Bob And Susan

Mmmmm . . . I made Easter dinner chowder with the leftovers and it turned out quite delicious.  I had made three batches of Scalloped Potatoes with one batch not having any flour or dairy in it so I had not only ham leftover but Scalloped Potatoes as well.  Here is the recipe ~ depending on how much ham you have leftover and how much chowder you want to make:

Chop equal amounts of onion and celery and shredded carrots then saute with a little EVOO: add the rest of the bag of undressed coleslaw that you didn’t use to the sauteing mixture: add the slightly mashed leftover Scalloped Potatoes to the same pot; add however much chopped ham you want in that pot: add either veggie or chicken broth just to cover all that is in the pot: add a little milk for that chowder appearance.  Taste and adjust seasonings then let simmer for about 20 minutes.  Enjoy with a slice of grainy bread.  Mmmm . . . Easter Chowder!

What a gorgeous day it is.  The sun is shining very brightly making the fresh fallen snow sparkle in this balmy -3C temperature.  I just came back from a snow shoe with Bailey.  Let me tell you the snow is deep – up past the top of my kamik boots – it was a good workout even creating a sweat.  Bailey was romping through the snow like a dolphin through water.

The turkey carcass is in the pot with the other necessities to making a fine turkey stock.  I am using the frozen turkey stock from the Thanksgiving Turkey that was in the freezer for a more intense stock flavour.  Since I am recovering form a nasty cold, I need to make a cold battling broth.  So I am going to take the amount of stock I need to make an oriental style soup with lots of garlic and ginger and parsley and other veggies.  I will freeze the rest of the stock for other soups to come – I expect I will get at least 12 cups of condensed turkey stock.  Looking forward to this!