I’m ready to go back to work. I need a job and hopefully that will come. My Oncologist is working on my return to work letter. I had to convince him I was ready to return to work. He thought I might not be ready but I have no choice. My FLMA runs out on October 10. If I do not have that letter, then I will be terminated. That cannot happen whether I am ready or not. It will be hard to get back into the routine after almost 6 months of not working but I am also not ready to just give up and go on disability yet. I will probably have to make that decision at some point but at 52 I am not ready to stop working yet. I have been out of work for 5 months which qualifies me to apply for disability but not yet, not quite yet.
I am looking forward to new opportunities out of the clinical setting. I have leads on a few postings with Carolinas Healthcare System. I feel like it is best to try to stay with CHS because trying to change benefits in the mist of chemotherapy treatment would be difficult.
So I hope that you all will wish me luck in my search for new career opportunities! I welcome prayer and good wishes!!
I am in the kitchen tonight using my Slow Cooker. In the first one, I am making Butter Beans with bacon. In the second Slow Cooker, I am making our dinner tonight, New England Clam Chowder. There are two schools of Clam Chowder. I have always preferred the New England version of Clam Chowder to the tomato based Manhattan Clam Chowder. Chowder for me is a nice cold weather meal however, in still warm in October North Carolina, I just did not want to wait. In fact, I make soup, stews and chowders throughout the year. We eat other food and serve them warm , why not soup? It is not just for winter anymore.
Of course, it is so easy in the slow cooker. I can make it early in the day or the night before and heat it up for the next day. I just love dump and go recipes. They are so convenient, quick and easy. I made some biscuits for breakfast but I also like to server the chowder with Oyster crackers. I just love crackers. They are so good for you!
Here is the recipe for New England Clam Chowder:
New England Clam Chowder:
2 lb. potatoes, about 5 cups, cut up into bite size
1 clove garlic
1 small onion, minced
1 stalk celery, chopped
1/2 cup frozen or fresh corn
1 teaspoon salt or to taste
1/2 teaspoon fresh cracked pepper
2 bay leaves
1 1/2 teaspoon Italian herb mix (oregano, basil, thyme)
4 cans of clams with juice
3 cups chicken stock or clam juice or both
5 slices bacon, rendered and chopped
1-2 tablespoons bacon grease
2-3 Tablespoons cornstarch
2 cups Half and Half or cream
Prepare the vegetables and put in the slow cooker with the clams and juice, seasonings, and chicken stock. Cover and cook on high for 4 hours or low on 8 hours.
Cook and chop the bacon, reserving some for garnish. Add the remaining bacon and grease to the slow cooker. Stir and replace the cover of the slow cooker.
After 4 to 8 hours, whisk together the cornstarch and the cream until smooth. Add to the chowder and slowly whisk. Return the cover and continue to cook for about 30 minutes.
This chowder is to be served hot.
I hope you try out this recipe in your slow cooker. Please leave comments on how you like the recipe and if you try it. It is ok if you want to wait for cooler weather but as I said, it is good in my opinion in all weather except maybe those 100 degree days. Those are salad days, for sure. ‘