I thought seriously about making a big roast turkey this week to teach the kids about what they would eat this week at grandmas or Aunt Susie’s, but on second thought, I thought I’d let them experience it as a novelty on Thanksgiving instead, and cook a turkey next week just for fun. o this week we are going to have Italian, Mexican and Chinese food as a compliment to feasting.

On Wednesday, I’m going to make my favorite stir-fry. It’s made with angel hair pasta and shrimp and ham and chicken and veggies. It’s quick and easy like everything I do.

Here’s the recipe:

Boil a pound ( and in our case three pounds) of angel hair pasta. Set aside.

In a big wok, stir fry your favorite veggies like onions, garlic, green pepper, broccoli, carrots and anything you have in the fridge in a half stick of butter.

(Stir fry is really a use for left overs.)

Add a 1/4 cup of soy sauce. I use the sweet ABC stuff from the Asian Market, but regular soy sauce will do. Add a teaspoon of ginger and some cracked pepper.

Add your ham cubes or shreds and your cubed uncooked chicken.

When your chicken is cooked, mix in the pasta and then add your shrimp. It will take about three minutes for your shrimp to cook. Serve and eat as a once course meal.

If you need more sauce add more soy sauce.