Revive the senses through feel-good food. Just do anything food-wise, no matter how small, that makes you zing: pour hot water over fresh herbs for a fragrant tea; buy a whole organic pumpkin for a kitchen table centrepiece; thank a farmer at a farmers' market; put your hands on warm earth; spot a local rosemary bush; snag some for your lamb roast or your hair (Why not? Go nuts!); and comment to share your feel-good spring snippet. If stuck for ideas, mine are yours. Let's unite in support of feel-good food and ethical food practices. Thanks to all too who supported my Spring Feel-Good Food Project. I had a blast! While my food interests are diverse, so is my food writing history (and lifestyle freelance writing and corporate writing, yada...). Please see below right and my new FoodLit Website. Yeah! Please also subscribe for occasional food-fuelled news, ventures and opportunities.

Monday, 3 October 2016

Slurp it, Suck it or Spoon it... Day 34, 58 To Go


However you do it, chicken soup is the bomb - and, yes, it's okay to slurp. In some cultures, actually, slurping is regarded as a compliment to the host, a sign of really enjoying the food.

I'd rather my enjoy my food than be polite. Of course, in a restaurant I'd slurp very quietly and delicately, whereas at home I'll slurp myself silly.

I made a big pot of chicken soup today, some for us, some for the freezer, making it great to take away with you when traveling. It's as easy as you please and I mean that literally. Please yourself. You can fuss around with specific recipes, ingredients and measurements or you can simply toss the following into a big pot of cold water: chicken (anything with bone, like carcass, wings, maryland - the bonier the better for flavour); root veggies (like onions, which are important, carrot, celery, turnip, parsnip or whatever you have on hand); salt, pepper, bay leaves; and a bunch of herbs from the garden.
Bring to the boil and simmer for at least two hours. Check the seasoning at the end and add a huge handful of fresh parsley to lift it to exhilarating heights.
Then strain out all the bits and cook some of the broth with some small noodles or rice. (A sprinkle of parmesan is optional, but good.) Eat and enjoy.
As for the chicken, don't toss it for God's sake, even if it's the carcass. It's the best part. 
If you think slurping soup is good, you should try sucking the bones.

Foodliterary Regards,
Julia Svoice
(Julia Hebaiter in Another Life)
FoodLit Writer, Feel-Good Food Lover & Storyteller
www.foodlit.com.au

Because Food Sans Story is Bland