No Time? Egg Drop Soup/ Homemade French Fries

Tonight, after having no idea of what to make because I had no thawed meat, I came up with a decent meal.  No complaints! 
Menu:  Egg Drop Soup, Homemade French Fries, Tossed Salad, Pickled beets

The Egg Drop Soup is so easy and fast!  The main thing is to have a nice broth.  Mine was made from a leftover turkey and giblet broth and some turkey broth I had frozen. 

Homemade French Fries are also easy, but take time in the oven. 
Put olive oil on a cookie sheet.  Cut potatoes like french fries and put them on the pan.  Toss them around so that they get coated with olive oil, then spread them out into a single layer.  Bake in oven for about one hour at 350 degrees.  Stir at least twice throughout.  Salt to taste at the end. 

Our salad came from our garden!  We bought heirloom seeds from The Sand Hill Preservation Center.  We still have some of the fall mix of greens growing, even through the frost.  I also put some row cover over some to protect them from the frost and chickens.  I planted some fall greens mix in our cold frame, but the plants are still very small.  I hope it grows and we get to eat it soon.  This would be our first year to eat from our cold frame.  Last year, we were inspired to build one after eating a salad grown by my brother and his wife at Christmas time.  I was amazed that they still had lettuce and spinach!  If you are interested, here is some info on cold frames.

The pickled beets are from the beets we grew in the garden and canned.  They were also heirloom seeds from the Sand Hill Preservation Center.  They were the detroit red variety and are delicious.