He Nick,

I loved talking to you online.
It was a nice conversation, even if I had to make it short. I don't have that many close friends in the neighborhood, so if Lisa asks me to baby-sit in an emergency, I know it is a real emergency.
It appeared that her husband had cut himself very deep with a saw. So the first aid kit was not enough, and she had to drive him to the hospital. The little ones are still a little bit to young to stay at home by themselves.

Follow up:

They are very curious though, so I had to explain them all about first aid and what was in the box, and why you use it. 9 and 11 are great ages to teach something too. They are old enough to understand what you say, and young enough to believe you
At the end, there daddy came home with a few stitches, but nothing severe. Lucky for Lisa.

Lisa is the one who gave me the most delicious recipe of clamshowder I've ever tasted. It's a recipe they got in the family for ages. Her mother is from Boston btw !

This is the recipe she uses :
1/4 pound salt pork, finely minced
1 large onion, chopped, about 1 cup
2 celery stalks, chopped, about 1 cup
1 large leek, white and light green part only, well washed, chopped, about 1 cup
2 tablespoons flour
1 quart hot water
1 pound russet potatoes, peeled and cubed
1 quart milk
Salt and pepper to taste
2 dozen chowder clams steamed open, chopped, cleaned and their juices reserved
Oyster crackers
In a heavy bottomed pot place the salt pork and cook over low medium heat to render all the fat. Add the onions, celery and leek and cook for 12 to 15 minutes to sweat the vegetables without browning. Add the flour and stir to coat all the vegetables evenly, creating a pale golden roux. Add the hot water, stir well to avoid lumps, and season with salt and pepper. Cook for 30 minutes at a strong simmer before adding the diced potatoes, return to the simmer, and allow to cook for 15 minutes. Add the milk and heat thoroughly but do not scorch or boil the milk. Ad the clams, heat through and adjust the seasoning.
Serve with oyster crackers.

Do you make it yourself ? or do you always eat it it elsewhere ?
Otherwise I would be interested in your recipe too.

Lauren