Suet cakes are a hit, plus a recipe for Orzo

Just take a look at these crazy Cardinals. They are cuckoo over suet cakes.


There are 5 couples that have all but hogged the suet cake in the past few days. We had three couples that have been here for years but there are more that have moved in.
this picture was snapped from inside the house. Look how fat these females are hahaha\

Thats also a bird feeder with seed inside leaning up against the house. The suet cake is inside the red onion bag. well whats left of it.Going to put a fresh one out tomorrow as the snow is still falling and it is hard for them to find food right now.
I took this pic out my studio window across the whole yard about 70 feet. Love that "zoom" feature on my cannon Powershot.


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Have you ever had Orzo?



It is a rice shaped pasta. A good alternative to potatoes, regular pasta or rice.

Here is a recipe I made up. Now I did not measure so I have to "guesstimate".




Orzo with Whatever

About 3-4 cups whatever veggies you have on hand. I used fresh cauliflower, green onions, mushrooms, baby carrots, yellow onions, frozen artichoke hearts, and frozen asparagus.(squash, green peppers, and spinach are good if you have any)
3 Tbsp. Olive oil ( or canola)
3 C. fresh chicken broth or 2 cans (14 oz. fat free)of broth
2-3 C. water
1 Tbsp.Chicken bullion ( this is all the salt I use, what"s already in the bullion)

2 nice size boneless skinless chicken breasts (shrimp or pork are good too)
1/2 lemon
1/4 white wine --optional ( I use white zinfandel as that is what I usually use, or any white wine is fine...but it is optional)
1 tsp. garlic powder
1 nice bay leaf
Some ground pepper
12 oz. Orzo
Fresh Parmesan to sprinkle over top
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1. Cut veggies into bite size pieces.
2. Heat up 1 1/2 olive oil in dutch over or very large skillet.
3. Saute' veggies, longest to cook to fastest cooking. just till tender.

While cooking,
4. Cut chicken breast into bite size pieces.
Season with garlic powder and a couple grinds of pepper.



5. Remove veggies into large bowl.
6. Put pan back over heat, add other 1 1/2 tbsp. olive oil and saute chicken breast.
When just done on all sides ( about 5 min.)
7. Stir veggies back in.


Pour in all broth and water and bullion. Add any herbs you like in stew I had bay leaf, oregano (just a bit) is good.

8. Bring to a low boil.
9. Stir in Orzo. Halfway cover and set timer.





Cook about 8 min... test that orzo till al dente' that means "just done".
Stir in wine if using, and lemon juice.



Turn heat to low and fully cover till most liquid is absorbed. Dish into serving bowls or platter. Sprinkle with fresh ( or packaged) Parmesan cheese.