CREAMY CHICKEN NOODLE SOUP

 2 c diced celery
1c diced onion
1 package frozen egg noodles
4 c chicken broth
2/3 c butter
2/3 c flour
1 quart milk or half and half
salt and pepper to taste
2 c chopped meat from rotisserie chicken

Cover celery, onion, noodles and with chicken broth and cook until slightly tender. While the veggies and noodles are cooking, make your rue in a smaller pot.  Melt butter over low-medium heat. Add flour to thicken.  After it is thickened, add milk or half and half. Salt and pepper to taste. Stir until slightly thickened and add rue to the soup. Add chicken. Simmer for a few minutes and serve. 

This recipe is a family favorite from Dawn Thompson

Sourdough Pizza Crust

480 grams flour

300 grams water

100-200 grams sourdough starter

15 grams sea salt. Combine all ingredients in a bowl and mix to a shaggy, rough ball forms. Cover and let rest for an hour. Stretch and fold 3-4 times and let dough rise for a couple of hours. Cover bowl and let rise in the refrigerator 8-12 hours. Remove from refrigerator and let it sit on counter for a couple of hours. Divide in two and gently pull into pizza crusts leaving bubbles intact. Place on parchment paper and add pizza ingredients. Set oven to 525 degrees. Bake on a pizza stone for 15 minutes. Halfway through the cooking time, grab the front edge of the parchment paper, and quickly rip it out from under the pizza. Finish baking. 

Recipe: adapted from Cultured Guru