There are days that you just want to snuggle up in a comfy blanket, surround yourself with loved ones and block out all that is bad.
Kind of like how an ostrich sticks its head in the sand: If you can’t see it, it can’t see you.
The upcoming Presidential Elections have gotten me in one of these ‘snuggle up’ moods. I know I am not alone in this feeling: so many of us want this just to be over with, get it done. Or stick our heads in the sand, because if you can’t hear any more of these nasty political adds that go so against everything you believe in, they can’t see you.
But we simply can’t be snuggled up in a blanket for many days in a row, despite how much I really feel like it. The family needs to eat, the clothes need washing, life goes on, no matter how deep my head is in the sand.
Time for the next best thing: comfort food.
On the stove a pot of homemade spicy chicken soup, in the oven a homemade bread: the smell alone is enough to get even the most stubborn and afraid ostrich out of the sand and to top it off, a delicious homemade chocolate pudding. No Presidential Election, no matter how crazy, can beat that!
Can’t wait for my family to sit around the table, feeling safe and secure. It might be silly in a time like this to not watch the news anymore, to not read the newspapers and temporarily not to listen to the radio, but for now it works. Just like an ostrich with its head in the sand, we have our own little safe heaven: just us, laughing and enjoying our family meal. Because if we shut it out, it can’t really be happening, right?
I suggest you make some soup for yourself. It might not change the election results, but it might make you happy and feeling cozy.
Spicy Lemon and Curry Chicken soup
(adapted from the recipe of Cynthia Knight, published in the 2017 Farmers’ Almanac)
1 precooked rotisserie chicken
8 cups chicken broth
1/3 cup fresh lemon juice
2 or 3 carrots, sliced
2 or 3 stalks of celery, sliced
1 onion, diced
1 tablespoon curry powder
½ teaspoon red pepper flakes
About a cup of egg noodles
Remove all meat from chicken and chop it finely.
Heat some olive oil in Dutch oven, add onions and sauté until golden.
Add chicken broth and lemon juice, add carrots and celery, curry powder, and red pepper flakes. Bring to a boil.
Turn heat down, add chicken meat and let it simmer till carrots are soft.
(The longer you simmer, the more flavorful your soup!)
About 30 minutes before serving, bring soup back to a boil, add the egg noodles and simmer until noodles are soft. Garnish with freshly chopped parsley to taste.
Note: My soup came out way too spicy (didn’t measure the red pepper flakes very carefully!), so I added another 4 cups of broth and some sugar. Also added extra noodles. Because this soup freezes well, there is no harm in making a large batch. And is there ever a reason not to have the comfort of chicken soup?