My Sunday paper is buried under a freshly fallen snow at the end of the driveway.
It is way too beautiful to track up.
So, I grabbed my coffee and read this instead.

iraq good news
this story was very cool
Support-Our-Troops
Lance Cpl. Jordan Richards, a turret gunner with Regimental Combat Team 5"s Team Gator, examines the gifts, which included a note announcing a car was awaiting his return to California, he received from Operation Gratitude. His package was the 200,000th Operation Gratitude has mailed to troops in Iraq.
more support...?...
Serving
plenty of postcard secrets


Later today I plan on making and improvised pot of turkey and dumplings.
Dumplings are a favorite (carbs, carbs and more carbs!)

CHICKEN AND DUMPLINGS

3 1/2 pounds chicken pieces
8 cups chicken broth
DUMPLINGS:
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, cold
1/2 cup water

In a large wide pot, simmer the chicken pieces in the broth until the chicken is tender, 30 minutes or more. Remove the chicken and set it aside. When cool enough to handle, skin and bone the chicken and shred or cut it into bite sized pieces. If desired, skim the chicken fat off the surface of the broth. In a large bowl, thoroughly mix the flour baking powder and salt.
Using a food processor, pastry blender, or two knives, cut in the butter until it is the size of very small peas and distributed throughout the dry ingredients. Add the water and knead 8 to 10 times. If the dough seems too sticky, add a little more flour. Roll the dough out to 1/8-inch thickness and cut into 1-inch squares. Bring the broth to a rolling boil, drop in the dumplings, cover the pot and reduce the heat to simmer. Cook for 10 minutes or until the dumplings are cooked. Overcooking will cause the dumplings to fall apart.
To serve, place the chicken pieces in a bowl and ladle hot broth and dumplings over the chicken.
Serving Size: 6

I am doubling the recipe and using turkey. Also, adding carrots and green beans.