chicken noodle soup

Chicken noodle soup made earlier and frozen. In scrounging mode, I noticed the bags there in the freezer and thought, "That'll work just fine."

The thing is, though, the whole batch was left a little on the bland side so that smaller reheated batches could be seasoned variously. Upon taste-testing I thought, "You know, bland is one thing, but come on, this is like for a baby or something."

But even this didn't help enough. The bowl was adjusted further, first with sea salt, then with cayenne, then finally with some kind of greenish curry and more pepper. At last the point was reached of verging on having gone too far, and that is what I like. 

I stirred it so much my dad-gum noodles are all breaking.

It's a very simple meal, really, not that much to show. So here, have yourself some food porn arts.