Just-One-More-Meal

Just when you thought I couldn't wring another dish out of last Sunday's chickens--chicken soup! Michael had made us oatmeal and toast for breakfast, but by 1:30 we were both famished (in that attractive way that affluent people living in the world's richest country can be hungry), so I agreed to make grilled cheese sandwiches. Michael left to buy flowers while I cooked.
Alas, there was no bread in the house. Not entirely true, as we had plenty of multi-grain sandwich thins, but if you want the world's lamest grilled cheese sandwich, use thins. Yekh! I called him and he came home with not only big hanging baskets of wave petunias and a huge pot of geraniums, but also a loaf of whole wheat and a loaf of rye.
Since I couldn't make the sandwiches while he was gone, I decided to go ahead and make soup. I had a quart-and-a-half of rich, herby chicken stock, so all I needed was something to add to it to give it texture. I chopped up four carrots into a small dice and put them in a dutch oven with a teaspoon or so of olive oil. As that was heating, I grated a piece of fresh ginger into the pot. I had forgotten how hot ginger is--I licked my finger and set my mouth on fire.
After the carrots had been in for about two minutes, I added a carton of Swanson's broth and let that come to a boil.Next I poured in the real broth from the roasted chickens.l When that was at a rolling boil,. I threw in half a box of whole wheat rotini and let it cook for 9 minutes (per the box instructions) and then turned the heat to low. It continued to simmer and thicken up a little.
By the time Michael got back I had sliced some jarlsberg, which went perfectly with the rye. Five minutes after his return, we were eating grilled cheese sandwiches, chicken-ginger-carrot soup, and a bottle each of Maine Root ginger brew.
Afterwards, we went outside to see the flowers he had bought, and we walked around the house, holding hands. and admiring his handiwork. Spring is finally here, just in time for Mother's Day.