I have been in a horrible funk the last few weeks (hence the sporadic blogging). Recently, I had to fire my assistant that has been with me for four years. It sucked. Making the decision to do it was horrible. Doing her job plus my job was horrible. And trying to find a new person to replace her was horrible. All while detoxing from sugar, grains, and all manner of delicious food that ordinarily gives me comfort...
So while cranky about work, I was cranky about food, and just generally not a delight to be around. Of course, Donny had to deal with me, including a crying spell because he wouldn't go get me Zaxby's one night and help me cheat on the Whole30. (Yes, I was acting like a four year old...) But he also pointed out to me that I'd been holing myself up in the house being sad and I needed to get out.
So, that's what we did this weekend. There were pedicures, card games with my parents, weightlifting, dinner with friends, an evening stroll through Barnes and Noble, football games, cooking, cleaning, church-going, and more this weekend. Sadly, plans for putt-putt were derailed by rain, but there was plenty going on otherwise.
Donny was very right-- I needed to stop moping around the house and out of my own head for a while. And it really helped. Getting out and being around other people actually helped this introvert recharge and refocus.
One of the best things I made this weekend was egg drop soup! I LOVE egg drop soup at Chinese restaurants, but I never knew how easy it was to make. From the time I got up to make it to the time I sat down to eat it, maybe 20 minutes passed. It was super easy and super quick, not to mention delicious!
Recipe adapted and photo from Gimme Some Oven
4 cups good-quality chicken stock (I used Trader Joe's)
2 Tbsp. cornstarch
1 tsp. ground ginger
1/4 tsp. garlic powder
3 large eggs (or two whole eggs and two whites)
1/4 tsp. sesame oil (start with a little then add more if desired-- a little goes a long way)
3 green onions, sliced thin (about 1/4 cup sliced), plus extra for garnish
Salt, to taste
Black pepper, to taste
- Whisk together chicken stock (chilled or room-temperature), cornstarch, ginger and garlic powder in a medium saucepan until combined and no lumps remain. Then heat over high heat until boiling, stirring occasionally. (Do not heat before cornstarch is whisked in or the lumps will never go away.)
- While the stock comes to a boil, whisk the eggs in a spouted measuring cup (or a bowl, but the spout is best for the next step).
- Once the broth reaches a rolling boil, remove from heat. Then use a whisk to stir the broth in a circular motion while slowly pouring the whisked eggs into the soup to create egg ribbons.
- Stir in the sesame oil and green onions until combined. Season with salt and pepper to taste.
- Serve immediately, topped with additional green onions for garnish.
I hope you all had a great weekend!