Well I was going to...

 I can't find the pictures I took of the last time I made the Shrimp 'n' Bacon  Chowder so here is the recipe sans photos:

Shrimp 'n' Bacon Chowder from delish website 2019

(original recipe was dated 2016 by Judy Kim the recipe is still online but you have to type in the name exactly as printed or you get everything else. They also have a video but you know how that goes)

Serves 4. (or two voracious adults, there were no leftovers)

 

8 oz bacon (1 lb or more if you wish) chopped

1 onion, diced (yellow or brown)

2 tbsp all-purpose flour

3 c. low-sodium chicken stock

2c half and half (1 pint)

1 russet potato, peeled and chopped into 1/2" cubes

1/4 c chopped green onions, plus more for garnish if desired

Kosher salt

Ground black pepper

1 lb medium or large shrimp, peeled and deveined, roughly chopped 

(my addition 2 c sliced mushrooms)

 

Directions

 

In large pot over medium-high heat, brown bacon pieces until crisp, transfer bacon to a plate and reserve fat in pan. 

* add 1bsp butter and sliced mushrooms, cook until completely reduced and liquid has been cooked off. Remove mushrooms leaving as much fat behind as possible, if needed, add a tbsp of oil or butter.

Add onions and cook until softened, about 6 minutes. Add flour and stir continuously with spoon until absorbed, about 1 minute.

Stir in chicken stock, half and half, potatoes, green onions, salt and pepper. Simmer on medium low until potatoes are tender, about 10 minutes.

Add shrimp ans simmer until pink, 2-3 minutes, then stir in (half ) the cooked bacon. Serve with bacon and green onions as garnish.

This is an unconventional 'chowder' as it has no corn.

I now bring you my previously mentioned original recipe card for Salsa, with my father's notes on the back of the card.

 

That is my father's very neat printing, he was an electrical engineer and radio hobbyist so he had impeccable printing. Here is the recipe and notes for easier reading:

SALSA - FRESH

1 LARGE ONION, SLICE VERY THIN, CUT IN HALF

2 CANS, #14 1/2 OZ CANS, CONTADINA SLICED OR BABY TOMATOES, SQUEEZE OR CHOP TOMATOES

3 GREEN CHILI PEPPERS CHOP VRY FINE

3 YELLOW CHILI PEPPERS "        "        "

2 CLOVES GARLIC, 1 TBLSPOON SUGAR

3/4 TSP SALT & PEPPER, 2 TSP OREGANO AND 1 BASIL CRUSHED FINE    OVER--->

DO NOT RUB YOUR EYES - !

CREATES TEMPORARY BLINDNESS,

PAIN, SEVER IRRITATION OF THE 

TEAR DUCTS AND GENERAL DISCOMFORT

That was my dad. I cherish having this recipe and will try it this way next time. I have no idea where he got it from but as the stains on the card tell you, it was a good recipe along with the guacamole.

 

What surprises me is a few things, a huge amount of sugar and 1 basil? Leaf I assume, and then slicing a large onion cut in half. Everything else is chopped fine. If I make this I will be using my julienne blade for the onion and peppers. That is a huge amount of salsa though, two 14 oz cans of tomatoes! I don't think my blender can handle that much but as soon as I make this I will be posting photos of the process and tasting results.