A cookie with FROSTING ON IT, even.
'Sleeper'
Natter 73: Chuck Norris only wishes he could Natter
Off-topic discussion. Wanna talk about corsets, duct tape, butt kicking, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
A sugar cookie!
O frabjous day, callooh, callay, my tub has already drained from this morning's shower! Such a vast improvement over the 3 DAYS it took last time.
You've definitely earned a cookie, Lee.
I think I should get a cookie.
Eat it in front of the co-worker.
ION, I made egg drop soup from scratch! I feel like a god.
Nom.
I was stunned at how easy it is. I will never buy egg drop soup again. (Unless I'm getting other Chinese food. In which case I probably will.)
I still haven't tried. I have heard that there is not insignificant danger of ending up with soup + scrambled egg, but that doesn't sound too bad, really. I would try right now (I want to feel like a god!) but I ate the last of my broth for lunch. Oh, maybe with bouillon?
All the Buffista food talk has made we want the buffista opinion on a food question: If you can't have both, cookis or cupcakes?
I have heard that there is not insignificant danger of ending up with soup + scrambled egg
Here's what I did, and it avoided scrambled egg:
*4 cups of chicken broth (which I made from bouillon that's both vegan and GF [and yet tastes EXACTLY like chicken...I suspect dark magics])
*keep 3/4 to 1 cup of the broth in a bowl, and mix it with 2-3 Tbsp cornstarch (based on how thick you want the soup)
*put the other 3-ish cups of broth in a saucepan, add 1/4 tsp salt and 1/8 tsp powdered ginger; bring all that to a boil
*mix the cornstarch/broth mixture in the boiling broth
*beat 2-3 eggs (depending on how much egg you like) with a fork and then let the beaten egg drizzle off the tines of the fork into the broth
It's the drizzling that creates the ribbon effect. I did pour a little egg straight from the bowl into the broth because I wanted some big egg pieces, but it did basically turn out like restaurant soup, with long skinny egg ribbon pieces. Next time I make it I'm going to add garlic.
I'll do just an egg in broth when I'm sick, ribbony like that, but only two steps!