Friday, March 27, 2020

Tastes Like We Remember

When the kids were little, they went to a daycare which had its food provided by the daycare provider's husband's restaurant. One of the most popular items was chicken-orzo soup, aka Avgolemono. The kids both loved it, as did the adults. From time to time we would go back to his restaurant and buy it by the quart. But it's been a long time since we've been able to do that, and he doesn't have it on the menu every day. I decided to try my hand at making it.

I found this recipe on line and made a few tweaks based upon what I had in the house. Instead of four quarts of chicken stock I used two quarts of my "Ducken" stock and two quarts of water. I used about 3/4 cup lemon juice. Other than that, I followed the recipe to the letter. One thing I would change for the future would be to try using four eggs instead of three. It just wasn't thick enough. Otherwise, it tasted just like we remembered. The children were pleased.

The other project for today was more bread. Now that everyone is home and eating lunches here every day I need to make bread much more often. In my quest to get softer sandwich bread from my starter, I tried something new with this batch. I replaced some of the water with 1 cup of milk. I'm pleased to say that the bread is super soft and springy, and I will definitely use that trick again!

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