Monday, October 28, 2013

Fix Yourself Soup

This is not going to be one of those whiny, "I'm a mom and no one cares if I'm sick so I have to take care of myself," posts.  It's not true and is true all at the same time but the whining part is neither productive or any sort of release so I reject it.

Does no one care?  Absolutely untrue.  My kids definitely care and they are being super nice and helpful.  But, what I think moms really mean when they say these sorts of things is that life must go on.  The world can't stop every time a mom comes down with the crud.  The kids can't stop, their busy lives don't stop, it all has to keep on keeping on and the sicko mom starts to feel like a real arse just for getting sick.  Nevermind she's been housed with sick teens for 2 weeks fighting it off after having an allergic reaction to the flu shot that she got trying to do the right thing so that no one got sick this season.

So, there's caring and then there's the reality that life continues to be busy even when all you can manage is rolling over and finding the tissue box before disaster strikes.  I maybe whined on Saturday.  I felt like warmed over canned carp on moldy rye on Sunday.  By this morning, I was plenty irriated that I'm not getting better and decided to take this on.  After seeing me for 10 minutes, the doc declared me sicker than sick, scribbled some magic words on paper to get me drugs, and sent me on my germy way.  I'll take those but I'm taking it a step further and living on my 'fix yourself'' soup.  It's all I'll eat for 2 days and it almost always does the trick.  Want to make your own?
You'll need:
4 cups homemade chicken broth
1 cup red wine
2 cups water
1 cup each chopped shitake and portabella mushrooms
8 green onions, chopped fine
4 cloves garlic, chopped fine
1 inch of ginger root, grated fine
4 tbsp soy sauce
1 package tofu
1/2 cup finely chopped cabbage and cauliflower per serving
salt and pepper to taste

Heat the broth, water, wine mushrooms, garlic, scallions, ginger, tofu, soy sauce and cayenne to a boil, turn down to simmer.  Simmer 15 mins while shaving the cabbage and cauliflower.  Put these raw veggies in the bottom of a bowl.  Spoon hot soup over it.  Add a large scoop of kimchee on top and eat while steaming hot. 

This is just the thing I need to get myself back in the carding studio so I can make up some more yummy batts for the NEFF next weekend!  You'll find lots of yummy EKF batts in the 'Art for Your Feet' booth.

This yummy you see here is my Starry Starry Night batt.  I know I've said about a hundred times on this and the blogs that came before this one that this particular painting was instrumental in my becoming an artist.  So, you know, the batt recipe is extra special to me.  That's why it's all about luxury with a 50/50 merino silk base and lots of spice.  I may have stolen a few for myself.

I'll spin those tonight while my soup and the doctor's magic words start their work.  Then, I'm back at the whirlwind that is the busy lives of everyone in our house. No rest for the wicked:)

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