I personal would like to get mine and Murphy house back looking like a home. The last three days I’ve been taking care of other stuff. Which I know it needed to be done.
Today I went up on Katka Mountain to pick up Quenelle to work on her site for her weddings. Still more to go.
Before I went and picked up Quenelle I walked around our back yard looking for sign of springs. Well here in North Idaho their a few small signs of spring. Some of our trees got new growth and buds. The star of bethlehem is at a stand still.
For dinner I made My version of New England Clam Chowder.
1 16 oz can of chicken broth
1 small carton of half and half I think it’s about 8 ounce.
Depending how rich you are or how well you like clams, cans of clams.
Pour this into a pan and make sure you get large enough to put everything in.
Including the clam juice.
Fry up some chopped bacon I use about 6 ounce this evening.
Then I chopped on some onions, celery, and potatoes.
Add all to pot finish by covering with milk. I would cover by 2 inches.
I like to cook on medium low heat. Cook until tender.
Confession time....I’m a dump cook and it freaks out Murphy. He pretty well follows a recipes to the T and I use a cook book for a general guide.
Well this evening I got my home picked up a little, folded some laundry, and pay the water bill of $36.50.
I’m tired and I’m going to try to read for about 15 minutes.
The kitty in picture is one of Quenelle Cat
Mmmmm.... love the sound of that clam chowder recipe. I love both Mahattan and New England style clam chowders. Yum!
ReplyDeleteI cook like you do-- I refer to a recipe, but I like to dump this and that and whatever else sounds good into what I cook. Drives my husband nuts, too.