Courtesy of Laurie Fearon & Shapoor Hoghooghi

WINTER IS THE TIME FOR COMFORT, FOR GOOD FOOD AND WARMTH, FOR THE TOUCH OF A FRIENDLY HAND AND FOR A TALK BESIDE THE FIRE: IT IS THE TIME FOR HOME.”

Edith Sitwell

(Sept 1887 - Dec 1964) was a British poet who published her first poem in 1913 which started a life long career where she received the Benson Medal of the Royal Society of Literature.

- Edith Sitwell

TIME FOR AN ANNUAL FIREPLACE INSPECTION Before the temperatures drop and you start using your fireplace to warm your home, industry experts suggest having it inspected. An inspection will ensure your fireplace is safe to use, is performing efficiently and complies with local codes and standards. An inspector might also suggest tips on how to prolong the life of your fireplace and how to keep it burning clean to keep your emissions and environmental impact low. This annual task should be performed by a professional but that doesn't mean you can't keep an eye out for potential issues throughout the season. Look for any signs of damage to the exterior, if dust or debris has collected in or around the fireplace, if the flame isn't consistently blue or shows irregular flickering patterns and other

changes in typical function. These are signs that something could be amiss and should be checked out as soon as possible.

CHEESY BROCCOLI SOUP IN A BREAD BOWL

Yields: 6 servings | Prep Time: 15 mins | Cook Time: 30 mins

INGREDIENTS

• ¼ cup cornstarch • ¼ cup water or additional chicken stock • 2½ cups shredded cheddar cheese • 6 small round bread loaves Optional toppings: Crumbled cooked bacon, ground nutmeg and pepper ,additional shredded cheddar cheese

• 3 cups chicken stock • 2 cups half-and-half cream • 2 bay leaves • ½ teaspoon salt • ¼ teaspoon pepper

• ¼ cup butter, cubed • ½ cup chopped onion • 2 garlic cloves, minced • 4 cups broccoli florets • 1 large carrot, chopped

DIRECTIONS

1. In a 6-qt. stockpot, heat butter over medium heat; sauté onion and garlic until tender, 6-8 minutes. Stir in broccoli, carrot, stock, cream and seasonings; bring to a boil. Simmer, uncovered, until vegetables are tender, about 10-12 minutes. 2. Mix cornstarch and water until smooth; stir into soup. Bring to a boil, stirring occasionally; cook and stir until thickened, 1-2 minutes. Remove bay leaves. Stir in cheese until melted. 3. If using bread bowls, cut a slice off the top of each bread loaf; hollow out bottoms, leaving ¼ inch-thick shells (save removed bread for another use). Fill with soup just before serving. 4. Serve soup with toppings as desired.

Courtesy of tasteofhome.com