Last week, Jan really liked the za’atar corn I made and as I was thinking about a weekday meal I suggested that I could add that spice blend to my seafood chowder. She said that if I did, I should also used yogurt—instead if cream—in the dish. So I did.
Karl’s Middle Eastern Seafood Chowder
karllueck
Miriam
Jabberwocky Stew 