Tag Archives: Comfort Food

Chili in a pumpkin

God, what a year. I wish I could share some neat, precisely turned summary of everything that’s happened since I last blogged here in April. My head is a stew pot these days, full to the brim with this and that, and I’ve been trying to simmer it all together into a coherent something for months now.

On a personal scale, things have taken a happy turn towards domesticity. Sam and I got engaged in March and courthouse-married in September. We’re planning a big family-and-friends wedding for next summer (don’t ask how that’s going). We bought a townhouse–I still can’t quite believe we bought a townhouse–and moved in at the beginning of November. And we adopted a cat, who as I type this is draped full-length across my lap, purring his glossy black head off.

Meanwhile, of course, the world around us swerved in a scary direction. Our personal happiness has been complicated by fear, anger, frustration, and sadness. I was mostly holding it together until the night of the US elections, but the result of the presidential race cracked me wide open. I’ve made my political opinions clear on this blog before, and what happened on November 8th was the worst of a worst-case scenario. It also exposed some fraying ends in my mental health that I’d been trying to ignore for a while. Like many people, I suspect, I’ve spent the past month and a half relying on a mix of therapy and home-grown self-care to keep afloat.

As usual for me, the home-grown self-care includes lots of cooking in our new kitchen. The weekend after the election, we invited friends over and fed them lasagna. I’ve been batch cooking and freezing lots of kitchen-sink stuff–soups, stews, and casseroles. And I got fancy one night and baked some chili in a pumpkin, a warming seasonal treat for Sam and me. This isn’t going to resolve the topsy-turviness of the world, but it’s nourishing, absorbing, and even kind of fun–just what I need these days.

chili-in-a-pumpkin

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White bean and tomato soup

Well. That was an adventure.

Back in August, I wrote about being overwhelmed and making jam. Sad to say, the jam-making tapered off soon afterward, but the being overwhelmed continued for a while. In the four months since I last blogged, I’ve been working through a little cascade of life changes. I moved in with my boyfriend. I quit my job. I started a few tentative steps along a new career path. I’ve spent an awful lot of time lately unpacking boxes and sending out applications and jumping on every networking happy hour invite that comes my way, all while slogging through a particularly grey bout of SAD. It’s been a challenge.

But things are settling now. The move, at least, is done. We’re slowly making our new place into a home. And as a big part of that, I’ve been cooking almost every day. Our new kitchen may be tiny, but it’s getting a workout.

The very first thing I cooked, the day after we moved in, was a pot of my grandmother’s bean soup. This is one of those recipes that speaks instant comfort to me, that tastes like winter and rain and the holidays. I can picture my grandmother standing at the stove, with a stained apron tied over her lavender sweat suit, wearing a pair of bedroom slippers that might be as old as I am, stirring an enormous pot of beans and tomatoes. This was a staple every Thanksgiving, and often on Christmas Eve (my aunt’s birthday) as well. It’s simple, nutritious, and freezes like a dream. It felt like the perfect thing to make to turn our new apartment into a home.

This is one of those soups that’s so much more than the sum of its parts: dried white beans, soaked and simmered until they’re starchy and tender, mixed with a sauteed mirepoix and some diced tomatoes. Using dried beans makes the broth fragrant and thick, and cooking the vegetables down into a sauce before adding them to the pot makes the whole thing deep and resonant. Then there are the finishing touches: a spoonful of cooked orzo and a drizzle of olive oil to top off each bowl. The orzo must be cooked separately, rather than boiled it into the soup itself, so that it stays firm and toothsome rather than relaxing into the broth. And the olive oil adds fruitiness and gloss to the bowl, making it vivid and hearty all at the same time. This is how I ate soup as a child, and how I ate it that night in our new home, staring down the barrel of a new stage of adulthood and willing myself to be ready.

grangy's bean soup

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Xocolatl

Short post today, because the mercury dropped about 20 degrees today and the wind picked up about 20 miles an hour, and my commute today made me feel an awful lot like Winnie the Pooh being buffeted about in his nightie.  I’m just counting the minutes until it’s seemly for me to crawl into bed under my giant green fluffy blanket and sleep through the rest of this freakazoid day.  And I could talk about vegetables and seafood and olive oil and herbs and nice blood-sugar-pampering things until I’m blue in the face, but I’m just too drained, and I don’t have any good photos to share, and…

Look, I just want some damn hot chocolate.  Is that too much to ask?

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Pot π

This was supposed to be a St. Patrick’s Day post.  I was all jazzed to write about, y’know, green food.  I went to the store, and there were these adorable little tomatillos, nestled cheekily in their wrinkly skins.  I wanted so badly to turn them into a gorgeous salsa verde, all hot and sharp and bright jewel-green.  But then I tried, and somewhere along the line things went wrong, and the salsa turned out mouth-searingly spicy and sour and…beige.   I don’t really want to talk about it.

So instead, let us turn our attention to another holiday entirely, and a much more pleasant and comforting subject: pie.  Or pi, as it were.

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