seafood bisque and herbed fococcia bread

This one is being tweaked as I write it. The directions can be a bit tricky and I modified as I made it.

The basic ingredants are:

1 can minced claims
1 can tiny shimp
1 pkg of imitation crab meat
bacon -- I had 1/2 a pound frozen in the freezer and just cut three narrow strips
front the side, chopped that into smaller peices
3 large potatoes -- peeled and diced
1 1/2 C dice onion
1 can cream of celery soup + 1 soup can of milk
1 1/2 c milk
2 c boiling water
1/4 tsp curry
2 c cream or half and half
3 T cornstarch
thyme

In your largest soup pot (cause yeah, I need a bigger one) put in a dab of olive oil to start the bacon browning.

While the bacon is browning peel the potatoes and dice (I actually sliced and then dice but meh do what you want) and dice up the onion. Once the bacon is browned saute the onion for a few minutes and then throw in the pototes to start cooking.. let this cook for a while until the potatoes are softish

While all of that is cooking, drain the clams and shimp -- keep the juices those go in a large bowl, the meat goes in a small bowl. Add to the large bowl of juices the can of soup and all the milk, the curry and the boiling water. Add this to the pot and let it simmer for about 25 minutes.

Add clams, shimp and crabmeat -- let simmer for another 5 minutes

Combine the cream/half and half with the cornstarch and slowly add to the pot, stirring, let his simmer for a few more minutes

The bread, I'm not a bread maker so actually stole my bread idea from another blogger

http://joyinmykitchen.blogspot.com/

it's good ..

Long time no see

It's been awhile, but life has been busy.. Since I last updated, I've moved -- sharing a condo with a good friend of mine, I've been to a convention -- yayyy Origins, and have worked on breaking away from the crockpot. I also saw my brother leave on his deployment to Afghanistan with the National Guard -- he's out there somewhere, but the location is top top secret lol.

Making a promise to myself to keep up on this a bit better, however, life is crazy with work and school and the contemplation of a part-time job... soooo if it isn't updated come and find me cause I'm buried.

I'm still doing the menu by the month thing, so here we go

Seafood bisque w/herbed fococcia bread
Beef Stroganof
Honey ribs and rice
Meatloaf -- this one all of you know already lol