Homemade Chicken Pappardelle Soup: Comfort in Every Spoonful

 

I like my chicken noodle soup hearty enough to count as a real meal, so I skip the skinny spaghetti or tiny egg noodles. Instead, I go with wide pappardelle—broken into spoon-friendly pieces. It turns the soup into something substantial and satisfying, the kind of bowl that makes the men in my life ask for seconds (and thirds). I wouldn't dream of making it any other way now.

 

 I've always sworn by chicken soup as my go-to remedy. The moment I feel the slightest hint of a cold coming on, I reach for a mug of warm chicken bone broth and sip it for a day or two—and somehow, the symptoms just vanish. Similarly I make a point to enjoy chicken noodle soup at least once a week as preventive medicine too, because let's be honest, it's delicious. Nothing could be simpler, especially when you've got homemade chicken stock stashed in the freezer like I always do. Pull it out the night before to thaw, and the next day it's basically just heating everything up, tossing in a few extras, and dinner (or lunch, or comfort in a bowl) is ready.

Hearty Homemade Chicken Pappardelle Soup

1½-2 c. cooked chicken, torn or cubed (I prefer tearing for that rustic, homemade feel)
2 qts. homemade chicken stock
2 ribs celery, sliced
3 medium carrots, diced
2 c. egg pappardelle pasta, broken into large pieces 
2 T. freshly chopped parsley 
1 T. freshly chopped chives 
Salt and freshly ground black pepper, to taste 

In a large pot, bring the chicken stock to a gentle simmer over medium heat. Add the sliced celery, diced carrots, and broken pappardelle. Let it simmer uncovered for about 10 minutes, or until the pasta is tender and the vegetables have softened. 

Stir in the cooked chicken, chopped parsley, and chives. Heat everything through for another minute or two—don't let it boil hard once the herbs are in.  Taste and season with salt and pepper as needed. Ladle into bowls and serve hot. 

Serves 6 generous portions.

This soup is pure comfort: nourishing, quick, and endlessly reliable. Whether you're fighting off a bug or just craving something warm and homemade, it never disappoints.

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Coca-Cola Carrots

 

I stumbled across this recipe while browsing Southern Living’s Easter side dish roundup, and I’m so glad I did. I served these Coca Cola Carrots with our Easter ham as I mentioned in Tuesday’s post, and they were an absolute knockout — hands down the best carrots I’ve ever eaten. 

The combination of sweet cola, savory shallots, tangy Dijon mustard, and a touch of brown sugar creates the most incredible glaze. But here’s the real secret: don’t skip the toasted pecans. They add the perfect crunch and nutty finish that takes this dish over the top.

These carrots strike that magical balance — tender but not mushy, sweet but not cloying, with just a hint of heat if you add the crushed red pepper. They feel both comforting and a little unexpected, which is exactly what I love in a holiday side dish.

Coca Cola Carrots

 6 T. unsalted butter

½ c. chopped Melissa’s shallots

4 (5-inch) sprigs Melissa’s fresh thyme*

2 lbs. carrots, peeled and sliced diagonally ¼-inch thick

1 (12-oz) can Coca-Cola

½ c. chicken stock

2½ T. country-style Dijon mustard

2 T. light brown sugar

1½ t. kosher salt

⅛–¼ t. crushed red pepper (optional)**

 ¼ c. chopped toasted pecans

Melt the butter in a large 5- to 6-quart Dutch oven over medium heat. Add the shallots and cook, stirring often, until just softened, about 2 minutes.

 Add the thyme sprigs, sliced carrots, Coca-Cola, chicken stock, mustard, brown sugar, salt, and crushed red pepper (if using). Bring to a rolling boil over medium-high heat, then reduce to a simmer. Cover and cook undisturbed until the carrots are just tender, about 8 minutes.

Using a slotted spoon, transfer the carrots and thyme to a platter; discard the thyme sprigs.

 Increase heat to medium-high and cook the sauce uncovered, stirring often, until it thickens and reduces to about ½ cup, 8–12 minutes.

 Return the carrots to the pot and cook over medium heat, uncovered and stirring frequently, until they are tender and beautifully glazed, about 8 minutes more.

 Transfer to a serving platter, sprinkle generously with toasted pecans, and garnish with fresh thyme. Serve immediately.

Make-Ahead Tips

These carrots are wonderfully forgiving for holiday entertaining. You can peel and slice the carrots up to two days ahead and store them in the refrigerator.

