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The second view of the front of my home gives a better sense of the snow in scale to the house.
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And the day was spent on the inside making a pot of beef vegetable soup. The aroma fills the house! I begin by cutting the stew-sized cubes of lean beef into bite-sized morsels that I flour, brown using olive oil, and simmer for about 30 minutes on medium low . In a soup pot I bring 3 quarts of water to boil with two beef boullion cubes and 6 scallions chopped into quarter inch sections. When the beef is done it goes into the water with a little salt and freshly ground pepper, I dissolve the skillet browns with some water and add that, as well. Next I chop and add in this order, 3 carrots, 2 yukon gold potatoes, a bag of fresh green beans, a bag of frozen white corn, a bag of frozen petit peas, and two cans of diced fire roasted tomatoes. Everything is organic. Set to simmer and let gently cook for a couple of hours to infuse the flavors. More salt and pepper to taste or not as is your taste.
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