The List

Archived | October 21, 2008 | By

Listened to the show Saturday and it was not bad. I spent a good part of the show with my feet up on the ottoman in the living room, a pen in one hand and a clipboard in the other. I’ve had it in my head to get so much done lately that I keep forgetting what it is I need to do, so I figured I ought to make a list. Seems everything kind of comes in a rush as we turn the corner from September into November, and October is all about gettin’ er done.
The List:
Bring in lawn furniture.
Do windows.
Cover roses.
Order more sympathy cards.
Finish sewing udder on Halloween costume.
Hose down picnic table and tip behind garage.
Have thing on toe looked at.
Call Mrs. Sommerfeldt: No More Zucchini.
Mr. Sundberg’s suits to drycleaner (lose the green one).
Wash and line-dry quilts one last time.
Order wreath from scouts.
Reserve pavilion for Memorial Day Weekend reunion.
Find tree stand.
Straighten and sweep garage.
String Christmas lights in front bushes.
Plan Thanksgiving meal.
Clean pantry and kitchen cupboards.
Register for mime workshop.
Write thank you to Angela for lunch at Psycho Suzi’s Motor Lounge.
Call Pearson Candy Company about a tour.
And that’s where the list ended. There’s more, you know. There’s always more. But the phone rang and the kids were hollering about a big ol’ turkey on the front porch. I got the main things down on paper, anyway. And once I get ’em all done, there will be another list. That’s the thing about being alive. There’s always something needing doing. Reminds me of a quote I heard once, by a man named Howard Thurman: “Don’t worry about what the world needs. Ask what makes you come alive and do that. Because what the world needs are more people who have come alive.” Now there’s something to think about while you rake those leaves.
Here’s another rich and satisfying autumn soup.
You may want to make a double batch from the get go and throw the leftovers in the freezer for a busy day.
Reuben Soup
1/2 c chopped onions
1/2 c sliced celery
2 T butter
1 c chicken broth
1 c beef broth
1/2 tsp baking soda
2 T cornstarch
2 T water
3/4 c sauerkraut, rinsed and drained
2 c light cream
2 c chopped, cooked corned beef
1 c shredded Swiss cheese
Salt and pepper to taste
Rye croutons, optional
In a large saucepan sauté onion and celery in butter until tender.
Add broth and baking soda. Combine cornstarch and water; add
to pan. Bring to a boil; boil for 2 minutes, stirring occasionally.
Reduce heat. Add sauerkraut, cream and corned beef; simmer for
15 minutes. Add cheese; heat until melted. Add salt and pepper.
Garnish with croutons.