Amanda over at First Milk is a girl blessed with inspiration. She came up with Boyfriend's new name, He-Mouse. She's off to France to gallivant and flaneur for awhile, and pretty soon. And last week she posted about Maurice Sendak's "Chicken Soup with Rice," which Mouse loves. She set off an awful craving over at our house. So I went snooping for an easy Chicken Soup with Rice that still tasted like the classic. I did this recipe, which is excellent, and substituted beef broth for that whole cooking-chicken-bones part. I didn't bother with fresh parsley, but used the fresh herbs we had on hand and whatever was in the spice cabinet. I added lots more carrots, and served it with a hunk of buttery Jarlsberg cheese.

I believe that proper Chicken Soup with Rice ought to cook for at least two hours, bubbling away while tummies growl in anticipation. Here is some soup for you. (Especially for Amanda.)