Yesterday Mimi and I took a 3 hour drive to Murfreesboro so that she could audition for Govenor' school. Honestly, I had not looked forward to a three hour drive there, a 10 minute audition, and a three hour drive back.
I'm so glad we did this. Not only did she nail the audition but we had one of those golden moments when time just stops. There was quite a few rounds of careeoke, where we sing all of our favorite songs off of the I-pod. There was a new found restaurant called Demo's where we discovered "baked chicken soup". Really incredibly good. And then there was the telling and remembering of stories from all of those "Yesterdays". I would do anything to hold onto moments like these with all of my children, forever.
Oh and let's not forget the baked chicken soup.
Ingredients:
5 cups chicken broth
5 cups water
5 teaspoons chicken bouillon granules
4 cups cubed, baked chicken (or shredded rotisserie cooked chicken)
1 cup uncooked long grain rice
3 eggs
1/8 cup lemon juice
1/4 teaspoon dried oregano
Pepper to taste
Directions:
In a Dutch oven or soup kettle, combine the first three ingredients; bring to a boil. Add the chicken and rice. Reduce heat. Cover and simmer for 15 minutes or until rice is tender.
Whisk together eggs and lemon juice; quickly stir into soup. Add oregano and pepper. Serve immediately.
