For whatever reason, I’ve gotten sick quite a few times this year. It was nothing serious, mainly colds, but it’s annoying because I feel all out of sorts – sore throat, pain from swallowing, runny nose, irritated skin around the nose from excessive blowing, waking up with the sweats, and keeping your mom an arm’s length away. And all that leads to your mom trying to enforce a no-games-while-sick policy (I saved us from that one!), Airborne tablets, no sex, and chicken soup.
Chicken soup’s one of those foods I thought I could eat everyday of my life, but I am very wrong. Your mom’s convinced about the “essence of the chicken” as having powerful healing qualities, so she’ll make a large pot of it every time one of us gets sick and that’s what we’ll eat the duration of the illness. This comes out to about six days straight of chicken soup for lunch and dinner (three days for me, then just as I’m about recovered, she gets sick…or vice versa). I can’t wait until you join the roster so we can add three more days of chicken soup.
Given that we have to eat it so often, your mom thought it was a good idea to teach me her methods on how to cut up a whole chicken. In lieu of writing a guest post on her food blog (The Worktop!), I thought it’d be easier to just go to the source (but add about five more minutes to his process):
I don’t shy away from my kitchen duties, but it’s safe to say that everyone would be happier if your mom is the one cooking given my track record. I have produced meals where your mom would take a bite, spit it out, and then push the plate away (the one that’ll go down in history is the kimchi fried rice which is more accurately described as kimchi garnished with rice). Now we just split the duties so I’ll try and handle prepping, while she does the actual cooking, and everyone is much happier.
Here’s to the first of six days of chicken soup.