POSSIBLY NOT EVEN A RECIPE
As seems to be going around, I got quite the nasty cold about halfway through October. My throat was sore, my head felt weirdly inflated, and I had absolutely no energy to speak of. I almost don't notice quite how bad I feel when I'm sick, until I start getting better and I suddenly have all this energy. Work emails flow effortlessly! I am eager to get back in the garden!
Being sick is a good reminder to me that, as much as I would like, I can't control everything. Sometimes life gets in the way of plans and I just need to take it easy, despite my desire to get all the things done I had planned. It's a challenge, but a good one. By not feeling well. I am reminded that sometimes I can't do - it's humbling and important.
While I was home for many days last week, keeping my germs out of our office, I ate a lot of soup. I ate it for every meal actually but was to lazy to do much chopping or sautéing. I pulled chicken stock from the freezer, and when that ran out, I used my trusty Better than Bouillon to make a quick base. I added lots of crushed garlic, a little chili to get some spice running through my body, and thick slices of ginger to the hot broth.
One of my favorite food bloggers posted this non-recipe that I would not have normally given a second thought, except I was desperate for something quick and satisfying. The short ingredient list was truly underwhelming, until I realized it made me something so deeply satisfying. This is now my go-to quick lunch or dinner, perfect when you're sick or feel like you have nothing in the house to eat.
Stay healthy out there!
Charlie Bingham Soup
From the blog Orangette by Molly Weizenburg
2 cups of chicken broth (to this I added garlic, ginger and chili)
~2 oz small pasta like orzo or vermicelli (I broke some bucatini I had into small pieces)
salt to taste
cracked black pepper
This is truly barely a recipe, but here it goes. Heat up your broth on the stove in a small pot. Once it comes to a boil, add your pasta and cook according to package directions. While the pasta is cooking, crack your egg into a small bowl, and whisk with a fork until well beaten. After the pasta is cooked, remove the pot from heat and stir in the beaten egg. Using the same fork as before, mix the hot broth constantly until the egg becomes feather-like and well distributed. Taste for salt.
Pour your soup into a bowl and top with parmesan and pepper.