MJ was off doing churchly things the other night and I was left on my own, to fend for yourself, as she put it. I’m used to fending, so I dug around the kitchen and found a half-used can of spaghetti sauce and a half-empty box of miniature spaghetti — thin spaghetti noodles about an inch long, terrible for winding on your fork (even if you use a spoon), but good for a quick spaghetti dinner. I ate all the sauce, but there was a cup or so of noodles left. Noodles and sauce are about as hard to balance as milk and cookies. The next morning I mixed about a half a cup of them (it’s hard to measure noodles) with this week’s chicken broth.
Setup: 1/3 cup of stone ground rolled oats, one cup of broth, half a cup of leftover miniature spaghetti noodles, two dinner teaspoons of potato flakes, salt. Cook for 10 minutes or so, depending on the exact style of oats. Add the potatoes at the end.
Results: Most excellent. Tasted just like chicken-noodle soup with added oatmeal. You need a good, strong broth though.