My siblings and I were talking last night, and while the meandering conversation touched briefly on both Tolstoy and twerking, it settled for a bit on Grandma Stoller’s pot pie.
It’s not what you’re thinking of, with the crust and the peas and carrots. That’s good, too, but in our family pot pie has always meant chicken and noodles. The noodles are thick and square and homemade. And ever so tasty.
So I’m making them for supper. I haven’t made them in years, but I haven’t forgotten how.
I still know the recipe by heart, and it still makes me laugh.
Pot Pie Noodles
– two eggs
– two half shells of milk
– as much flour as you need