I have a little more time on Sunday mornings so:
4 beef dumplings my sister-in-law made (these were frozen) with 1/2 c fresh egg noodles (from Ranch 99) and 3/4 c of brocolli in 1 c homemade chicken stock. I also ate 2 purple plums.
I cooked the dumplings & noodles in boiling salted water. Drained. Then heated up the chicken stock with a pinch of sea salt and dash of tamari to a boil – (chicken stock I make in big batches every few weeks and store in jars in the feezer.) I tossed in the brocolli and when that was tender threw in the noodles and dumplings. Took me about 15 minutes tops. This will keep me going until mid afternoon 
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