Succuss Story from the Chef of Food Salvage

I love making something out of leftover scraps. Tonight is our last night in Arkansas for the Artosphere music festival, in which Katy is playing, and after putting the boys to bed I found the ultimate scenario awaiting the Food Salvage Chef: Katy had pulled out all the uneaten scraps onto the kitchen counter, including

• a half bowl of Thai coconut and lemongrass soup
• a small bag of dry egg noodles

I dumped egg noodles into the soup, cut it 1:1 with water, microwaved it to boiling, covered it, and microwaved it 4 more minutes at power level 2 to set.

The result was delicious. The natural flavor of the egg noodles complemented the soup perfectly, and of course they picked up a ton of flavor by soaking up half the soup. Not overly flavorful like in the restaurant, but perfectly wholesome, and wonderfully soothing on the stomach. I love it when things work out like that.