Squash Soup and Pencil Cases

We got a very large winter melon from a friend and it made a crockpot full of soup! I had never really made this kind of soup before. I used a recipe from Castle High School's 2005 Project Grad cookbook, "Come Eat, My House". I didn't follow the recipe as it was written because it called for Shiitake Mushrooms and I can't eat those (they have gluten). I also did not put in the sherry, Whiskey or Bourbon (I think I am sensitive to the sulfates). It was delicious! Here is the recipe I used:

Chinese Squash Soup
1 Chinese squash (the long white green one) (Peeled, seeds removed, and 1" cubes)
3-5 - 14 ounce cans chicken broth
1/2 can diced Spam or Ham or Chicken (I used frozen chicken breast, sliced)
1 cup julienned Shiitake Mushrooms (I didn't use these)
1 small package Long Rice (pre soaked and cut in 2 inch lengths) (I used Thai long rice)
1 inch Fresh Ginger Root sliced (I used lots of this)
1/3 cup Sherry or Whiskey or Bourbon (I used water instead)
1 teaspoon of Garlic minced
Salt to taste
Pepper to taste

Add everything to the pot except the ginger. Bring to a boil. Reduce to Medium Heat, Cook for 20 to 30 minutes or until squash and long rice is tender. Add ginger the last 10 minutes of cooking. Submitted by Jocelyn Cheng

Note: I cooked this in my crockpot and it took a very long time to cook. The conversion is as follows: If original recipe calls for 1/4 to 1/2 hr, cook on low for 4-9 hours or cook on high for 1 1/2 to 2 1/2 hours.

Sorry, no sewing, I'm trying to finish up some things for my MHH class. I took my test online and now I need to finish my research paper. Until then, let me leave you with a picture of some pencil cases I made a few years ago.