Some days, I’m ambitious and I make things like this clafoutis (note that my version is with plums rather than cherries):

Other days, my headache makes me want to die and I stay home all day. On those days, I have a particular food I like to make that is light, but also filling and comforting. Call it my take on the chicken soup: Thai Kitchen’s Bangkok Curry, with my own personal twist. The rice noodles are silkier than semolina pasta, and there’s just a little protein from the egg I add. It also has more spice and flavor than chicken stock, without being overwhelming. Perfect for a sore throat, a headache, allergies, whatever. Directions are below:

–Start to prepare as instructed, but instead of adding everything to the pot of boiling water at once, just put in the two seasoning packets.

–Crack an egg into the water — the poached egg is what takes it to the next level.

–When the white is cooked and the yolk starting to harden, add the noodles and continue to cook 2 or 3 minutes.

–Pour whole pot into big bowl, and let it sit for five minutes. That resting time makes sure the egg is cooked and the noodles get fluffy.

–Pop in a DVD of your fave TV show, grab a blanket, eat and feel better.