It’s been raining on and off here all week so the weather has been milder, it’s a nice change. I always miss home when the sky is overcast. Growing up in Florida, I either experienced the most glorious, stormy days, or the hottest, most humid. My most beloved memories feature the rain. When my mother would bundle me up in blankets, carry me out to the back porch, and let the sound of the rain hitting the bayou make my eyelids heavy while she rocked me to sleep.
A couple summers ago, we drove down south so Sam could meet my family. We spent two months riding our bikes to the farmer’s market every Tuesday, cooking at home, painting, reading, jotting down recipes from my grandma, taking side trips to New Orleans, the Outer Banks, and Virginia. Almost every other day it would rain and we would prop the front porch door open to enjoy.
Now that we’re both back in school and working, I miss the simplicity of that summer, but I’m glad to be learning new things. I lucked out on my classes this semester, and we’re currently cuddled on the couch watching Frasier. There’s a stack of books beside me waiting to be read before school tomorrow, but they can wait a little longer. We’re making Lemon Chicken Orzo soup tonight for dinner, I’ll post the recipe below if you want to try it out!
INGREDIENTS: 1 tablespoon olive oil, ½ pound chicken (cut into pieces), 2 cloves garlic (minced), 2 carrots (peeled and diced), 1/2 onion (diced), 1 celery stalk (diced), 1/4 teaspoon dried thyme, 2 ½ cups chicken stock, 1 bay leaf, 1/2 cup uncooked orzo, juice of 1 lemon, 1 tablespoon fresh parsley leaves (chopped), salt and pepper to taste, loaf of ciabatta bread (optional)
- Heat olive oil in a large pot over medium heat. Season chicken with salt and pepper. Add chicken to the pot and cook until golden, then set aside.
- Add garlic, carrots, onion, and celery. Cook until tender, stirring occasionally. Add thyme.
- Pour in chicken stock, bay leaf and ½ cup water; bring to a boil. Slowly stir in orzo, rosemary and chicken; reduce heat and simmer until orzo is tender. Add lemon juice and parsley. Add salt and pepper as desired.
- Serve warm, with ciabatta bread.