D'Arcy's Terracotta Warrior Enchiladas

1. Realize that you don't have time left to make everything from scratch.
2. Panic! Resolve to cut corners!!! Preheat oven to 350F!
3. Buy: 2 large cans of refried beans; 24 small tortillas; a large container of mild salsa; lots of cheese; some green onion; sour cream; cilantro.
4. Make a couple of cups of rice.
5. Fill the tortillas with a dollop of rice and refried beans. Roll tightly and place in a baking pan in Terracotta Warrior formation.
6. 24 tortillas will fill two large baking pans.
7. Pour the salsa over the Teracotta Warriors.
8. Cover the Terracotta Warriors with a healthy amount of cheese.
9. Sprinkle with diced green onion.
10. Bake for a half hour.
11. Excavate your Terracotta Warriors and celebrate your discovery by topping them with sour cream, hot sauce and fresh cilantro.
12. Enjoy! Archaeology is fun!

D'Arcy's Desperation Veggie Chili

1. Panic!
2. Hunt through your cupboards. Pull out all the cans.
3. In a slow cooker or large pot, combine:
- 4 cans of drained, rinsed, assorted beans (black beans, lima, navy, whatever!).
- 2 cans of drained, diced tomatoes.
- 2 cans of drained, rinsed corn.
4. Nervously add a healthy amount of oregano and rosemary, and a bit of salt and pepper to taste.
5. Let simmer for as long as you can before guests arrive.
6. Serve with sour cream and fresh cilantro.

Breathe a sigh of relief.

Dana's Smoked Salmon Chowder

1 onion, chopped
1-3 cloves of garlic, minced
2 celery stalks, chopped
2-3 large potatoes peeled and chopped into large chunks (large bite-sized)
1/4 pound of butter
1 cup of flour
1 litre of milk
300 - 450 grams smoked salmon (I used the thinly sliced frozen wild sockeye from Superstore. 3/4 of a large package of 454 grams)

salt to taste
pepper, lots
dill, lots

(optional: another veggie like asparagus or broccoli, steam before adding to final stage.)

In a large pot, fry onion, garlic and celery until lightly carmelized. Add 1 litre of water and potatoes. Bring to a boil and cook potatoes. While this is boiling...

Melt butter in a medium saucepan and blend in flour with a whisk until it is a paste. Heat for a little bit and then slowly add milk, stirring constantly until thick and creamy. (this is a basic white sauce). Be careful not to burn butter or milk, medium/low heat.

Slowly mix the white sauce into the broth.

Add smoked salmon and seasoning (and optional vegetables) and heat gently until flavours are blended (15-20 minutes), stirring occasionally. Adjust seasoning. Serve with dinner rolls and salad. Yum.