The Shelton family at JBLM embrace the changes that military life brings with a positive attitude. "As a spouse, mom, and military wife, I know how much we struggle with this lifestyle. One strategy we have devised as a family is to get excited about food. We embrace the moving experience because my kids are excited about discovering new regional foods," said Skye Shelton, "At our last station in Arizona, we attempted to master the Southwestern cuisine like White Lightnin' Chili. Now that we are here in Washington, we are trying out beautiful local dishes featuring ingredients like seafood and apples--like the Washington Apple Fennel Soup."

Food is used as comfort for many Americans. "Food is what I know, and my instinct is when I need to take care of someone, I feed them," Shelton uses the foods her husband doesn't like as an uplifting way to get through his absences. "My husband definitely is not much of a seafood eater, so we often use that as something positive to focus on during times that he will be away."

Shelton's encouraging and positive nature is refreshing in what can sometimes be a very dim world of deployments and change. Her use of food to bring more light into her world is just one demonstration of that spirit. "I'm all about keeping it positive, and as a Key Spouse, I'm often the cheerleader for the military way of life. I want to encourage military spouses, especially moms, to use anything available to look at the positive side of this life. My hope is that everyone can get inspired and creative and enjoy the awesome life we have the privilege of being a part of!"

Washington Apple Fennel Soup

As submitted by Skye Shelton

Ingredients:

14 oz chicken broth

2 cups water

1/2 cup white wine

2 Washington Golden Delicious Apples, cored, peeled, chopped

1 cup carrots, thinly sliced

1 onion, thinly sliced

1 shallot, thinly sliced

1/2 cup chopped fresh fennel

1 bay leaf

1/4 teaspoon dried thyme

6 black peppercorns

Plain Greek yogurt *optional

Whitefish caviar *optional

Directions:

1.    In stockpot, combine broth, water, wine, apples, carrots, onion, shallot, fennel, bay leaf, thyme, peppercorns and heat to boiling.

2.    Reduce to a simmer, cover, and cook for 20 min.

3.    Strain soup. Reserve liquid. Remove bay leaf. In a blender or food processor, puree mixture. Add reserved liquid and blend well.

4.    Reheat soup if necessary.

5.    Ladle into soup bowls. Top with yogurt and caviar. Serve.

If you have a recipe you would like to submit please email Rebekah Corcoran at RebekahCorcoran@gmail.com