Because no single way of eating works for everybody.
I’m not actually sneezing, it’s true. But I am certainly fighting a cold, and I didn’t want to use words like “snarfling” or “mucous” in the title.
Years ago I had a Japanese doctor who told me that his mother used to boil earthworms and make him drink the water as a cold remedy. I have never tried this, and I’m not going to – with all due respect to Japanese folk medicine, it sounds like it would taste just awful.
Instead, there’s garlic – the Stinking Rose.
Garlic is not only delicious, but it’s got all kinds of medicinal and health benefits. It says so right there in Wikipedia! It also says there’s no evidence that garlic is any good for preventing or curing a cold; but who cares? It’s soothing, it’s full of natural antibiotics, it goes really well in chicken soup which is also good for a cold – and it sure as heck tastes better than worm-water.
I mean, it must.
Nope. Not going to try it, not even for comparison purposes.
Garlic Chicken Soup
cooking oil of your choice (I like coconut oil)
4 quarts chicken stock, home-made (or from a can or tetra if you must, but not the powdered kind)
1 or 2 medium onions, chopped
6 to 8 cloves of garlic, finely chopped
as much chopped cooked chicken meat as you like in your soup
3 or 4 carrots, chopped
1 stalk of celery, chopped, if you like celery in your soup
1 or 2 teaspoons of dried herbs if desired – thyme, parsley, rosemary and tarragon all go well, or choose the herbs you prefer. If using fresh herbs, triple the amount.
salt and pepper to taste
In a large pot or Dutch oven, soften onions and garlic in oil. Add carrots and celery; cook for a few minutes. Stir in herbs, salt, pepper, and chicken stock. Bring to a boil, reduce heat, cover, and simmer until vegetables are tender. Enjoy.