Whatever you call it, the stomach virus circumventing it's way through the community attacked my husband without pity Friday night while he was at work here at The Brazil Times.
Around 6:30 p.m., Jason's "rumbly tummy" went "whoops" and it was downhill for the rest of the weekend.
Then, from late Monday night through Tuesday evening, my son whoopsed his way onto the living room couch and missed school.
The first food they were able to enjoy was "Chinese Vegetable Soup."
This is an easy but flavorful Asian flair on the mother's cure-all remedy.
It's almost too easy!
Sauté two pounds of skinless, chicken tenders seasoned only with salt and pepper in two tablespoons of butter and one tablespoon of extra virgin olive oil until a light crispy brown in a Dutch Oven.
Remove chicken, cut into 1-inch pieces and set aside.
Add to the Dutch Oven one medium white onion, half of a red onion, a package of clean fresh mushrooms, three stalks of celery and one entire stalk of fennel, all thinly sliced. Let the vegetables cook until transparent and then add 1/2-cup of frozen snow peas, one can each of bean sprouts, water chestnuts and stir fry vegetables to the pot along with two large cans of chicken broth.
Add four chicken-flavored bouillon cubes, one tablespoon of freshly cracked black pepper, a 1/2-teaspoon of crushed pepper flakes, a shot of soy sauce and a 1/4-cup of white wine to the pot, while bringing contents to a rolling boil then reduce heat and let simmer for 30 minutes.
Season with hot sauce to taste and serve with rice or ramen noodles and crunchy Chinese noodles.
Now, if you want a quick fix for this recipe, use a rotisserie chicken from the grocery store instead starting from scratch. Skin the chicken, chop or shred the meat and then continue with the recipe.
If you want a vegetarian version, replace the chicken with tofu.