by Wendy Gabriel
The goddesses were both feeling a little under the weather yesterday. They’ve had a busy few weeks and I think between traveling to our Papa’s funeral and then having Grandma visit (translation: no sleep), their little bodies just needed a little rest. We spent the day resting, finger painting, taking a lavender infused bath (or two), playing games and more resting. I decided to really help their recuperation by making some homemade organic chicken noodle soup. Noodles courtesy of my Mom’s simple and yummy egg noodle recipe (see below).
A family is a unit composed not only of children but of men, women, an occasional animal, and the common cold.
You don’t choose your family. They are God’s gift to you, as you are to them.
Here’s my Mom’s Egg Noodle Recipe:
2 cups organic flour
1 1/2 teaspoon sea salt
2 tablespoons extra virgin olive oil
3 tablespoons water
Extra flour for rolling and dusting
Mix ingredients until a ball of dough forms. Turn out onto a lightly floured board and knead until a smooth dough is achieved (about 5 minutes). Cover dough with a tea towel and let rest for 45 minutes.
Cut dough in half. Roll out dough to desired thickness (we like them thick). Sprinkle dough surface lightly with flour, flip over, and sprinkle other side with flour. Transfer to a tea towel and repeat with remaining dough.
Let dough dry out (this may take several hours). When dough is dry cut into strips.
To use, cook noodles is simmering salted water or broth for 5 to 7 minutes or until tender. Allow 1/2 cup dried noodles per serving. The cooking time will vary considerably depending on the flour, humidity, and so on, so taste to check noodles for doneness.
Serve with some warm crusty bread and you have a delicious meal designed to warm the tummy and comfort the soul (and hopefully knock out all colds).
Some of my favorite photos and photo blogs:
Twilight Earth’s Photo Sunday
Mother Nature Sunday Gallery: Beaming Flowers from Love Earth Always
Sam Can Shoot
Twin Cities Photo Blog