It turns out the internet can tell you a billion and one ways to make egg drop soup; everyone’s version is different, and in that sense there’s nothing special about mine.  :-)  When adjusting the contents and flavors of this recipe, I was shooting for something that covered both “tasty hot broth-y soup with ginger in it” and “good working substitute for chicken noodle soup for sick people.”
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Two people have made this ice cream and it was great both times! That being said, I realize strawberries are out of season, so you may not make this for a while. It’s worth using fresh strawberries at least for the cup that you mix in near the end. Ones that have already been frozen just aren’t good for that. You could make the syrup out of frozen ones, though. That shouldn’t matter a bit. One way or the other, I hope you enjoy it!

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Around here, apple season and blackberry season overlap, and I couldn’t help but think “I wonder if apple and blackberry pie would be any good? Well, we tried it and can conclusively say yes, yes it is!

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Sometimes I think the best way to come up with a new recipe to try is to spend some time around people who aren’t on a restricted diet.  We get used to only certain foods or kinds of food being available — being possible — and I at least tend not to think about whole kinds of food I can’t have, like cheesy crackers.  Then I spend a few weeks around my best friend’s baby, who loves Goldfish, and I think, “I wonder if I could make those?”  And it turns out the answer is yes, and they’re delicious.  :-)
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