We’ve spent what felt like the better part of October into November battling a nasty cold going around, which means lots of chicken soup. Due to our habits of being good at not all being sick at the same time – we just take turns with it – there is always someone who is comforted by chicken soup, while at least one of us is slightly over it (because we’ve had some form of chicken soup for weeks on end). Thankfully, I have a small repertoire of soups I make specifically when we are ill – all based on chicken broth with lots of garlic – that are soothing while not being too heavy or fancy so that we don’t get burned out on the idea of chicken soup. Continue reading
One of the perks of going to college 1000 miles away from where your family lives is that friends would often take pity upon me on long weekends and invite me to come home with them. I found myself with a group of friends that had all gone to high school together, so I’d get invited home by one, only to find myself being transported around town all weekend to have dinner with another friend’s family and then brunch the next day with yet another. Southern hospitality at it’s finest y’all. Over the years I accumulated a number of recipes from these friends’ mothers, all of which are written down in my notebook as Mrs. blank’s _____________, like Mrs. Cape’s Pimento Cheese.
I realize the need we all have for light reading and pleasant distractions at the current time, I’ve just had a hard time finding the space in which to be the person who writes it. Continue reading
Now that the farmers market is flush with fresh, local greens again, I find myself buying several varieties from various vendors weekly. Every meal has some sort of green worked into it, but towards the end of the week, I find I need to start getting creative with the slightly fading greens. Continue reading
I recently made a batch of chicken broth with a carcass I had stashed in the freezer. You do this, right? Have a stash of roasted bones in the freezer just for making stock? So anyway, I was down to my last jar of broth and needed to make a batch. There was just enough meat that came off the bones to make a pot of soup, but I sensed by my family’s reaction that one more pot of straight up chicken soup – or really, any variation thereof to be honest – might be one pot too many for this winter soup season. That’s when I realized I hadn’t made Dorie’s White Chili in some time and that might be a nice change.
It has been pointed out that I haven’t written a post here in too long – by none other than my own offspring, who apparently uses this blog for her own reference from time to time. Who knew? I certainly did not.
Before we get too far from the holidays and into the cold frozen bleakness of January, we need to talk about cinnamon buns. Continue reading