Corn Chowder with Kielbasa

1 tablespoon butter
1 tablespoon olive oil
1 medium onion chopped, about 1 cup
2 tablespoons flour
2 cups chicken broth
2 cups milk
3 potatoes, peeled (or partially), chopped, about 3 cups
2 tablespoons chopped celery leaves
1 tablespoon dried parsley
1/2 teaspoon salt
1/2 teaspoon white pepper
3 cups corn, thawed if frozen
1/2 pound kielbasa (about 12"), halved lengthwise and cut in 1/2 inch slices

Heat olive oil and butter in large saucepan or Dutch oven and saute onions till clear. Stir in flour till it fully coats the onions and starts to brown slightly. Add potatoes, broth, milk, celery leaves, parsley, salt and pepper, stirring. Increase heat and bring to a boil, cover and simmer for 15 minutes, stirring once. Remove lid, adding corn and kielbasa, simmering another 10 minutes till potatoes are tender to fork. Serves 4.

Accepted!

On this nearly-record cold day, I pushed open the heavy front door to my building and took a deep breath as I pulled the circulars, Christmas cards and one white business-sized envelope from our mailbox. I'd received a confirmation of my application to Johnson & Wales only two days before. And now, another mailing from them. A rejection now that they'd seen my grades from high school? I peeled off layers of wintry clothing and squirmed in the nervous anticipation. And on opening found... an acceptance letter pending another small piece or two of the puzzle. And a list of vaccinations. (Has the list gotten longer for all students or are the ones working with food especially lucky?) Anyway, I rejoice and hope that I can pull it off. I need a new job in the next two months (with a M-F schedule), a heap of money for tuition and energy to go without a real weekend for the next two years. Huzzah!

And here's a snap of my dinner this evening. I will definitely need a new camera before I start school so I can create a portfolio.