I don't know if I will be able to finish this post. . . and if I do, I don't know if it will post!
I'm having internet connection problems that have caused me no end in grief. A frontier serviceman came out one day this week to see if the problem could be resolved from the outside. He made minor progress but wanted to come inside my house to check the wires there. Of course I was at work. The problem continues so I have made arrangements for them to come back on Wednesday when I will be home. . . not sure my sanity will hold out that long. Remember the old dial up system when the internet first became a household name? Well, that is similar to what I am experiencing. Most of the time I can get into the internet, but it is painfully slow. And then I intermittently get the pop up box that says I am not connected to the internet.
Many have e-mailed (yeah, the e-mail is slow too!) to ask if I had as much snow as Buffalo. Thankfully, NO!!! Although Buffalo is an hour down the New York State Thruway from me, they got the historic amount of snow and Rochester got a few inches!
Yesterday I cooked my Thanksgiving turkey, fresh from my farmer. I'm having Thanksgiving dinner with Michael and Marisa and she already had her turkey. No problem, I actually like my "leftover turkey" recipes as much as I enjoy a turkey dinner right out of the oven.
Today I am making my prized Turkey Chowder. Oh! It is delicious and I've been making it for 25 years or more. Here is the recipe:
2 cups cubed potatoes
1 10 oz. pkg frozen lima beans
1/2 cup chopped onion
1/2 cup chopped celery
1/4 tsp salt
2 cups water
1 can Cream of Chicken soup
1 16 oz. can tomatoes, chopped
1 1/2 cups chopped cooked turkey
1/2 tsp poultry seasoning
1/4 tsp garlic salt
1/4 tsp pepper
1/2 cup shredded cheddar
In a large pot, combine potatoes, lima beans, onion, celery, and salt. Blend water with the soup and add to vegetables in the pot. Cook, covered for 35 to 45 minutes, or until the vegetables are tender. Add undrained tomatoes, turkey, and seasonings. Simmer 15 minutes. In each serving bowl, sprinkle cheddar over the soup.
Makes about 8 servings and it freezes well.
Now. . . if I press the publish button and this doesn't go through the internet to your computer, you'll know what that loud scream you heard was all about!
Stroll down memory lane
1 hour ago