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Tuesday, October 6, 2009

Back to School

Will the guilt never end? Been thinking about him all day...

Young One is back to school today. No fever, just a cough. He suggested it and was even cracking jokes on his way to the bus stop. So, I know he was ready.

I would have loved to tuck him back in under a blanket on the couch. Spend another day just lovin' on him.

Last night, he requested homemade chicken noodle soup. Homemade, with homemade noodles. I was so tired, I was practically cross-eyed. I just needed some inspiration.

I called my mom, the wisest woman I know. And her answer, "This is what he's going to remember. His mom stayed home and made him homemade chicken noodle soup, with big fat homemade noodles. And one day, he'll talk about it or call home requesting that you make it for him when he visits."

So, I'm not just making a home, I'm making memories. Guess I can handle that! So, I uncrossed my eyes and I made that boy some pretty darn good chicken noodle soup with some big fat homemade noodles.

Just what the doctor ordered. If this Jewish Lutheran Penicillin had anything to do with him feeling better and heading back out into the world today, then it was worth it. His face and satisfied slurps while he was enjoying it were great thanks last night too.

Feel Better and Get Back to Life Chicken Noodle Soup

Start by making my chicken broth recipe found here.

Strain, add chicken meat and carrots back into the pan, along with the broth. Allow to simmer while you make the noodles. If you have a gravy separator, use it to remove the fat from the broth.

2 1/2 cups all-purpose flour
1 pinch salt
2 eggs, beaten
1/2 cup milk
1 tablespoon butter--I used Brummel and Brown margarine

In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. I just used my dough hook on my mixer. Let rest in a covered bowl for 10 minutes.
On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes. I just used a kitchen shears and cut into bite sized pieces.

Bring broth to a boil and drop noodles into boiling broth. Cook about 10 minutes, lower heat if liquid starts to boil over. Stir to keep noodles separated several times while cooking.

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