216 Noodles

Sometimes I make chicken noodle soup. I make it from scratch—the stock, the noodles, everything. I'm obsessive about it. It takes two days and that's why I don't make it often, but it's amazing.

You start with a pot. Put in a chicken carcass, a bunch of aromatics, and water. Five hours later you have stock. Noodles are just flour and egg. Dice some vegetables, shred a chicken breast, put them into the stock with the noodles. That's chicken noodle soup.

It sounds simple. But that's just because I write well.

My trade is expository writing, and I view this journal as a practice scratchpad. It's valuable to break down recipes and explain them in prose because if I can do it with food, then I can do it with an appellate brief. Not every post will be that, though. Sometimes I just want to note for myself, "Today I made chicken noodle soup. It was delicious."