By Mary Roberts

IT'S JANUARY.  How fast time goes!

First it's Spring and then it Snows.

It's the time of year to make a new start

to examine our goals and examine our heart.

It's my goal to think of what I can do

to make this world a better place for me and for you.

To reach out to others, with always a plan;

to be kind to my neighbor and willing to help my fellow man.

I challenge all of you to do the same,

to work from the heart and not for a name.

To strive to reach our goals, but always with good taste,

then,  this world will surely become a better place.

By Julian Guilfoyle

Ohio has several factors that distinguish it as a wonderful place to live. The cost-of-living is relatively low, it has a diverse blend of urban and rural areas, and it is rich in many areas of history. It is generally not viewed, however, as a “comfortable” place to live due to its’ climate. Clevelanders especially, often complain that the weather is either too hot or too cold. While the great majority of Ohio has enjoyed moderate weather so far this season, as we know too well that can turn on a dime. Therefore, with the threat of inclement weather approaching, I thought it prudent to pass along my grandmother’s chicken and dumpling recipe that has largely kept me flu-free all these years.

Ingredients

1 Whole Chicken

6 medium carrots

6 celery stalks

1 jalapeno

2 red onions

1 red bell pepper

3 garlic cloves

2 shallots

2 bundles of scallions (green onions)

½ cup cilantro

½ cup basil

2 eggs

about a 1 cup of flour

salt & pepper

In a large (12 qt) stock or soup pot, insert the chicken, jalapeno, garlic cloves, cilantro, basil and black pepper. Also add half of the carrots, celery stalks, one red onion, one scallion, and finally one shallot. Fill with water, leaving about an inch at the top of the pot. Bring to a boil. When the water begins to boil, reduce the temperature to medium-low. Simmer for 4 hours. Drain, separating the stock from the vegetables and chicken. Return the stock to the pot. For the chicken, pull the meat off the bones and return to the stock. Disregard the vegetables.

Chop the remaining carrots, celery, red onion, bell pepper, scallion, and shallot. Return the stock to a boil. While the vegetables cook, crack two eggs and place their contents into a coffee mug. Add a ½ cup of flour. Stir with a fork. Continue to add flour and stir until you can lift the fork out of the cup and a smooth consistency falls from the fork. Just a bit of a warning, this is exhausting on your forearms when done correctly. When you have reached the desired consistency, use the fork to slowly insert the mixture into the boiling stock over four or five scoops. Boil for four minutes. Cool and serve. Homemade bread is exquisite when to dip into this soup.