 For even easier serving, cook through Step 3 (slightly undercooking the carrots), then store the carrots and sauce in separate airtight containers for up to two days. Finish with Steps 4–6 just before serving so the glaze stays bright and the carrots don’t overcook.

If you’re looking for a standout side dish this Easter (or any time you’re serving ham), give these Coca Cola Carrots a try. They might just become your new favorite way to eat carrots!

 * I didn’t have fresh thyme so I used ¼ teaspoon of dried thyme

** I did not use.

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The Hair Dryer That Finally Impressed Me After All These Years

Occasionally, as you have, no doubt noticed, I like to share products with you that I find exceptional in one way or the other. In the past, I’ve shared those miraculous cleaning cloths, the carpet scraper, and the small shop vac; today I’m going to tell you about what I think is the best hairdryer on the market.

 

I've had my share of hair dryers over the years—some that wheezed like an old engine, others that took forever and left my hair feeling like it'd been through a desert windstorm. But this one? People, this is the first time that a hair dryer has genuinely surprised me.

 

My stylist mentioned the YAPOY Professional Hair Dryer when I complained about my ancient dryer finally giving up. I snagged it on a Prime Day deal (lucky timing), but even at the regular $38, it's a steal. The moment I turned it on, I thought it might launch me into the next room—the power is unreal. This lightweight handheld powerhouse (just 1.2 lbs) blasts air at 110,000 RPM and 47 m/s wind speed, drying my hair in 2-5 minutes flat. No more standing there forever, arms aching, while the heat slowly fries everything. 

 

What I love most is how gentle it feels despite the speed. It pumps out 200 million negative ions that lock in moisture for up to 24 hours, cut down on split ends, zap static, and leave my hair smooth and shiny instead of frizzy and dull. The smart settings are a game-changer: four temperature options, three speeds, a cool shot button to seal the style, plus a diffuser and smoothing nozzle for whatever look I'm going for. It's like having a pro stylist tool at home.

 

Bonus: it's surprisingly quiet at around 65 decibels (no more waking the house), energy-efficient at 1500W, and built with safety in mind—a four-layer system plus a detachable magnetic filter that keeps hair out of the intake. The ergonomic design, 360° flexible nozzle, and long 2.5m cord make it easy to maneuver, and it's compact enough for travel.

If you've ever battled a weak, noisy, or damaging dryer, do yourself a favor and upgrade. Once you experience this kind of quick, efficient drying without the damage, you'll wonder how you ever settled for less. Highly recommend. 

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Bourbon Gingersnap Ham | Alton Brown Inspired Recipe

 

I tend not to culinarily observe Easter because, once I lost my mom and her Easter brunches came to an end, it just didn’t feel right to do so. This year, though, something shifted. I decided it was time to step back into the kitchen and create a beautiful dinner for one—and it turned into one of the most rewarding days I’ve had in a long time. 

The star of the show was a show-stopping Bourbon Gingersnap Ham inspired by an Alton Brown classic. I couldn’t resist adapting it (it’s what I do), and let’s be honest—one spritz of bourbon seemed far too stingy. I bought a food-safe spritzer bottle just for the occasion and happily shared it with the ham throughout the baking process. The result? A magnificent, fragrant crust of mustard, brown sugar, bourbon, and crushed gingersnaps that made the whole house smell like a holiday dream. 

To round out the meal, I served the ham alongside my adaptation of that creamy, ubiquitous party potato casserole everyone loves, French Rustic Potatoes, a brand-new carrot recipe that was an absolute triumph (I’ll share that one soon!), and a nostalgic 1970s throwback: Pretzel Salad. Every bite brought comfort and joy. 

I spent the entire day in the kitchen, wondering why it took so long, yet it was completely worth it. By evening, I was so pleased with how it turned out that I texted my number-two son: “Easter dinner carryout for you and Emma is ready for pickup.” Sharing the leftovers made the day even sweeter.

 If you’re looking for a ham that’s anything but ordinary, this Bourbon Gingerbread Ham delivers big flavor and plenty of personality. Here’s the adapted recipe:Bourbon Gingersnap Ham

1 whole boneless ham

¼ c. Dijon mustard 

2 c. dark brown sugar 

2 oz. bourbon (poured into a food-safe spritzer bottle) 

2 c. crushed gingersnap cookies 

Heat oven to 250°F.

 Remove the ham from its bag, rinse, and drain thoroughly. Place it in a foil-lined roasting pan. Using a small paring knife, score the ham in a diamond pattern.

