What's for Dinner, Sun., Feb. 15, 2026 [View all]

I've been making chicken noodle soup using my own broth, which I started a couple days ago.

Love it because I can make a lot of something and freeze it for another time. I also was cleaning cabinets and found those seal a meal things and the machine to do it. I am gearing up for gardening season, when I will have little time to cook. Having pre-cooked meals in the freezer will give me the time I need in the gardens.

To make the chicken soup different for each serving, I'm:
--making the noodles separate
--making lemon parsley orzo
--making matzoh balls

Then I'll just add whichever one I want to the soup.

In addition, I'll have a few herb mixtures:

--chopped cilantro and scallion to put over the top
--chopped rosemary
--chopped parsley

Also, I air-fried the carrots and gave them a very scant honey-thyme glaze.

If I have the energy, I'll make cornbread with tiny cheddar cubes and green chilis.

Kombucha: Tangerine, using fresh tangerine juice that I squeezed.

Dessert: almond biscotti and Earl Grey tea.