. Not only do we have more daylight but even after the big snow on Friday, the sun started melting it very quickly. It is one of the wonderful things about a sunny day in February. A teaser for spring which is right around the corner.

Update on Jenny Lane

It was another busy week on Jenny Lane. The guys arrived determined to get some walls up and even a ceiling. So Monday they were there with the sheetrock for the bathroom and before I knew it they had the ceiling up and the walls were in. I couldn’t believe it. The space isn’t that big I know but it seemed to go very quickly. They also set the shower drain which was more complicated than I thought it would be. They had to use an old flower pot to hold the cement that would go around the drain. You certainly don’t want cement IN the drain. They also set the half wall that will divide the shower from the toilet. It will have glass on top of it. The front of the shower will be all glass. May not look big to you but it is at least two times the size of the old one.

Our cabinet person came in the afternoon to remeasure everything since we now had walls and we worked out a few more details. Most importantly was knowing how high the ceiling was going to be in the laundry area. The bathroom wasn’t a problem because the cabinets are a set height. Lots of discussion about the type of material that could be used for the top of the half wall as it will have glass permanently attached to it and we don’t want it to crack.

Then on Tuesday the foam insulation was put in. The difference it has made is incredible. The place feels so much cleaner and obviously warmer. For awhile there we could see the outside through the cracks in and around the walls. The people who did the work were so efficient they were in and out in just an hour. We are so very grateful that they were willing to come and do such a small job and it looks great. Did I tell you the best part about this insulation – it is a mouse deterrent and a bug barrier.

A couple of weeks ago we had a big wind storm which brought down a tree in our woods. However, it was just hanging there caught up on a branch of another tree. To avoid any problems with the tree coming down on someone or something in the yard we had our favorite tree guy come and take it down before this week’s big snowstorm. It is always fun to watch them do the tree work. This time with a bucket loader and chain saws. Once it was freed from the tree branch that was holding it up, it did in fact crash to the ground. The dogs were inside. Now we have a nice pile of wood for Jack to split when he gets home.

By Friday we were all ready for the snowstorm and some quiet around the house. It snowed all day and I sat in the sunroom and watched it come down feeling as if I was in a snow globe. I was reading a wonderful book called “No Angel” by Penny Vincenzi a great get away book. Nothing like a snow day and being house bound and having a good book.

Cooking This Week and a Recipe to Share

We continue on the Soup Journey. I hope this week’s soup is going to be another good one. Haven’t made it yet but plan to for this week’s lunches. I have frozen individual servings of my other two current favorites so Katie can take it for lunch. Seemed to make good sense to do that as it is frozen it won’t spill in the car or lunch box. This recipe can be done in a slow cooker which is always a favorite way to cook in the winter.

Slow-Cooker Chicken and Chick-pea Soup from Eating Well

Ingredients
1 ½ cups dried chickpeas, soaked overnight (I use canned)
4 cups water
1 large yellow onion, finely chopped
1 (15 ounce) can no-salt-added diced tomatoes, preferably fire-roasted
2 tablespoons tomato paste
4 cloves garlic, finely chopped
1 bay leaf
4 teaspoons ground cumin
4 teaspoons paprika
¼ teaspoon cayenne pepper
¼ teaspoon ground pepper
2 pounds bone-in chicken thighs, skin removed, trimmed (I prefer chicken breast, no bones)
1 (14 ounce) can artichoke hearts, drained and quartered
¼ cup halved pitted oil-cured olives
½ teaspoon salt
¼ cup chopped fresh parsley or cilantro

Instructions
Step 1 – Drain chickpeas and place in a 6-quart or larger slow cooker. Add 4 cups water, onion, tomatoes and their juice, tomato paste, garlic, bay leaf, cumin, paprika, cayenne and ground pepper; stir to combine. Add chicken.
Step 2 – Cover and cook on Low for 8 hours or High for 4 hours.
Step 3 – Transfer the chicken to a clean cutting board and let cool slightly.
Step 4 – Discard bay leaf. Add artichokes, olives and salt to the slow cooker and stir to combine.
Step 5 – Shred the chicken, discarding bones.
Step 6 – Stir the chicken into the soup. Serve topped with parsley (or cilantro).