Now, I know what you’re thinking: “Um, Lauren, you already at least a dozen recipes featuring potatoes on here. You have two different recipes for roasted potatoes on here. If you keep this up, you are going to turn into a potato.”
Well, maybe I am. But guys, please. Hear me out. These potatoes are aaaawesooooome. Like, so good. They’re crisp and salty and so full of flavor. It’s probably safe to say that like them as much as the go-to recipe I can’t get enough of. I’ve made them twice in as many weeks, and I already want them again.
I don’t make rice all that often – for the most part, I only eat it with Chinese food takeout or in sushi rolls. But the other night, I decided that I wanted to make rice with dinner, but I didn’t want it to be plain. Or slathered in soy sauce. Or cheesy. Not that rice in those forms isn’t delicious, but I was looking for something … lighter. Fresher. Do I sound like a fabric softener commercial?
Look, guys, I hate to be the bearer or bad news, but in the next few months, you’re probably going to get walloped with a cold that just won’t die. You’ll pop Sudafeds like they’re tic-tacs. You’ll end up with a little raw patch under your nose from excessive tissue use. Sleeping and breathing at the same time will become a science you just can’t master. Your coworkers will shoot you withering looks and lather on the Purell as you spew pestilence sneeze for the 498329420th time. But it’s okay, because I’m giving you a really delicious chicken noodle soup recipe that will CURE YOU when the inevitable strikes. Well, probably cure you. Maybe. I certainly believe in the healing magic of homemade chicken soup, but I’m sure the dish has its naysayers. Including Colin, I’m sure, who was not magically healed of his weird flu-thing after eating multiple bowls.