linden and rosemary

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Coziest Chicken Noodle Soup


To see the earth as we now see it, small and blue and beautiful in that eternal silence where it floats, is to see ourselves as riders on the earth together, brothers on that bright loveliness in the unending night, brothers who see now they are truly brothers.

Archibald MacLeish, 1968

Some things feel wrong:

-A house without windows
-Not saying I love you before hanging up the phone
-Easter without deviled eggs
-Taylor Swift
-Cigarette ads
-A horse with no name
-Decaf coffee, so wrong
-High heels

Some things feel right:

-Pancakes on the weekend
-Tomatoes in summer
-Reading before bed
-Music in the morning
-Saying thank you for anything
-Eye contact
-THIS song
-Chicken noodle soup when you’re sick

Take care of each other…

Coziest Chicken Noodle Soup

Serves 4-6

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 large carrots, halved lengthwise and cut diagonally into 1/2-inch-thick slices
  • 2 celery ribs, halved lengthwise, and cut diagonally into 1/2-inch-thick slices
  • 6 fresh thyme sprigs
  • 1 bay leaf
  • 1 large sprig rosemary (optional)
  • 2 quarts low-sodium chicken stock
  • 8 ounces dried wide egg noodles
  • 3 small or 2 medium boneless skinless chicken breasts, cooked and shredded
  • Salt + cracked black pepper
  • 1 handful fresh flat-leaf parsley, chopped
  1. Heat olive oil in a large heavy pot over medium heat. Add the onion, garlic, carrots, celery, thyme, bay leaf and rosemary sprig. Cook and stir for about 6 minutes, until the vegetables are softened but not browned.
  2. Add the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender.*
  3. Fold in the cooked chicken and continue to simmer for another couple of minutes to heat through; season generously with salt + pepper. Remove thyme, bay and rosemary. Sprinkle with chopped parsley before serving.

*Noodles become soggy after a while, so this soup is best served right away – or make soup ahead minus chicken and noodles, bring to simmer again and add noodles and chicken before serving

Adapted from Tyler Florence

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You are the sky. Everything else — it’s just the weather.

Pema Chodron

LOLIVERLALA on Instagram

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Boozy Almond Milk Hot Cocoa


The whole world was this symphony, and there was not enough of her to listen…

Carson McCullers

It is softly, quietly, beautifully snowing outside. Heavy flakes laden with whimsy and magic. There is cocoa in my air. Vanilla. Cinnamon. Clove.

A snow day. Records spinning. How lucky.

Boozy Almond Milk Hot Cocoa

Serves 2

  • 2 cups unsweetened almond milk
  • 1 cinnamon stick
  • 2 whole cloves or a pinch of ground cloves
  • 2 tablespoons sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 cup dark chocolate chips
  • Splash of vanilla
  • Tiny pinch of salt
  • Spiced rum, Schnapps, or liqueur of choice*
  1. Heat almond milk, cinnamon stick and cloves in medium saucepan over medium heat. Bring just to a boil then reduce to simmer. Whisk in sugar, cocoa powder, chocolate chips, vanilla and salt. Stir constantly until foamy and smooth and piping hot.
  2. Add a good glug of chosen booze to two mugs and divide hot cocoa evenly. Sip and savor.

*If using a sweet liqueur, adjust sugar in recipe to taste

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golden curried croutons


This is the true joy in life, the being used for a purpose recognized by yourself as being a mighty one, the being a force of nature…

George Bernard Shaw

at a very young age, i showed the signs. bird books. rock collections. magnifying glasses and caterpillar jars. i some times wondered if we were simply a tiny droplet universe riding on a leaf somewhere. i mixed all the condiments in the fridge together, convinced something brilliant would be born. in 4th grade, i built a robot out of cardboard boxes and aluminum foil. wow. science made me happy. it’s always been in me, deep down there, showing itself consistently and awkwardly.

what i’m trying to say is that i found a mighty purpose. forced by nature, really, to a new and interesting place. i think i’ll try it for a while.

and as we know, all purpose, and the world itself, is built on soup + crunchy croutons. these golden squares are destined for steaming bowls of the finest lentil soup…

Golden Curried Croutons

Makes a bundle

  • Day-old bread, cubed
  • Olive oil
  • Curry powder, about 1 heaping teaspoon for a sheetpan-ful
  • About 1/4 teaspoon cinnamon
  • Sea salt + cracked pepper
  1. Preheat oven to 350F and line a large rimmed baking sheet with parchment paper.
  2. Spread bread cubes on baking sheet and drizzle with a good amount of olive oil. Sprinkle with curry powder, cinnamon, salt + pepper. Toss to coat.
  3. Bake for about 10-15 minutes, tossing once, or until lightly crisped and golden brown. Float on your finest soup.

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