Tuesday, February 28, 2012

Caring for the Sick Ones

She's finally seeing the fruit of generosity, though she might not know it yet. From the first crossing of the threshold, big one has set the standard of giving. Bring Sissy's blankie. Find Sissy's passie. Carry Sissy's bottle to the sink. Share favorite toys with her new favorite person. She cultivated a relationship of caring. Now Sissy's responding in kind.

Bunch of sicko's yesterday. The BRAT diet and pedialyte trying to calm upset stomachs. Small one's been the longest sufferer. But when big one tripped and caught her fall with her face, small one raced to find Lambie for comfort. During afternoon pit stop, small one snatched both bottles from me and marched off to find her sister, ready to share the spoils. I still smile reflecting on how they care for each other.
Caring starts at the top. Tired from hopping out of bed to clean up sick, a migraine brewing from the lost sleep, self-pity and self-interest threatened to run the day. They learn caring and selflessness at home from mom and dad who learn from Christ. He was never too tired for the sick. I don't need to be either.

Food might not be for comfort. ButI think when sick, comforting food speed healing. My mom always made spaghetti and clam sauce. To this day, every time my nose runs, I start graving garlic and seafood. DH ate chicken noodle soup. Classic. Since he was the really sick, I set about making chicken noodle soup with no noodles and no chicken. An exercise in culinary creativity.

Chickpea Noodle Soup

Handmade Egg Noodles
2 c quinoa flour or whole wheat flour
1/2 t salt
Whisk together in a large bowl. Make depression in center.

2 eggs, beaten
2 T olive oil
2 T cold water
Pour into depression. Mix thoroughly using hands. Should form a pliable dough. If using wheat flour, knead for 10 minutes and allow to rest for 1 hour. If using quinoa (or other whole grain gf flour), no need to knead or rest because you're not aligning strands of gluten.

Roll out on a well floured surface, creating a rectangle, 1/4" thick. Roll the rectangle length wise and cut across, creating 1/4" strips. Unroll and lay flat on a towel to dry for at least an hour.

The Soup
1 1/2 c dried chickpeas (could substitute canned chick peas, but the flavor is different)
2 T olive oil or butter
2 celery stalks with greens, chopped
3 large carrots, chopped
1 scallion, chopped
2 cloves garlic, chopped
2 sprigs thyme (or 1 t dried thyme)
2 bay leaves
6 c water or veggie stock
1/2 t lemon juice
Salt and pepper to taste

Soak overnight and cook the chickpeas until soft (cook about 2 hours if not pre-soaked). In a large stock pot, heat oil over medium. Add veggies when oil starts to smoke. Cover and sweat for 4 minutes. Add thyme, bay leaves, water, lemon juice, and chickpeas. Simmer until veggies are tender and flavors meld, about 20 minutes. Add noodles and simmer for 8-10 minutes until noodles are cooked through.

Easily feeds four mouths who were grateful for simple nutrition today.

Thanks to Daily Soup and Deaf Smith for the basic recipes.

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