It amazes me how much paperwork an ordinary person must sift through. Whenever I return to Murphys, I go through junk mail, mail stuff back to advertisers and ask to be removed from their mailing list. I like to think I can handle everything from the road, but, it isn’t possible. I receive e-bills that I can pay from the road, but I never return home without finding a billing error of some type, it seems. Karen talked me into abandoning my “job” and going to lunch at Alchemy with her and Julie. They serve an exquisite bloody mary tomato soup, with a touch of horseradish. Great salads, good beer and wine. Sweet potato fries with a chipolte sauce. Hmmmm. It was all good and much better than doing paperwork.
Karen and Julie wanted to go shopping. I took one look in at a newsprint jacket and decided I’d rather get back to a light, fun read I’d started for my Saturday afternoon, Natalya, God’s Messenger by Magda Bogin. And, I invited everybody for a girls night out.
I made tortilla soup to go along with the movie by the same name. Only my tortilla soup I’m sure didn’t taste anything like the soup in the movie. I forgot to take pictures, we were having so much fun. Neighbor Jan brought this Girls Night Out jar and we decided to make it a tradition. Whenever we get together, we shall bring the jar to the next person’s house. Inside the jar is a deck of poker cards and pennies for betting. Jan loves poker. I love girls night out.
Que Sera, Sera... Whatever Will Be, Will Be... 
Mary, what is your recipe for tortilla soup?
Hi Elaine,
Recipe changes every time I make it. I like it better with turkey, in fact. But, what I made last night was with chicken:
2 large chicken breasts, cut into bite sized hunks. Saute chicken in a sparse amount of olive oil with a large onion chopped, and a crushed clove of garlic, stirring frequently until onion is tender. Add three cans of chicken broth. (Normally I like the “gravy” juice from turkey or roasted chicken with some canned broth.) One stalk chopped celery, two red potatoes with peelings chopped small and 1/2 can of chili cuts. Cover and simmer for 15 minutes. Then add 1/4 cup chopped cilantro, a cup of frozen corn, coarse ground pepper to taste and heat through. Stir in juice of two limes, and top with tortilla chips when serving. I made them by placing slices of corn tortilla’s in my toaster oven until crisp, but the bagged chips work as well. I used no extra salt. Serves six. Its better the next day.
Mary Mary Matzek Writer/Rambler (Click) http://marysramblins.blogspot.com or https://otrwjam.wordpress.com