Wednesday, January 28, 2009

Please Pray For Some Major Situations

I can't really go into detail but I was upset tonight by some news and it is worrying me something awful. It's really easy to go back into a depressing state when you find out something more to worry about. So I am worrying tonight about everything combined. Please just Pray for God's will in all these situations and please Pray for things to just be ok. I need the peace of God to comfort me tonight. Thanks guys!

Thursday, January 01, 2009

Egg Drop Soup by Moi

So guess what??? I cooked tonight. Well for myself. My hubby doesn't like Egg Drop Soup. I'm so proud though because I never, ever cook anything that doesn't involve microwaves or boiling Ramen Noodle Soup on the stove. But I made this after craving it something awful last weekend. I had some from my uncle by marriage's Chinese Bistro in Louisville last weekend and have wanted it since then. Anyway, here's the recipe courtesy of Yahoo! Food. Try it and let me know what you think!

Restaurant Style Egg Drop Soup

  1. 4 cups chicken broth, divided
  2. 1/8 teaspoon ground ginger
  3. 2 tablespoons chopped fresh chives
  4. 1/4 teaspoon salt
  5. 1 1/2 tablespoons cornstarch
  6. 2 eggs
  7. 1 egg yolk

Nutrition Info

Per Serving

  • Calories: 94 kcal
  • Carbohydrates: 4 g
  • Dietary Fiber: 0 g
  • Fat: 5 g
  • Protein: 5 g
  • Sugars: 0 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

2. Cooking Directions

  1. Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.
  2. In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

Yield: 4 servings