Heirloom family recipes are always so precious. The cheeseball recipe card all greasy from spilled mayo and "illustrated" with dried cheese. The much dog-eared cookie recipe. I just love old, much-loved recipes so I was quite touched when my brand new mother-in-law gave me a short stack of Family Recipes in 2013.
That is until she'd left and I really looked at them.
It was one of those "Ummmmmmmm" moments when you've got to say something negative...but you're not sure how your spouse will take it.
Oh, I know what you're thinking. Ramen? Dried ramen!?! That's not cooking! That's 30¢, broke-as-a-joke, college dorm food that insults dedicated ramen chefs making it fresh in Kyoto every day.
Hey! Stick with me here. I wanna go to Hokkaido for the fresh ramen as much as the next gal but even dried American ramen is better than no ramen.
Would you believe that I'd never had ramen until my husband, Michael Thompson, introduced me to it last year!? Yes, at the ripe old age of thirty-eight, I fell madly in love with Maruchan Ramen. It became my default, never-let-me-down comfort food for a quick breakfast, lunch, supper or a midnight snack.
But...something was missing. Even with the Oriental flavor packet, it hinted at greater things and I was determined that our ramen would be not just a quick, easy and cheap meal, but delicious, nutritious and satisfying as well.
You know you're onto something when your local cropduster pilot can't say enough about your homemade Amish-recipe bread. "It is truly some of the best bread I have ever had," he wrote after tasting the bread I sold from my little roadside stand in 2017.
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