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chicken
Soup DAYS
good
food for sickies | 1
2 3
continued from page 2
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Chunky Apple Sauce
When at 16, I had my wisdom teeth
yanked, I couldn’t eat solid foods for nearly a week. With cheeks
swelled up like a chipmunk and mouth protesting in excruciating pain
anytime I introduced anything too hot, or too cold, or requiring any
motion more involved than swallowing, it was back to baby foods. The one
thing I remember enjoying about that otherwise horrid week was that my
mom made me apple sauce, thick and slightly tangy, just a little bit
chunky.
Apple sauce takes more work than chicken soup, but when you’re
feverish and want something chilly and soothing, there’s nothing
better than cold apple sauce. Warm apple sauce can be quite lovely as
well, and somehow has the advantage of seeming more authentically
homemade.
To make a big pot of apple sauce, peel, core and roughly chop up 5-6
apples. This is the time-consuming step, so if you can, get someone who
loves you to help out (or take over altogether). Place the apples in a
pot and add water to halfway cover. Sprinkle with cinnamon. Add half a
lemon’s-worth of juice if you happen to have lemon on hand (this is
purely for aesthetic purposes, as it prevents browning, so feel free to
skip this step). Bring to a boil then simmer, covered, until the apples
are good and mushy. Mash up with the back of a spoon, season with sugar
and cinnamon, and let cool. Spoon into a BDB and enjoy warm (not hot) or
chilled.
| For the
technologically advanced, let the microwave do the work. Combine
apples with 1 cup water in a microwave-friendly dish. Cover and
cook for 10 minutes.
o o o o o
Of course, when you’re so ill that you just can’t bear to
be standing in the kitchen for even ten minutes, there’s
always Campbell’s. It’s fast, it’s warm, it’s salty, it’s
filling. And you should take advantage of the fact that it only
tastes really good when you’re very, very hungry and very,
very sick.
o |
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overheard
on the boards:
"Potato soup
is very soothing. Especially if you have had a stomach bug. My mom made it by peeling and slicing potatoes and boiling them 'til soft. Then drain the water and add milk and butter. Its pretty much like mashed potatoes just lumpier and with more liquid."
—LayneC
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out these related
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stock tricks how
to make homemade chicken/veggie stock
12 kitchen timesavers
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