Yes I'm here - I've just been busy this past week or so. Had a lot of problem with cookies (computer) to get on line, then got very distracted by co-hosting a shower for a niece that is getting married. And all the snow has kept me busy - we have had 5 snow emergencies already and winter just started today. My life has has become: shovel, work, shovel, cross country ski, shovel, work, snow shoe! Too much black ice this winter to keep running so I took up two new activities. I mentioned at the shower to my nieces that I had purchased snow shoes at Costco and was having a blast. The 8 of them looked at me like I had gone mad! Ann - those are two really great sources for Minnesota Wild Rice. Gibbs sells cultivated (paddy grown) - which I don't think is organic. But Moose Lake has an excellent hand harvested product. In fact, I buy from Charlie Worrath of Moose Lake in the years my family's crop is not so abundent. And Charlie shipped some to me this year for my friend Karen from Texas. Karen grew up here and comes home for the holidays. I have her rice shipped to me and then give it to her when we meet for a drink. Karen and her husband drive back to Texas with a car full of Minnesota beers, wild rice, hazelnuts and who knows what else. Nothing wrong with Gibb's rice though. I have a couple pounds in my cupboard. I picked it up at the Farmer's Market - 2 pounds/$6. The vendor was throwing in the towel for the year and having a clearance. If I am going to have wild rice soup on a buffet - I actually prefer the paddy grown rice. It seems to hold up better over long periods of time. There are many areas of the country that don't have the rice readily available however. Rusty has never seen it while shopping nor has trixietx. And I believe Beverly also said it was not availble in her area. And who else in Florida said they don't travel much so they don't get wild rice anymore..... was it mustangs? I think we all have foods that are regional to our area. Paw paws!!! They have a short shelf life and can't be shipped. Anyone see those in your farmer's markets? My mother had them as a kid and always talks about them. Up North Teresa

Annie - that looks very similar to the recipe Byerly's has printed on the bags of wild rice they have sold for the past 30 years. It is delicious. They also have it in the deli and in the frozen section because it is so popular. I usually add sherry in place of the white wine when I make it. The tiny package of rice I sent is actually Byerly's cultivated wild rice. I sent it for you to compare the colors between cultivated and the marsh grown wild stuff. I will have to try Alexa's method of microwaving the rice. I do mine on the top of the stove OR baked in a covered casserole in the oven. I'll give the MW a try. Hope you come home to a tasty batch of soup on Sunday! And let me know how you cook the rice ahead of time in the crock pot. I got that large crock pot earlier this year. That would be yet another way to cook up large batches to freeze. I have to make a huge batch of the soup for the deer hunting trip. Getting the rice done ahead of time in the crock pot would be great. Teresa

Ann - Thank you, the guests left full and that was my price. I like when everyone eats and have a good time. Chase - You had a bright idea with the homemade ketchup, they were perfect pairing for the meats. I will make them again. Dixiedog - This morning we had some frost in the lawn, but when I went to check the tomatoes, it was warmer and sunny and they are still doing fine. I served the food buffet style and everyone served themselves as much as they wanted. Love to have guests and cook for them, if you were living closer, you would also be invited. From the appetizer dish that I don't know how I posted upside down,lol. I was left with puff pastry and for lunch I made more tomatoes. Silvia

Sherried Wild Rice Soup from The Union Station Restaurant in Bemidji, Minnesota 8 servings - 1 cup portion size 2 Tbs butter 1 Tbs minced onion 1/4 cup flour 5 cups chicken broth -- Note: Not the same broth the wild rice was cooked in 2 - 1/2 cup cooked wild rice 3/4 tsp salt (to taste) 1 - 1/4 cups Half & Half 1/2 cup dry sherry Saute the onions in butter until light brown, blend in flour, add broth. Stir constantly until thickened. Stir in wild rice and salt. Simmer about 5 minutes. Blend in cream and sherry. Simmer until heated to serving temperature. Garnish with minced parsley or chives, if desired. Wild Rice Preparation: 2/3 cups uncooked wild rice yields about 2 - 1/2 cups cooked wild rice Rinse rice with cold water until water runs clear Boil 5 parts chicken broth to 1 part rice. Add rice after broth is boiling Boil 25-30 minutes for soup 35-40 minutes for regular rice Stir regularly while rice is cooking Drain and rinse with cold water Note: Rice cooking time may vary with different wild rice. Taste rice while cooking to obtain desired crunch to rice.