Thanks so much for the turkey chili ingredients list & method, @LindaWhit. I had everything on-hand since I’d roasted a turkey breast half Saturday, served with sweet potatoes and had leftovers of both. I’m sure I used less spice in mine than most would (only 1 tsp of each) but those flavors - chili, cumin, oregano - all combined beautifully. I used a 32 oz can of diced tomatoes and no tomato sauce. This made a big batch of soup - probably 8 -10 servings with the elbow macaroni under the chili.
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You can feed your freezer for later meals! And glad you liked it.
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A post was merged into an existing topic: What’s For Dinner #93 - the Grow Grow Grow Your Garden Edition - May 2023
Regular artichokes by me are called global or also called French artichokes
I’ve seen “globe,” but never “global.”
Oops
How artful!
How did you make out with the pig’s head? I’ve only had it once and it was delicious! Did you bbq it? Any pictures you wish to share? 
Funny story: I was in the Chinese grocery store the day after you posted this picture and a customer at the next cash was paying for a pig’s head. The cashier was trying to fit it in a plastic grocery bag as I was paying for my items. I don’t know if she ever succeeded since I had left by then but it was comical to watch.
