Today our usual Saturday Voyage side railed due to 33 degree morning temps and 40 mph wind..... Sad-faced, Mom agreed we needed to stay in and stay cozy.... So after deciding our menu--- our potato soup and turkey-cheese Frenchies.... we proceeded to salvage that special Saturday feeling...
Mom had been wanting to teach me the intricacies of her great-grandmother's "rivels"... a kind of Pennsylvania Dutch noodle she always puts in her potato soup... So I decided it was a great day for that kind of adventure... I set the table with spring plaid place-mats from TenderHeart, a little pink and cream Desert Rose, my grandmother's Fostoria crystal, and our deep white bowls...
The finished product was absolutely divine....
Shhh! If you know Mom, please don't tell her I put this cute picture on here.. She would truly be disappointed in me, but I just love her laugh!!!
For the Rivels, Mom takes one egg and 1 full cup of flour and gently works with a three-tined fork FOREVER to mix the two... It seems as if you would never get it mixed, but it finally looks like this photo above..
She adds it to the bubbling, boiling kettle that has 1/2 onion chopped, 3 ribs celery chopped, and about four medium potatoes chopped in about 4 cups of boiling water.. The vegetables should be fork tender before taking small handsful of the rivel mixture and rubbing/sprinkling it in... Stir often and cook the rivels completely in the boiling mixture (note: so far we haven't added any milk or cheese.)
While the rivels cook....???? a little pre-dinner dessert! Rice Krispie squares....
We finish off with about 2 cups of milk, 1 stick butter, and 1/2 pound of cubed Velveeta. Then if you need to, add salt and pepper to taste.... Don't boil milk or cheese or it will curdle. You need to stir often or just turn off heat, put lid on soup and let the residual heat melt the cheese.... It is a perfectly divine family comfort recipe....
Comments
Your mother is sooo sweet! Thanks for sneaking that photo in.