Inspired by Beatrix Potter and friends — but especially my aunt.
Is there anything sweeter than the memories of childhood? When I was young, springtime always held a special allure for me. The days grew longer, and the evening air felt cool on my sun-kissed cheeks. I felt safe tucked in my family within a larger extended family. I had a very special aunt who invested in me. Her name was Dolores, but I called her Oui (O-we).
Oui, a second-grade teacher and reading specialist, related easily to children. She tutored me in reading and introduced me to the stories of Beatrix Potter. I was lured into a love of reading — drawn in first by the soft muted watercolor illustrations, and then through the adventures of a rascally bunny and his cute little coat adorned with shiny brass buttons. I became fascinated by a world of gardens and gates, tool sheds and watering cans, and the shelter of Peter’s cozy nest along the sandbank, underneath the root of a very big fir tree.
I loved how the story took me down newly hoed rows of lettuces, French green beans and radishes, through cucumber frames, and cabbage patches. My heart raced wildly trying to escape the threat of Mr. McGregor ’s rake, eventually finding respite in a toolshed amongst the flowerpots in a watering can. I was drawn in then and still today by the simplicity, freshness, and beauty of bunnies and the garden.
Could that be the reason why one Sunday at our small group meeting, my friend, Lee, served a velvety chicken and rice soup so comforting and warm it brought to mind the watercolor image of Peter’s mother offering him chamomile tea? Two weeks later, our friend, Owen, presented me with a slice of his carrot cake that was so decadent I thought, Mrs. McGregor couldn’t have made it better herself! Then just last night while eating at a local restaurant, I tasted a dill ranch salad dressing so savory and fresh it brought forth an unexpected excitement for planting season. I began pondering which herbs, lettuces, peppers, and tomatoes to include in our tiny garden in the courtyard with the pretty white gate. After returning home from dinner, it seemed like a fine time to cut some forsythia branches growing along the house, place them in water to force the blooms, then pull out my decorative bunnies I’ve been collecting over the years, and place them about our cozy home in expectation of spring.
Childhood memories hold a special place in our hearts, and food has a way of connecting us to them. Oui nurtured in me a deep love of reading, an appreciation — almost kinship — to Beatrix Potter, and a heart for cooking, gathering, and traditions.
Velvety Chicken and Rice Soup with Parsley and Onions
Makes 4-6 servings
Ingredients
6 c. chicken broth
2 c. rotisserie chicken (chopped)
2 c. cooked long grain white rice
1 c. onion (chopped)
1 c. carrots (small diced)
1 c. celery (small diced)
1/2 c. milk
1/2 c. cream
1/4 c. flour
6 Tbsp. butter (half divided)
1 tsp. dried parsley
1 package Good Seasons Italian dressing
1/2 tsp. pepper
Directions
In a Dutch oven over medium heat, melt half the butter, then add onion, carrots, celery, parsley, and seasonings. Sauté vegetables for about four minutes or until tender. Add broth, milk, cream, and chicken. Gently stir to combine, then allow soup to simmer for about 10 minutes. In a separate saucepan over medium heat, melt the remaining butter. In the pan, whisk together the butter with the flour until it comes together to form a smooth paste. Add the butter mixture to the soup, stirring to thicken. Add cooked rice to the soup and stir until well distributed. Turn off heat and serve with brown bread.
Tip from Laura —
Rinse and drain the rice (about six times) to take out the starch before cooking. This helps the rice to not stick together.
Dill Ranch Garden Salad Dressing
Makes 4 servings
Ingredients
1/2 c. sour cream
1/2 c. buttermilk
1/4 c. mayonnaise
3 Tbsp. fresh dill (finely chopped)
3 Tbsp. fresh parsley (finely chopped)
2 Tbsp. fresh lemon juice
2 cloves garlic (minced)
1 tsp. horseradish
1 tsp. Worcestershire sauce
1/2 tsp. sea salt
1/4 tsp. black pepper
Directions
In a small bowl, add all ingredients then whisk together to combine. Pour into a two-cup serving container with a lid. Dressing keeps up to four days in the refrigerator.
Tip from Laura —
Serve as a dip with fresh cut vegetables or over a garden salad of red leaf lettuce, cucumbers, heirloom tomatoes, radishes, and green onions.
Owen’s Carrot Cake
Makes 12 servings
Cake Ingredients
2 c. all-purpose flour
1 c. sugar
1 c. lightly packed brown sugar
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. salt
1/2 c. raisins
1 c. coarsely chopped black walnuts
5–6 peeled carrots (grated)
1-1/4 c. melted unrefined coconut oil
1 tsp. vanilla extract
4 large eggs (room temperature)
Floured cooking spray
Icing Ingredients
4 oz. cream cheese (softened)
1/4 c. butter (softened)
1 tsp. vanilla
1 c. powdered sugar
Directions
Preheat the oven to 350 degrees. In a medium bowl, combine dry ingredients of flour, baking soda, salt, and cinnamon. In a large bowl, combine oil, sugars, vanilla, and eggs, whisking after each egg addition. Add the dry ingredients to the wet ingredients and combine with a spatula, gently stirring until batter is smooth. Stir in the carrots, nuts, and raisins. Prepare a Bundt pan with floured cooking spray. Pour batter into the prepared pan. Bake for 45 minutes or until a toothpick inserted comes out clean. Allow the cake to cool while preparing icing. In a small pan, mix all ingredients. Warm until pourable, then drizzle over the cool cake. Allow the icing to set before slicing and serving.
Laura Schupp is the author of Our Newlywed Kitchen: The Art of Cooking, Gathering & Creating Traditions. Learn more about Laura at OurNewlywedKitchen.com.
These recipes originally appeared in the March 2024 issue of HomeLife Magazine.
