When the long Minnesota winter is starting to wear on us, there are certain classic recipes that we revisit every year. A bowl of homemade soup provides a fortifying boost of energy and straightforward, clean flavors that help a body endure the waning months of cold and darkness.
A steaming bowl of chicken or chicken-less noodle soup is a warming cure for winter blahs if I know one. It is so comforting if you have a cold. I don’t follow an exact recipe to make Chicken and Chicken-less Noodle soup. I chop a few peeled carrots, a few ribs of celery and onion, and saute them in a little oil until fragrant, but still crisp. Then, I add about 5 cups of broth, (homemade when I have it). I bring the soup to a point beyond a simmer and add two handfuls of frozen peas. When the soup returns to almost-boiling I add a few handfuls of egg noodles, and about a quarter cup of chopped fresh parsley. I like to use ample, wavy, dumpling egg noodles. They need 6-10 minutes of cooking time to cook to tender, but not soggy. 
In order to make chicken-less soup for myself, and classic chicken noodle soup for Bjorn, I saute chicken breasts or thighs separately. When the chicken is cooked through, I chop it and add a hearty serving of chopped chicken to his bowl. You can make a whole pot of chicken-less soup if everyone prefers, or you can saute the chicken along with the veggies if everyone at your house eats chicken. Before serving, I adjust the flavour with salt and pepper. If you are a stickler for following a recipe, Martha Stewart’s Chicken Noodle Soup is similar to my general guidelines, except that she doesn’t add peas; she opts for dill instead of parsley and she uses quick-cooking vermicelli noodles instead of wide egg noodles. This soup is flexible. You could add other veggies. For me, I like to stick to the classic Chicken Noodle soup ingredients, except that I leave out the meat.
A little while ago, Bjorn’s brother was under the weather, so we decided to bring him a serving of our soup. I removed a portion of the soup and put it in a disposable container before the noodles were fully cooked so that he could bring the soup up to temp without the noodles getting soggy.
To round out our care package, we added a bottle of fizzy mineral water for some electrolytes and a quarter-sleeve of saltines to go along with the soup.
I taped my handwritten instructions to a small bag with washi tape and we dropped the package off at Brett’s house, hoping to bring a little warmth and cheer to a dreary sick day. Homemade soup tastes wonderful and fills the house with a comforting aroma. This soup is made entirely of staples that are usually on hand in the pantry and freezer. Chicken Noodle soup cooks quickly and provides comfort, flavor and textures you just can’t get from a can. When you’ve had it with winter, remember to make this soup!
At Parlour we enjoyed a Gibraltar–a creamy, rich concoction of espresso and milk served with a flourish in a small glass tumbler. A Gibraltar isn’t on the menu, and you can’t have it to go. In the spectrum of espresso drinks, you’d find it somewhere between a cappuccino and a latte. Parlour has the art of coffee down. If you have been to 
We made our way home Sunday afternoon, across the snowy, wind-blown prairie, along the border between Minnesota and North Dakota and back to Saint Paul. We enjoyed our weekend in Winnipeg; a place where I feel at home, but always find I have much to discover. We enjoyed our discoveries, but most of all, we enjoyed time with our friends. To experience these pleasant spots I’ve highlighted, or discover other treasures in this friendly, vibrant city, I encourage a Minne to Winni roadtrip, bring your passport, and perhaps your parka– and bring home bread.
You might think a person’s natural “Salad Season” would occur in the summer. Since I started photo-documenting the food we eat, I have discovered our true salad season occurs in the deep winter. We certainly don’t have a dazzling array of garden and local produce available, but even so, we do our best to choose the best produce and canned goods available to get by. This is probably the season when we need hearty salads the most here in the Midwest. Our bodies are hiding in bundles of clothing, we spend our time mostly indoors and in natural darkness, and we inevitably encounter a number of virus threats on a weekly basis. I consider these light, bright, crunchy, energizing, nutrient rich, colorful salads, [along with sleep] to be one of the secrets to a maintaining a pretty reliable immune system. They are also my January-February hope that when spring arrives, I will feel and look more springy than a person feels in the depths of winter. 
