Porridge
Now, this is comfort food. I made a big batch of chicken stock for our favourite chicken macaroni soup. It was extra flavourful, as my mum (who was visiting at the time) had done a chicken roast, and added half a cup of distilled chicken goodness, sans fat, to the stock. A week later Dzung used the leftover stock, which we had frozen, to make a batch of porridge, complete with chicken, mushrooms and that bready stuff from Chinatown :)
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