The Hummingbird Lady

         The hummingbirds return to the Norhtwest every year on March 15th. My mother-in-law, Sally, taught me that. She also taught me how to make Swiss steak, tailor a blazer, and do bookkeeping the old-fashioned way, with a ledger. If I had a question about an old movie, odds were she would know the answer. She was my mentor, my surrogate mother, one of my best friends.            
         My fondest memories are of the times we spent alone together, working in her garden on Orcas. Mom held court in her garden, sitting on her campstool like a queen on a throne. (It was easier for her to reach the plants that way.) A pump-pot of coffee was always at her side. She would be wearing the faded Mariner’s jacket that had been Hal’s, her old hiking boots, and frayed jeans that were inches too short. Quite the contrast to the elegant woman she was in public. Sitting cross-legged amidst the lavender and crane’s bill geraniums, I’d pull weeds and listen to her stories. We’d talk and laugh, and not get as much done as we could.            
        Mom loved her critters, and kept most of her five acres virgin-wild. Her squirrel and bird feeders were always kept full, although she often complained about the mess they made. She delighted in the wildlife that visited her beach, martin, blue heron, even the occasional sea otter. Only the deer nearly drove her mad, eating her flowers.           
        Every year she would hang hummingbird feeders, four or five of the largest available. The tiny birds would swarm the deck, like a hive of iridescent bees. It’s hard to believe it’s been four years since Mom was taken from us, on March 15th. I like to believe that her soul had an escort of Hummingbirds to begin its journey. I think she would have liked that.

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Old Style Alphabet Soup

1 or 2 meaty beef soup bones

1 tbsp tomato paste

1 whole clove garlic, peeled

1 large whole chili pepper

¾ cup diced celery

¾ cup sliced carrots

¾ cup diced onion

1 cup frozen mixed vegetables, thawed

8 cups beef broth, homemade or canned

1 large bay leaf

Salt, pepper and onion powder

A handful of alphabet pasta

Heat a little oil in a heavy Dutch oven to medium-high. Carefully place bones, fattiest side down in the oil. Season with salt, pepper and onion powder.Stir in the tomato paste. Brown well, turning the bones frequently.  Toss in the garlic and chili. Pour the broth over the bones, scraping to loosen the brown bits.

Add a bay leaf and ½ cup each or the carrots, celery and onions. Lower heat to simmer. Cover and simmer 2 hours or longer, until meat is falling from bones. When the meat is thoroughly cooked, remove from heat.

 

Strain into a chilled bowl, reserving the liquid. Chill the strained broth completely. This will allow the excess fat to rise to the top and harden. You can then easily de-fat your soup by simply lifting it off. 

When the bones are cool enough to handle, discard the bay leaf, garlic clove, chili and vegetables. Remove the meat and cut into bite size pieces.

Reheat the de-fatted broth. Stir in the meat and remaining vegetables. Add a little extra broth or water, if needed. Bring back almost to a boil. Lower heat and simmer until vegetables are cooked, about 20 minutes. 

Stir in the pasta. Cook another 10 minutes until the alphabets are cooked. Adjust seasonings as needed.