Noodles My Way
Thelma Galyen
2 eggs beaten
2 1/2 egg shell of milk
Dash of salt
drop of yellow food coloring
Stir in enough flour to make a firm dough. Flour your board or cloth well. Knead dough a few times. If too sticky add a little more flour. Roll out pretty thin. Let dry a while. Cut in strips stack pieces up. Cut the noodles. Let dry good. Then you can freeze them up.
I got all giddy about measuring with the egg shell. The flour amount turned out to be about 1 1/2 cups, then another 1/4 cup kneaded in. I had scattered thoughts about how different our kitchen habits must be now than they were when my grandma was a young mother. How eggs sizes would vary, and how the amount of flour would differ by the kind of flour. I don't know near enough about it. I need to write my grandma a letter.
As for the soup.
Made Up Chicken Noodle Soup
Put two frozen boneless skinless chicken breasts in a pot and cover with chicken broth. Simmer until done. Remove chicken and strain off any 'bits'. Add to the broth; chopped onion, minced garlic, chopped carrots and chopped celery. Toss in any herbs you feel like - thyme, parsley, rosemary, pepper, etc. Add a couple cups of water and the rest of the box of chicken broth. Let simmer until soft. Shred the chicken and put it back in the pot. Check seasonings and adjust as necessary. Add the egg noodles and simmer just until they are soft.
Again I don't have a picture. This ended up being an evening where many things went wrong. Except for the soup, the soup was good. Perfect for my rapidly increasing cold symptoms.
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