Remember me? I started this blog with Abby about two years ago. The long lost sister in the sister duo that is Stitchin Aweigh? So apparently having two kids is exhausting. I’m fortunate that both children are in school at the same time a few hours a week but that goes FAST. And every night after I get those kids to bed I pass out on the couch about 20 minutes into a tv show I’m supposed to be watching with my husband. Brb. Someone is crying…
Hey! So lots has happened with the Burns Family in the last year. We sold our house in Baltimore, MD and have relocated to New Market, MD. It’s the cutest little right-out-of-a-Hallmark-movie town in the farmlands of MD with great schools and my husband’s commute is better than it was before! It’s been a crazy year but we are settling in and getting involved in our new community. John teaches Tae Kwon Do. I lead a Girl Scout Troop and will be volunteering with the PTA in the fall. We found an awesome church, too! The friends we’ve made already are the real treasure here.
I’ve been living vicariously through Abby’s crafting. I love it! But at this point have very little time. Something that has to get done every day is cooking and thanks to a pretty understanding and patient husband I experiment often with new dishes, or, try to use up whatever is in the fridge because we are on a tight budget. By new I mean never been seen before never will see again if I don’t write it down. John used to say “Do you like it? Great! You’ll never see it again!” to our guests. I’ve gotten better at writing down what I did right after the meal so the recipe isn’t lost forever. I’ve got one that uses leftover turkey, like the kind I’m still harboring in my freezer from Christmas. Tonight when I put it in bowls on the table my son came in, took one look at it, and shouted “EEEEWWWW!!”. He was served a bagel with cream cheese. His loss. My daughter tucked in greedily and proclaimed it the best soup ever, followed by “Mmmm” and “so good” after nearly every bite. I think she was really hungry from playing all day but I’ll take the praise. Here’s the recipe for my Curry Turkey Corn Soup in case you have any lurky turkey that needs to be used up. It’s a take on the traditional Pennsylvania Dutch Chicken Corn Soup I grew up eating, but with a twist.
1 cup cooked, chopped turkey
1 cup frozen corn
1/2 cup chopped celery
2 TBSP dried onion
2 TBSP yellow curry powder
1 tsp extra virgin coconut oil
1 TBSP dried cilantro
1 tsp kosher salt
3 cups (or more) chicken broth
Place all the items into your slow cooker. Cook on low for 8 hours or on high for 4.
Serve to very hungry children for maximum positive feedback. Enjoy!
I love this with Irish soda bread. I’ll have to share that recipe soon.