Menu for a snowy day.

Working from home, it’s snowing. Soup and chili on the stove, cats at my feet (well, once they stopped chasing snowflakes out the window). Watching an old episode of Angel. So clever.

“This is only the first layer. Don’t you want to see how deep I go?” (Fred)

“In my time Nightmares walked among us. Walked and danced, skewering victims in plain sight, laying their fears and worst desires out for everyone to see. This, to make us laugh… and now nightmares are trapped inside the heads of humans, pitiful echoes of themselves. I wonder who they angered so to merit such a fate.”
“This world must be a terrible disappointment to you.”
“I’m not too impressed with it myself.”
(Illyris and Wesley)

Egg drop soup

Perfect for a winter day, or a cold. Just as good as the restaurants’, I promise. (I tinkered with this one for a long time.)

  • 1-2 T butter
  • 1 shallot, chopped very fine
  • 1-2 T fresh ginger, chopped fine
  • water chestnuts, about 1/2 cup chopped fine
  • (optional) 1/2 t minced garlic
  • 1 carton of chicken stock
  • 2 cubes chicken bouillion
  • 2 c water
  • salt, pepper, and soy sauce
  • 2-4 T corn starch
  • 2 eggs, beaten with a bit of milk and set aside to come to room temperature
  • green onions
  • (optional) Trader Joe’s Won Ton chips
  1. In a heavy stock pot, melt the butter and sautee the shallots, ginger, garlic, and water chestnuts until the shallots are soft and brown around the edges a bit.
  2. Add the chicken stock, bouillion, and water. Bring to a simmer and add a bit of pepper and a splash of soy. You can also add a splash of rice wine if you have some on hand. Let it cook a bit on low.
  3. Mix the corn starch with enough of the stock to form a thin paste (do not add the corn starch straight to the pot–it will clump and be really gross). Slowly add the starch mixture back to the pot, stirring well. Bring the soup to a boil and cook 4-5 minutes, until it’s thick and glossy.
  4. Now, for the egg. There’s a trick to it, and two sets of hands are useful. Turn the pot down as low as possible (if you’re on an electric stove, turn it off). One of you can stir the pot–in one direction–and keep it going while the other pours the egg over the tines of a fork. The stirring makes it string out, and pouring over the fork makes it thin ribbons instead of big snotty clumps. Once the egg is all in, keep stirring (in the same direction) a bit longer. If you’re worried about it being completely done, bring it up to a low boil, then turn if off. (I usually just turn if off, and I haven’t died.)
  5. Add salt or more soy to taste. Serve hot with won ton chips.


  • Add cooked cut up chicken to the stock before you add the corn starch.
  • When reheating, add potstickers or dumplings. Cook till they’re done.

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