Thanks to all those who sent messages of support before, during and after the storm. You are reading the words of someone who feels incredibly blessed; aside from losing power for a few days and a big branch down in the backyard, we came through pretty well. I was even able to attend a teaching conference in Albany (the capital of NYS) which was not affected by the storm, and present successfully with my colleagues from Thursday to Saturday; we were among the few who made it from downstate.
Please lend a thought or prayer to the many who have lost lives, or homes, or peace of mind, who are still without power as the temperature drops, or don’t have clean water or food to eat.
I go back to teaching tomorrow. We already know of one student in our program who lost his life. I am praying for him and his family, as well as hoping that none of our other students were so fatally affected. I have only heard from three out of my nineteen students and am very anxious for their well-being. We’ll now see how we can help. Our students are immigrants and international students; certainly we will have to help the boy’s family raise the funds to send his body home.
I will share with you a few images from our storm days (and a recipe) as we made the best of it and came out unscathed and feeling blessed.
I had a heritage bird from Restoration Farm in the freezer (you may ask yourself why I would freeze one rather than make it right away; I don’t have any good answer for that, but there it is) and wasn’t about to let it go off in the absence of power.
So I decided that tough times call for chicken noodle soup criollo style. I took the bird out a day before the storm to defrost in the fridge. It wasn’t quite defrosted, but the cold made it easier to remove the skin.
The directions say to simmer for an hour, but really, I just simmered until we lost power, then we turned on the lanterns and lamps and served up. It was a good way to steel ourselves for the onslaught (which was ferocious) and we were able to heat some up the following day for comfort!
Chicken Noodle Soup – Latin Style (Sopa de Pollo y Fideos)
3 lbs. chicken, preferably free-range, separated into parts, skin (mostly) removed
1 Cup onion, chopped
1 -2 Cups carrots, peeled and chopped into ½” pieces
1 Cup celery, chopped into ½ pieces
1/2 Cup green pepper, diced (cubanelle preferred, plus ají dulce if you’ve got)
several leaves recao (optional/if you’ve got), roughly chopped
1 quart chicken foot stock or other rich chicken stock plus additional water to cover
½ Tbs dried oregano
½ Tbs dried thyme (optional)
1 bay leaf
Salt to taste
4 oz angel hair/cabello de angel noodles or fideos (Goya sells the right kind, little nests of dried pasta threads in a plastic bag)
Place all ingredients EXCEPT noodles in a big pot. Bring to a boil, then lower to a lively simmer and cook at least until chicken is cooked through, but preferably for at least an hour so the meat is falling off the bones. Add noodles five to ten minutes before serving.
You may also like:
Asopao de pollo (Latin-Style Soupy Chicken and Rice)
Sopa de Lentejas (Spanish-Style Lentil Soup)