November 24, 2013 § 2 Comments
Today, I don’t think the temperature is supposed to rise above 45 degrees, maybe less. I heard the weatherman on the radio say tonight’s low is 26. Winter, it would seem, has arrived and all at once. Just the day for making soup, I thought when I woke up. After the trip to the grocery store that took me out in the chill, I was even more convinced.
What you see there is a Paleo Buffalo Chicken Soup. I am no adherent to a paleo diet nor do I feel that I truly know what that would encompass. The recipe was gifted to me by the internet as I searched for something else, I’m sure. I was intrigued by the idea of it at first and then the ease with which I could make it. It wasn’t what I typically gravitate toward in a soup: creamy with potatoes and bacon or tomatoey with black beans or hearty and cumin-spiked like chili. The cup of hot sauce may have been its siren song and my undoing. (Incidentally, it’ll clear your head if the cold-weather crud has you all congested.) Overall, I’m pleased with how it turned out, two bowls later.
I’ve written this before, but I was struck again today by just how much I like to cook. Not all the time and not all things, mind you. But, on a day like today, when I have the time and nothing pressing to attend to, it’s a soothing ritual. Busying myself with the chopping, the boiling, the spicing quiets my overly analytical and introspective mind. Being in the kitchen with a list to follow and a job to do somehow clears away thoughts and questions that hound and allows me a respite. Feeding oneself requires a singular focus.
Eating and enjoying do, too.
November 8, 2013 § 2 Comments
“Biscuit” conjures up the coziest notions: Saturday mornings after sleeping in, the warmth around a family’s kitchen table, contended feelings of fluffy fullness. There’s a new place in town, Alabama Biscuit Company, that has been “rising soon” all year. Last week, the door to the oven, so to speak, was finally flung open. My roommate Doerun and I had the experience just this morning. Their offerings are unique, being made with spelt flour and including ingredients like Biscuit Sauce (maple butter glaze) or goat cheese or almond butter. I tried the Alabama Biscuit featuring the aforementioned sauce and pecans.
The maple butter glaze is exactly as comforting and rich as it sounds. It soaks into the biscuit, and you wish there was more to sop up. Or, more biscuit to sop with. There’s about half a dozen more biscuits on their menu. Thus, I’ll be returning at least that many times. Today started out very good indeed.