More things are changing in my profession. I was all set to go to Emmetsburg Maryland next week for a FEMA class. However, due to the massive cuts it became virtual. I’m disappointed. FEMA’s Emergency Management Institute has be a staple of learning for emergency management. Without funding, we may lose it entirely. My job will be gone without federal funding as well. A job I love, gone. All because the President wants to cut government down like a machete clearing jungle. We really need a scalpel to reduce government waste. I just don’t know.

This week I am going to make something up. I have a freezer full of food I need to use. I’m sure I can find something that will make a great dinner. After searching what I have, here is what I came up with:

I found an old bag of turkey parts. Bones and some meat. This says soup. I’ve also got some canned pumpkin, lentils, onions, green peppers and butternut squash. I’ll season it with some cumin and chili powder as well as salt and pepper.

Here are the stats:

Here is the recipe:

Southwest Turkey Frame Soup

Serves 5

• 2 tablespoons vegetable oil
• 1 meaty frame from a roasted turkey
• 1 cup brown lentils
• 3 green bell peppers, chopped
• 1 onion, chopped
• 6 ounces cubed butternut squash
• 1 15 ounce can pumpkin puree
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon pepper
• 1 teaspoon salt

1. Heat a stock pot over medium heat and add 1 tablespoon of oil. Add the butternut squash and brown on all sides. Remove from the pot.
2. Heat another tablespoon of oil and add the onions and green pepper. Cook until the vegetables have softened and gained a little color. Add in the chili powder and cumin. Cook until fragrant.
3. Add in the butternut squash, pumpkin, turkey frame, salt, pepper, and lentils. Add enough water to cover the turkey frame.
4. Bring the soup to a simmer. Simmer for 1 hour.
5. Remove the turkey bones and shred the meat. Add the meat back to the pot. Discard the bones.
6. Serve.