GOBOOT: Chicken noodle soup.

What in the sane world does an ice-cream flavored pedicure entail? The thought of having toes that taste like rainbow sherbet and pralines and cream doesn't exactly strike a chord with me. I would fear going anywhere near a hungry dog with my feet impersonating the insides of an ice cream shop. Poor puppy would be sorely disappointed.

I'm not just ranting the insane, there actually is such a salon that boasts ice-cream flavored pedicures. And it evokes this curiosity every time I drive past it.

Life's mysteries, who would have thought this would be one of them?

An ice-cream cone while I get a pedicure? Now that's something I could get on board with.

In honor of the not-so-mysterious, the dependable, and the timeless... we made chicken noodle soup tonight. And it didn't come from a can... not one part of it. Bam.

Now if only I could make homemade tootsie rolls... I have an childish craving at the moment for retro waxy candy. Timeless... yet still a bit mysterious.

Elisa's Chicken Noodle Soup

[I wish this was more impressive, but it's really quite simple - though not as simple as my 1950 edition of Betty Crocker's Picture Cook Book, which innocently called for chicken broth and noodles...]

Egg noodles

Shredded rotisserie chicken (about 2 cups for soup)

32 oz vegetable or chicken broth

<1 tbsp butter

1 sweet onion chopped

1 cup baby carrots (or 3 large carrots) chopped

3 stalks of celery chopped

sprinkling of oregano

sprinkling of thyme

2 cloves of garlic

salt & pepper (and more salt, especially if you use a low-sodium broth)

1. Cook chopped vegetables (celery, carrots, and onion) in medium to large stalk pot with just under a tbsp of butter until onions are soft. Add two cloves of minced garlic.