Wednesday, December 31, 2014

Turbografx-16: Legendary Axe Edition

This christmas we decided that the family was going to try to make all the gifts. We managed to get the immediate family covered (next year, grandparents!), but I managed to fall ill pretty much constantly since Halloween and barely made it through (and I still have to apologize to Duncan because I'm still working on his backpack). But I did manage to get my hubby's present done: a Legendary Axe Turbografx 16 with led mod. You can see his reaction:

For more on the system, including video, you can check out his post: The HuPack: Turbografx-16: Legendary Axe Edition. I'm just glad he liked it :)

Monday, December 29, 2014

Best Cream of Chicken Soup

Update: I can officially call this my award-winning soup, since it won the soup contest at my husband's workplace. Woo!

Yeah, this is bragging, but this is the best recipe for cream of chicken soup bar none. This recipe makes about 12 cups- just enough to feed our family. Enjoy.

Sweating the onions
Broth added, starting the 40 minute cook
Crazy Good Cream of Chicken Soup

Yeah, this is bragging, but this is the best recipe for cream of chicken soup bar none. That's just my opinion, of course.

  • 1 meduim-large onion, quartered
  • 3 celery stalks, trimmed
  • 4 garlic cloves
  • 1 cup white wine
  • 1 teaspoon thyme
  • 2/3 cup wild rice
  • 1/2 cup long grain white rice OR
  • 1/2 cup brown rice
  • 7 cups chicken broth
  • 2 lbs chicken breast
  • 3 cups heavy cream
  • 1 tablespoon lemon juice
  • 3 tablespoons cornstarch dissolved in about 6 tablespoons of water
  • Salt & pepper to taste


Puree onion, celery, and garlic in food processor. In stockpot heat 2 tablespoons olive oil over medium-high heat and add puree; sweat 10 minutes. Add wine, and reduce about half, another 5 minutes; add thyme, wild rice, chicken broth (and brown rice if you're using it). Bring to a simmer and cook 40 minutes. While it's simmering, sear chicken in a cast iron pan over high heat - you're not trying to cook it through, just get nice color on the outside. Cut into small 1/2 inch cubes. After the 40 minutes add the chicken breast and white rice and simmer an additional 20 minutes. Add cream and salt and pepper to taste, add cornstarch mixture and stir until thickened. Serve with crusty bread or dinner rolls and a nice white wine.