Tent the ham with heavy-duty foil, insert a meat thermometer, and bake for 3–4 hours or until the internal temperature reaches 130°F in the deepest part.

Remove from the oven and increase the temperature to 350°F.

 Pat the ham dry with paper towels. Brush on a liberal coat of mustard, then sprinkle with brown sugar, packing it loosely until the surface is coated. Lightly spritz with bourbon, then press on as much of the crushed gingersnaps as you can.

Insert the thermometer (avoid the old hole) and return the uncovered ham to the oven. Cook until the internal temperature reaches 140°F (about 1 hour), spritzing with bourbon every 15 minutes.

Let the ham rest for 30 minutes before carving.

 This ham is a true crowd-pleaser—sweet, spicy, savory, and just a little boozy. Leftovers are even better the next day!

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Clean and Presentable… Or So I Thought

 

Let me precede this by saying that I am not a drinking woman. That said, as I was getting dressed to go out yesterday (And I'm not out to impress anyone, I'm happy enough to be clean and presentable.), I was trying to put on a pair of dangle earrings. It was a short dangle mind you, because when you get older you don't want to be flashy.

One of them slipped out of my hand and, I presumed, hit the floor. So I took the other one off, put on a new set of earrings and went on my way. I did a little grocery shopping, picked up something at the pharmacy, stopped by the library, and went into the local barbecue place. (Big Woody’s Barbecue –the porksteaks! – but I digress.)

It was only when I got home, and happened to look in the mirror, that I spotted the dangle earring that I had tried to put on in the morning. It had caught in my sweater and was hanging, how can I put this, on my right chest-al area where one might wear a pastie (and I'm not talking the Irish hand pie).

Today was even worse.

Welcome to another slice of 'Life on Planet Pattie.' 

 

How are things going for you? Go on, I want to hear about your embarrassing moments.

This story is part of my series Life on Planet Pattie, about the foibles of life, resilience, and the occasional furniture-moving adventure.

 You might also enjoy:

A Winter-Weathered Miracle Under the Chair

My Dance with the Devil

 Nothing Is Ever Simple (Featuring a Refrigerator and My — GASP! — Underwear)

 Refrigerator Roulette, Round Two

 The Sun’s Sneaky Victory: My “Brilliant” Outdoor Freezer Defrost Debacle

 

Tavern on the Green Cookbook, A Treasured Keepsake from Central Park’s Iconic Gem, Reviewed

  

 I just spent a delightful afternoon with the Tavern on the Green Cookbook, and it’s every bit the celebration you’d expect from a restaurant that’s been dazzling New Yorkers for nearly a century. This isn’t just a collection of recipes—it’s a love letter to a landmark. The book opens with a rich, beautifully told history, tracing the restaurant’s journey from a humble 1870s sheep shelter to the glittering dining destination reborn under Warner LeRoy in the 1970s. You’ll feel like you’ve walked through its doors a dozen times, even if you’ve never been. The recipes are the heart of the book, and they’re as memorable as the setting. Standouts include the Grilled Butterflied Leg of Lamb with Red Wine-Garlic Butter, Roasted Prosciutto-Wrapped Scallops, and the Marathon Pasta served annually before the New York City Marathon. Each dish is tied to the seasons, with monthly sections ensuring you cook with the freshest ingredients. I’m not usually a lava cake fan, but the Chocolate Peanut Butter Lava Cakes—with their molten peanut butter centers—have me rethinking my stance. The Chocolate Challah Bread Pudding with Peanut Butter Sauce is another winner; I’m already planning to make the sauce alone for dipping banana slices. Practical touches abound. A “Pantry” section offers homemade stocks and staples you can prepare and store, while a thorough index makes everything easy to find. The photography is stunning—lush, inviting shots that make you want to cook immediately—and the stories of famous guests (from Madonna to John Gotti) add a dash of glamour.Whether you’re a home cook, a New Yorker with fond memories, or searching for a standout holiday gift, this book delivers. It’s equal parts history, inspiration, and delicious possibility.

You can order a copy here.  What a great gift for mom on Mother's Day!

Disclaimer: I received an advanced digital copy of this book from NetGalley in exchange for my honest review.

