One Patron’s Foray Into The Fine Art of Hardware Store Dining
It was the last of autumn, and the days they were falling short. All the leaves had fallen, sunbeams in scant supply, and the tweety birds and retired folk had gone south now, to tarry under balmy skies, and big umbrellas. The hardy residents that which remained, however, here in Minnesota, could be found battening down their homes; cleaning gutters, mulching leaves and stacking firewood. Prepping their nests for what wintry tempests may brew. This increased activity on the home front is surely sparked by the seasonal folds, and likewise may I say the same about my dinner tonight. A nice spot of hot, savory soup sounded good all day, chicken and wild rice to be exact, and when I got home, I aimed to do something about it.
Oddly enough, my sojourn into soup today started many hours previous, flannel clad, in a local big box store which rhymes roughly with “my nards“. Anyways, I was strolling through the manlier sections of the real estate there, fondling saber saws and cold chisels, you know how it goes, when I came upon a small grocery section, recessed deep in the bowels of the store. It was lovely to the eyes, I must admit, like a gastronomic island oasis in a sea of hardware. I paused as any man would, in the shadow of a veritable wall of beef jerky – meat spanning a fathom wide off both my anatomical port and starboard, and rising higher than I could reach. Glory be, but I had stumbled upon a worthy den! I moseyed thus over to a wall of assorted nuts, all neatly canned and priced to sell. Every nut you could think of. In every size and shape. And I might have lingered there too, had I not first been wooed by the soup.
The soup was in an semi-attractive yellow package I guess, but the price was even more handsome still. I do not know why, but men folk are sometimes drawn to these things. I think because it looks easy. Or barring that, it must be the pretty pictures. At any rate, Shore Lunch Creamy Wild Rice it was called, and it even looked creamy, so I tossed it in my cart. I knew with a supplement of chicken quarters I had back home, and a hand full of mesquite wood chips, I could do something worthy with this humble offering, patron to the pit. And that’s just what we did.
So under a gray November sky, we did up the soup as per it’s instructions, but of course we did it on the faithful Weber Kettle, for poetic reasons you see. Real men don’t need stoves! Placing the pot over direct heat, stirring often, it’s heady aromas soon melded with the cool, Autumn air. Along side, we lightly seasoned some chicken quarters in garlic salt, and grilled them up as well, opposite the hot coals. And lastly, we tossed some mesquite wood onto the coals for that signature scent and added touch only found in outdoor cooking. There by, and for a good while, we let it simmer and smoke whilst the November breeze rustled through the old oak tree. It was good times, as the season’s first snow flakes fluttered down about thee.
When the chicken was bronzed and savory to eat, and the soup had thickened up, we brought it all inside. Shredded the chicken and stirred it lovingly into the soup, bringing a smokey tinted affair to the meal. And it was good. Darn good I must say. My bride mistakenly assumed even, that I had slaved the afternoon away, preparing the dish from scratch. Now I suppose I could have let the myth perpetuate itself, with my chest stuck out in sad deception- but I couldn’t. I eventually had to fess up that tonight’s rations were procured from but a humble yellow bag that I found at the hardware store. And if she didn’t mind beef jerky and nuts for dessert, I had that covered too! Amen.
Mesquite Smoked Creamy Chicken and Wild Rice Soup. Sometimes you’d be surprised where your next meal will come from. Then again, all is possible patron to the pit. Grill on, people!
Here in Minnesota, when the weather starts to turn, and the temperatures fall to subzero levels, we the faithful remnant, who call Minnesota our home, have to partake in an annual ritual known as, “winterizing the house“. Now when winterizing the house, we do such things as adding more insulation in the attic to prevent any heat from escaping. We blow out sprinkler lines and insulate outdoor water faucets to prevent water freezing in the lines and bursting pipes. Some people do the bare minimum to winterize a house and other folks go a few extra steps towards convincing victory, under the flag of reason – better to be safe than sorry.
We Patrons must also do the same in preparation for Minnesota’s wintry grilling season. As the temperatures drop and our bodies begin to acclimatize, we also must take the proper steps so we don’t lose that much coveted heat, or even worse…our pipes bursting. Now some Minnesotans do the bare minimum to prepare themselves for the winter months, but we Patrons of the Pit, we will always take a few extra steps because as mentioned earlier, it is better to be safe rather than sorry. We think so anyways.
Here at the Pit the proper attire for keeping cozy in the frozen out-of-doors is like second nature. For we are both fans of winter camping and so long johns, hats, gloves and even our smoking jackets are never an understatement. We are a rare breed; we take great delight in sitting beside our smoky pits, and as its chimney puffs away we might light up ones pipe and take in a good English tobacco. As the harsh winter winds slap sharp snowflakes across our face, we fill our trusted Stanley thermoses with our favorite hot drink, and sip away. As the temperature plummets past zero we begin to hug the hoods of our pits while a small camp fire may join us during a bitter cold smoking session, sharing in its efforts to keep us warm. Therefore, insulating the inside of our bodies after standing outside at our Pits during one of our famous blizzards is something we can always work on. This weekend we started that process with Homemade Chicken Soup.
- 1 (3 pound) whole chicken
- 4 carrots, halved
- 4 stalks celery, halved
- 1 large onion, halved
- 1 Bay Leaf
- Water to cover
- Salt, Pepper and Garlic Powder to taste
- 1 teaspoon chicken bouillon granules (optional)
- Desired amount of Egg Noodles
- Desired amount of Wild Rice
Put the chicken, carrots, celery, onion, in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often).
Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper, chicken bouillon and Garlic Powder to taste, if desired. We added a can of Cream Of Chicken Soup to thicken the broth up a little. Return the chicken, carrots, celery and onion to the pot and stir together. At this time also add the noodles and wild rice. Cook until Noodles and Wild Rice become soft and serve.
There is nothing better than dumping hot soup down one’s gullet and bringing a sudden rush of warmth to our bodies, thus beginning the process of acclimatizing our bodies from the inside out. Over the next few months, we might surprise the blog world with recipes for keeping one’s self warm and well insulated. So, let the process of winterizing begin.
“Soup puts the heart at ease, calms down the violence of hunger, eliminates the tension of the day, and awakens and refines the appetite.”