Moxie & Mel

{September 21, 2006}   Dear Mel-

Wow what a whirlwind the last couple weeks have been! I have lots and lots to tell you, but I’ll try to stick to the important stuff.

First, working for 911 is really…challenging.  I’ll still be in training for the next five weeks, but I’ve already been answering non-emergency calls and will start taking the emergency calls on Friday night. Handling the calls/callers isn’t difficult; the problem for me is memorizing all of the vast amount of information you need to know. Dispatchers really do have their own language and learning it is really a challenge.

My schedule for the next few days is a bit wonky- I will be working Friday through Sunday 7pm-7am and then I will have Monday and Tuesday off, so if you don’t hear from me before those two days off, know I’ll get back with you as soon as possible!

One thing I have been enjoying is the early morning ride home. I’m not usually someone who is up with the sunrise, so getting a glimpse of it has been nice. I snapped a quick shot for you the other day, but it’s not very good (no tripod so it’s rather fuzzy).


Bubba is doing much better, thanks to the wonders of modern medicine. He was thoughtful though and shared his illness freely with everyone around him. I’m still fighting it and on some pretty good doses of sinus medication which make me feel like I’m floating around in a type of other-worldly fog. Fun times!

I haven’t had much of a chance to be creative lately as all my time has been devoted to working, sleeping and trying to recover from this icky illness, so I don’t have any crafty goodness to post right yet. However, I AM gearing up to make the shower favors for Miss Christine’s baby shower- duckie soaps. Should have those pictures soon.

As for the day of cooking, I’ve never been one to stock up on food. I believe that leftovers are evil and I am totally against thawing food to cook…lol. I know it’s a time saver and all that, but … ick. However, I do love me some fresh soups!

Here’s a recipe I’m quite fond of that you ladies might enjoy adding to your list. Keep in mind that you can add all KINDS of seasoning to taste as the base is somewhat ‘bland’ to those with an herb addiction like myself. I tend to be a little free with the garlic, rosemary, basil..Everglades name it.. *grin*

Broccoli Soup With Cheddar Cheese

Ingredients ~

6 tablespoons (3/4 stick) butter, room temperature
2 pounds fresh broccoli, stems and florets separated and chopped into bite-size pieces
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried
61/2 cups chicken stock or canned low-salt chicken broth
1 cup whipping cream

3 tablespoons all purpose flour

2 cups (packed) grated extra-sharp cheddar cheese (about 8 ounces)

Instructions ~

Melt 3 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli stems and onion; sauté until onion is translucent, about 6 minutes.

Add garlic and tarragon; sauté 1 minute.

Add stock; bring to boil. Simmer uncovered until broccoli is tender, about 15 minutes.

Stir in cream.

Mix remaining 3 tablespoons butter with flour in small bowl to make paste. Whisk paste into soup.

Add broccoli florets. Simmer until soup thickens and florets are tender, stirring frequently, about 5 minutes. (Can be made 1 day ahead. Cool slightly, then refrigerate uncovered until cold.

Cover and keep refrigerated. Bring to simmer before continuing.) Preheat broiler. Place 6 ovenproof soup bowls on baking sheet. Divide soup among bowls. Sprinkle 1/3 cup cheese over each. Broil until cheese melts and bubbles around edges, about 4 minutes.
I’m off to spend some quality time with my blankee and a cuppa tea. MMM. Hot tea.

~Love as always



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