Nancy Lane Knolle has two boys at boarding school. After her divorce, it was decided that it was time for her teenage sons to be given the opportunity to thrive in a new setting and set a course for their own lives. Mother knows best; especially when that mother is a psychiatrist.
Dr. Knolle does have a lighter side. She strives to find that life-work balance that is so illusive to many of us. She finds solace in her crafting room where she makes beautiful wall plaques from tin cans, finely crushed eggshells, and gold paint. These decorate her office where she sees patients. She has not yet warmed to the idea of selling them on Etsy but has not ruled it out completely. Let's all hope Dr. Knolle changes her mind.
Bouquets of gloxinias festoon her office as well, cut from her own garden. Dr. Knolle says of this flower, "Rapid and easy to grow inside or outdoors. Magnificent and velvety blooms last for months. Lovely mixed colors." So poetic!
When home on the weekends, her sons look forward to one of Dr. Knolle's chowders. She says, "A hearty chowder is a whole meal in itself. It suits our busy life. Warm as needed and you're out the door to the next football game or client appointment." This recipe is a crowd pleaser!
Emerald Fish Chowder
Fresh or frozen fish fillet: I pound
Butter: 4 tablespoons
Onions: 2 medium, peeled and chopped
Water: 2 cups
Salt: 1½ teaspoons
Pepper: ⅛ teaspoon
Nutmeg: ⅛ teaspoon
Frozen Green Peas: I package
Leftover Mashed Potatoes: I cup
Milk: 2 cups
Minced Parsley: ¼ cup
If fish are frozen, thaw enough to cover separate. Place in boiling water to cover; then bring back to a simmering point. Cover and simmer four minutes or until fish flakes easily. Drain, and when cool enough to handle, chop or flake into bite-size pieces. Meantime, hear butter in large saucepan. Add onions and cook until softened but not browned. Add water, salt, pepper and nutmeg; bring to a boil. Add peas and mashed potatoes. Bring back to a boil and cook three minutes. Drain peas and potatoes (reserving broth) and puree by putting through a food mill or whirling in a blender. For the latter, add a little of the cooking leagued so blender can work freely. Return peas, potatoes and liquid to saucepan. Blend in milk. Bring to a boil again. Add chopped fillets and heat long enough to blend flavors. Taste and add more seasoning if desired. Ladle into large soup bowls, garnishing each serving with minced parsley (if desired). Makes 8 servings.
Leftover mashed potatoes. The secret to excellent chowder. Now you know!