Incredible urge to eat a cheeseburger. Then 4 hours at the office putting the December issue to bed. “Can’t we come up with a better cover line than 'Seasons Greetings,' asks my boss? “Something clever and pithy with 'cookies' in it?” Well, I’m not feeling exactly pithy at the moment. Grrrrr.
On the way home a toothache presented itself (why is it in your 40’s all your teeth start falling out, or your fillings I should say). At around 9:00 p.m., I summoned the energy to make dinner, which I’m happy to report, is the pay off for anyone laboring through this blog—our Avgolemono soup from the March 2009 issue. Perfect, as I had chicken stock in the fridge, rice in the pantry, and of course I always have eggs and lemons. Comforting and perfect for a cold, rainy evening. Here it is:
Bring 6 cups chicken broth to a simmer and add 1⁄2 cup uncooked rice. Cover and simmer just until rice is done, about 15 minutes. Whisk 3 egg yolks with 3 tablespoons lemon juice. Whisk a ladle of hot soup into egg mixture, then add back to pot. Garnish with parsley and pepper. Great with warm pitas and store-bought hummus. Makes 8 cups.
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