So this is the first year in a long time we as a family have decided to observe Good Friday. The last few years the kids have gone to school, I have had rehearsals. It has become a bit lost. We care . . . but not enough to make a POINT of anything.
Anyway, this year we kept the kiddos home from school. Eric will be attempting to make hot cross buns with them. I am making a Good Friday stew. I was going to just do potato soup but I got inspired by the lenten recipes online and came up with a Salmon & Shrimp Chowder instead. We are fasting until supper so it is smelling SO good right now!!
One last word on the meaning of Good Friday before I post my recipe - take time to read through the book of John today. It is short but covers the life of Christ and his sacrifice, his death and resurrection so beautifully.
Dorinda's Impromptu Good Friday Chowder:
1 teas olive oil
1/2 tablespoon butter (yep the real thing!)
1/2 Large sweet onion chopped
2 Large Celery ribs chopped
1 cup baby carrots coined
1 tablespoon pre-minced garlic
4 large baking potatoes peeled and chopped
4 cups veggie broth
1 large (14oz) can Wild Pink Salmon drained and fork broken
2 small cans tiny shrimp undrained
3 cups skim milk
1 cup fat free half and half
1 teas dill weed
1 teas Kosher salt
a couple dashes green tobasco
1 cup frozen green peas
fresh ground black pepper to taste
Use a large pot or dutch oven. Soften veggies in oil and butter. Add broth add bring to a boil. Turn heat down to med-low and add salmon, shrimp, milk and cream. Stir in spices. Simmer on low all day or until potatoes are very soft.