"Rusty’s Late Night Insomnia Soup for one, please."

So here’s the deal. 2:30 in the morning, I wake up, a little headache just starting to throb in my right sinus. I toss. I turn. Just like last night.

Jeez. Last night I was up at 2 — and didn’t get back to sleep until 6. My wife’s alarm went off as I was climbing into bed.


Tonight was different. The headache, first, so I took a quick BC. But I was hungry. I’m trying to lose weight, exercise, and I didn’t want anything heavy, starchy, or filled with calories. Soup sounded about right, but I just wanted enough for one . . . and I wasn’t in the mood for the canned taste of Campbell’s, and we didn’t have any Cup a’Soup.

SO . . .

The recipe for Rusty’s Late Night Insomnia Soup (for 1):

1 cup water
1 chicken bouillon cube
1 egg
Sprinkle of parsley flakes
Sprinkle of chives or chopped green onions
Sprinkle of garlic powder

Boil the bouillon cube in the water. While the water is getting hot, beat the egg like you’re going to scramble it.

When the water boils, make sure the bouillon cube dissolves, then add the garlic powder, the chives, the parsley, the salt and pepper, all to your taste.

Stir the broth while you slowly pour in the egg, drop by drop. The boiling water will cook the egg, and your stirring should shred the egg and keep it from clumping (but if you like clumpy eggs in your soup like me, just stir the broth a little).

Let the egg and soup boil for about 30 seconds, and you will now have a cup of Rusty’s Late Night Insomnia Soup — basically, homemade egg drop soup, Rusty-style.

Now get to bed.

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