Greetings everyone. Just came back from a 3.5-miler. I used to listen to The Daily during my morning run, but in the interest of anxiety management, I’ve decided to give myself the 30 minutes to listen to music instead. Otherwise, I’m literally connected to the news cycle all day long. (Note: As hard as it is to listen to, I find The Daily, and the Times in general, crucial media consumption. I’ll listen to it on the couch with my dog and a cup of coffee.) What else did the DALS house do yesterday? I worked on a freelance story, played too many rounds of Ruzzle, tested a chilled asparagus soup for my book and it worked on the first try. (And made me hopeful for spring.) After dinner, the four of us watched City of God, which Phoebe studied in her high school film class, and which I have always meant to see. It was so good! (Definitely for the 15-and-older set.) Here are three things you might want to take on today….
Pantry: Chicken Noodle Soup
I wish I could make a big batch of this for all of you out there. It really is so comforting. To make vegetarian: Omit the chicken and swap in veg broth for chicken broth.
1/2 small onion (or about 3 tablespoons), chopped
1 large carrot, peeled and chopped in to small pieces (as shown)
3 tablespoons olive oil
kosher salt & freshly ground pepper to taste (adjust accordingly based on the sodium level of your chicken broth)
6 cups chicken broth (1 48-ounce container)
1 large chicken breast, cut into small pieces (as shown)
2 1/2 cups extra fine egg noodles
Parm for garnish (optional)
In a medium soup pot, set over medium heat, add onions and carrots to oil and season with salt and pepper. Cook until vegetables have softened, about 3-4 minutes. Add broth and bring to a boil. Add chicken and reduce to a simmer. After about 3 minutes, add noodles and simmer until cooked, about 5 minutes. Ladle into bowls and garnish with Parm. As it sits, you’ll see the noodles get bigger and starchier, so you might have to thin out with a little water for seconds or leftovers.
For today’s episode of distractibaking: Phoebe has made these twice in three days and now I might have to put a moratorium on them because I can’t not eat ten of them in one sitting when they are in the kitchen. They’re from my friend Peter who adapted them from a Mark Bittman recipe.
8 tablespoons (1 stick) butter, melted
1 cup light brown sugar
1 large egg
1 teaspoon vanilla
1 cup all-purpose flour
chocolate chips, to taste
Butter a 9-by-9-inch baking pan. Beat melted butter with brown sugar until smooth. Beat in egg and then vanilla. Add salt, stir in flour. Mix in chocolate chips. Pour into prepared pan. Bake at 350°F for 20-25 minutes, or until set in the middle. Cool on rack before cutting and serving.
Purpose: Make a FaceTime Date
I know we’re all masters of Zoom right now for work calls, but don’t forget to make a FaceTime date for coffee or cocktails with your friends and family. Tonight I’m having a virtual glass of wine with my friend Jeni. I might even blow-dry my hair for the occasion!
Stay safe. xx
The goal of the Project, Pantry, Purpose series to keep us sane, distracted, and connected. Please continue to comment below with suggestions for recipes, projects (for kids and adults), good deeds, donation ideas, stories, movies, games, puzzles. Or just tell me how you’re doing, what you’re up to, and how DALS can help you or people in your community. You can also email me directly at email@example.com.