I got a job! Yep, after six months of unemployment, I got a job. A cool job too… you know, the kind that pays you and everything! (I had a brief job last summer that I am still waiting for the cool part to come in- which is not cool).
I am very happy with my new job doing Public Relations for a firm with people I enjoy, learning new things, and in a beautiful office in Rancho Sante Fe where I am treated very well. God made me wait a long time, but He came through with the right position for me. Good things come to those who wait!
This all explains why I haven’t been posting much in the past few weeks. I’ve been acclimating to a new schedule and feel like my feet are finally getting back on the ground! Except for laundry… I am still trying to get a hold of when to do laundry without having to do it all on Saturdays!
So, just as God blessed my waiting, I will bless your’s as well, as if you have been waiting with bated breath (I like to pretend you are). You are getting my clam chowder recipe. You should be excited.
This is one of my originals, and frankly, it’s among the best clam chowders I’ve ever had. It is my favorite kind of recipe too… The kind that tastes just as good the next day, and day after that. It fed me and Toby a dinner, and me two days of lunches, and tasted just as good the third day. My kind of meal.
ANNA’S CLAM CHOWDER
1 qt of half and half
half of an onion, minced
1 cup of carrots, diced
2 cups of potatoes, diced
1/2 c milk
1/4 tsp cayenne pepper
dash of salt
1 bay leaf
3 cans of clams
1 cup of flour
1 stick of butter
1 Tablespoon of Garlic Powder
1. Take carrots, onions, and potatoes and juice from clams and put in skillet, adding enough water to cover. Add a bay leaf and cover, cooking till tender.
2. Meanwhile, take butter, and melt in a stock pot or good sized saucepan, while whisking in flour and then slowly adding 1 qt of half and half and a half a cup of milk. Stir till smooth.
3. Add veggies (once tender) and continue to heat through, but not boil. Add garlic, cayenne, and salt and stir. Adjust seasonings based on taste.
4. Stir in the clams just before serving.
That’s it. It is so so good though, and perfect for a cold San Diego night… or any real cold night you may encounter…