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Crème de Violette Almond Buttercream Perfect for Easter Cupcakes

 

As I mentioned in my violet lemon drop martini post, that you can read here, last fall I ended up with a beautiful bottle of Crème de Violette—the delicate French violet liqueur. Initially, I wasn’t quite sure what to do with it, but I must admit that I have been having fun. One sip of that floral, candy-like magic, and I was smitten. How could I not be? The subtle perfume of violets, just sweet enough without being cloying, had me dreaming of ways to bring that same elegance into baking. Enter Violet Almond Buttercream Frosting. Truly beautiful, perfect for spring, deliciously and uniquely flavored, it will captivate and delight any guest, who tries it.

If you already love a classic almond buttercream (that soft, marzipan-like warmth), this version elevates it into something truly special. The Crème de Violette weaves in those ethereal floral notes while adding a whisper of boozy sophistication—without ever tasting like a cocktail. It also gives the frosting the most gorgeous natural bluish-purple tint, so you only need the tiniest drop of gel food coloring to land on that dreamy soft violet shade.

I piped it onto vanilla and lemon cupcakes for an Easter test run, sprinkled some sanding sugar for whimsy, and… wow. It felt like spring in frosting form—elegant, feminine, and just a little bit fancy.

Here’s the recipe that’s been on repeat in my kitchen:

 Violet Almond Buttercream Frosting (with Crème de Violette)

3 c. confectioners’ sugar

⅓ c. unsalted butter, room temperature

1 t. clear vanilla flavoring

½ t. pure almond extract

1-2 T. crème de violette

1-3 T. whole milk (adjust based on desired consistency; use less if adding more liqueur)

1-3 drops purple food coloring

Purple sanding sugar or edible violet petals (optional, for sprinkling)

 In a large mixing bowl (or stand mixer with paddle attachment), beat the confectioners’ sugar and room-temperature butter together on medium speed until creamy and well combined (about 2–3 minutes).

 Add the clear vanilla flavoring, almond extract, and 1 tablespoon of crème de violette. Beat on medium-high speed for about 1 minute to incorporate.

 Gradually add 1–2 tablespoons of milk (start low) and beat on high speed for 4–5 minutes until the frosting is light, fluffy, and holds soft peaks. Scrape down the sides as needed.

 If you'd like a more pronounced violet note (without overpowering the almond), add the second tablespoon of crème de violette and beat again briefly. If it becomes too thin from the liqueur, add a bit more confectioners’ sugar (1–2 Tbsp at a time) or reduce milk next time.

 Add 1 drop of purple food coloring and beat on medium until fully blended (about 30 seconds). Assess the shade—it should develop into a soft, elegant violet as it mixes. Add 1–2 more drops if needed for deeper pastel purple, beating after each addition. (Tip: Purple can deepen over time as the frosting rests, so let it sit 5–10 minutes and re-check.)

 If the frosting feels too stiff for piping, thin with ½–1 teaspoon additional milk; if too soft, add a sprinkle more sugar.

 Transfer to a piping bag fitted with a star tip (like Wilton 1M). Pipe generous swirls onto cooled cupcakes.

Finish with a sprinkle sanding sugar for a sweet Easter touch, or edible violet flowers if available.

Notes:

 Crème de violette is potent—1–1½ Tbsp usually gives a noticeable but gentle violet essence that complements the almond beautifully without tasting boozy (the alcohol cooks off minimally in frosting, but it's subtle anyway).

 The liqueur adds a natural bluish-purple tint, so the food coloring enhances it to a pretty soft violet rather than grayish. Gel colors (like Wilton Violet or AmeriColor) give the best results with less product.

 Frosted cupcakes keep at room temp for 1–2 days or refrigerated up to 5 days. The liqueur adds slight moisture, so pipe soon after making.

 For extra Easter flair, pair with lemon or vanilla cupcakes—the violet shines against bright bases.

 This turns your almond frosting into a sophisticated, floral showstopper—perfect for spring! If the violet flavor comes through too strong (or not enough), tweak the liqueur next time. Enjoy your baking, and happy Easter!

 Yields enough for 12–18 standard cupcakes (or a thin layer on a 9”x13” cake).

This frosting has become my go-to for spring celebrations. The almond keeps it comforting and familiar, while the violet makes it feel fresh and unexpected—like a secret garden in every bite.

If you give it a try, I’d love to hear! Did the violet note come through just right? Did you go full pastel or deeper purple? Tag me if you bake it—I’m already planning my next batch.

 Happy baking, and happy Easter!

What surprise ingredient has sparked your latest obsession? Drop it in the comments—I’m always up for inspiration!

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