Easy Cashew Chicken

This picture shows off another joy in my life...orchids. My grandfather was a florist, and my earliest memories are watching him in his floral shop (The Garden Floral in Ogden) arranging huge bouquets of gladiolas for funerals.

My grandmother created beautiful corsages in the back room. She was indeed an artist. Rolls of various ribbons, wires, and tape covered the walls, along with vases and pots customers could pick out. The walk-in refrigerator was a kaleidoscope of color: roses, ferns, baby breath, stephenotis, tulips, daffodils, mosses, and, of course, gladiolas.

I helped once in a while, and my favorite task was making brandy snifter wedding centerpieces, with a pink rose in the center of a bunch of luxurious fragrant violets Grandpa grew in his backyard. He also grew exotic orchids in his backyard greenhouse.

My Grandmother created my stunning wedding bouquet--with a huge Catalaya orchid in the center. My Grandfather had been killed in a robbery two years before I married, but his spirit was felt.

I love the scent of flowers--all kinds--because they remind me of a simpler day and I am enveloped in the memories of my Grandparents love.

Back to the menu!

Easy Cashew Chicken

4 boneless, chicken breasts, cut into chunks
1 cup cashews
1 cup sliced mushrooms
1 can condensed cream of mushroom soup
1 cup chopped onion
2 Tbsp soy sauce

Combine all ingredients in a slow cooker, cover and cook on low for 6-8 hours.

Serve over cooked rice. I prefer brown, but it does take 45 minutes to cook. If you start it when you walk in the door, by the time you change clothes, read the mail, and set the table, it's almost done!