A Simple, Restorative Stew to Cook on Board after a Daysail or Late Night:
Bring chicken broth to a low boil. Add egg noodles and cook until tender. Toss in a handful of fresh peas, chives, parsley or other seasonal green from the garden. Serve while piping hot in small bowls with ground pepper, tabasco and sea salt. Add a plate of crackers with anchovies if the larder is well stocked.