BROTH 1. Peel onion. Carrots, parsnip and turnip: wash and peel. Celery stalks: wash and сut in half. 2. Place the chicken parts in a large stockpot. Pour in cold water to cover the chicken parts and bring to a boil. Once the water boils, drain the water and rinse the chicken parts with cold water. Add the onion, carrots, celery halfs , turnip, parsnip, bay leaf, thyme, and parsley (if using). 3.Pour in enough cold water to cover the ingredients by 1-2 inches (about 8-10 cups). Bring the water to a boil, then reduce to a simmer. Skim off any foam that rises to the top in the first 15-20 minutes. Simmer uncovered for 1.5 to 2 hours. 4. Remove the chicken and vegetables from the pot. Strain the broth into a clean pot. Discard the vegetables and herbs. 5. Once the chicken cools enough to handle, shred the meat off the bones and return meat to the broth. SOUP 6. Carrots: peel, wash and slice. 7. Add carrots and thyme to homemade chicken broth, and bring to a boil. 8. Stir in the noodles, sweet peas, and corn. Cook the noodles according to package instructions (about 6-8 minutes). 9. Taste and season with salt and pepper as needed. 10. Ladle the soup into bowls. Garnish with fresh chopped scallions or any herbs you like.

   SHELLS 1. Line a baking sheet with parchment paper for later. 2. Dry your eggs and sift out egg yellows. Put egg whites in bowl and add salt. Use a mixer to blend and once the egg begins foaming up add in the super fine sugar and beat on high speed until glossy stiff peaks form. (Optional) On this step, you can add a cocktail stick sized amount of food coloring until it is glossy and the color is even. Scrape down sides of mixer with a silicon spoon. Add almond and powdered sugar mixture in and fold until combined and smooth. The mixture should begin to run a little but not too runny. Do not overfold! 3. Squeeze into circles on the parchment and let dry, time can vary based on humidity of the room. To check when it is ready, press your finger gently on the top and make sure your finger does not leave a mark. 4. Preheat oven to 305 degrees Fahrenheit/ 151.6 degrees Celsius ACTUAL TEMPERATURE, measure temp. Put in oven and bake for 16 minutes, rotating halfway, until cookies have risen and just set. The cookies should be able to just come off the baking sheet when you try to lift them. Let cool for 5 minutes then transfer to wire rack and let cool completely. Check in 14. CREAM 5. 1 stick of butter at room temperature, 1/3 cup of powdered sugar and vanilla sugar, mix until fluffy. Add 2 tablespoon of almond milk (or any milk) and mix together so the milk combines. 6. Put in macarons.