Wednesday, May 28, 2008
Poor, Poor Broken Kaden!
The phone call from the school started in a way that made me worry. "Jill? Hi, this is Karen from the elementary school. First, Kaden is fine." Why is it that, when something bad has happened, they always start that way? The secretary continued to tell me that Kaden had fallen off the playground equipment and was in the office with ice on his arm. "He says that he wants to go back to class so we are going to send him, but you might want to look at his wrist later, he says it hurts."
When Kaden got home, I knew there was something wrong. Kaden will milk an injury for about five minutes to get some sympathy, after that, he goes on with his life - faking an injury just interferes with his play! But this day he was not using his left arm. I asked him to move it, he could but he said it hurt. When I didn't ask him to, he wouldn't move it. I tried tricking him into moving it but without fail he used his other arm. I decided a doctor needed to look at it. Unfortunately, it was too late to get an actual appointment for that day and so we needed to take a trip to Urgency Care. Three hours later, we came home with the news - he had broken both bones in his left arm just above the wrist. The sent him home in a rigid splint and a week later he got a bright red cast.
Since we spent three hours in Urgency Care, and Kaden was feeling pretty sore, I decided it was time for some comfort food. We had Baby Soup. I call this recipe Baby Soup because I found a recipe similar to this in a cookbook in which the author recalled that this was the soup that her grandmother always made for her when she was very little and she had always called it Baby Soup. The name stuck even though I have altered it and made it my own.
Sauté in olive oil:
1 carrot, finely chopped
1 stalk celery, finely chopped
1/4 of an onion, finely chopped
4-6 c. chicken stock (enough for however many people you wish to serve)
Bring to a boil and add:
1/2 c. of miniature pasta (alphabet letters, acini de pepe, or whatever)
cook until pasta is done. At the last minute stir into the gently boiling soup:
1-2 eggs, well beaten.
Cook until eggs are cooked (it will take about 1 minute, the finished soup will look a little like egg drop soup you get at the Chinese food restaurant).
Serve and top with grated Parmesan cheese.
This is good with crusty bread and a salad or some fruit. You can alter this by adding some sesame oil and leaving off the Parmesan cheese.
Yum! And super easy too!