comforts

The comforts cannot be measured--the needed cup of coffee, the fuzzy robe, the lightbulb that hasn't yet burned out, the wind outside that can't get in, the chocolate cake for breakfast, the good morning kisss from a loving husband, even the long list of work yet to be done is comforting because it is there--existing--reminding that there are accomplishments still on the horizon.

the comforts cannot be measured, they are innumerable when considered, and unfathomably deeper when weighed against the things that make life more difficult. The ripples of a stone in a peaceful lake only race across the surface, they don't dream of penetrating the heaviness of the waters that is the comforted spirit.

I make comforts for my husband. I think that's why I've fallen in love with cooking so much and work at it as obsessively as I have been recently. Well, I don't have a real job, so I have lots of time on my hands, but also, I have found a great deal of fulfilment in making comforts for him and for others. I think he understands, but even if he doesn't, I don't think he has to consciously be aware of the significane of what he's ingesting to receive.

He has a really important show tonight with Beekeeper and then he's going to be gone all weekend shooting a music video for Farewell Continental out in the cold woods of Osseo, WI. Somewhere in there he has homework to get done. and a test in his class Monday morning. Comfort foods are the least I can do.

Vegetarian Chili--Chop and toss

This recipe is really just a chop and toss. No real recipe at all. Just whatever you're wanting in your chili that day, into a pot, and simmered.

today it was:

1 red, orange, and yellow pepper, diced

1 package button mushrooms, chopped

1 yellow onion

2 cans diced tomatoes, with water (sometimes I drain them for a chunkier batch)

2 cans veggie stock

half a bag frozen corn (like a cup-cup and a half)
1 can canellini beans, drained
1 can dark red kidney beans, drained
chili powder, salt, pepper, tobasco, cumin to taste

optional: serve with cheese, sour cream, or chives.

I've used in the past:
cayenne, chipotle flakes, red pepper flakes, black beans, light red kidney beans, great northern beans, green peppers, zucchini, cremini mushrooms, carrots, white onion

I don't like to use fake meat in my chili--it darkens the taste too much and you loose the vague cripsness of the veggies and the distinct flavor of each of the veggies, plus mixing too many textures is not something I'm a fan of.

I also made french bread:

Again, the Joy of Cooking is where I go for my baking recipes because I wouldn't know what to do on my own.

4 cups all purpose flour

2 teaspoons salt

1 package (2 1/4 tablespoons) yeast

sift together, then add 1 1/2 cup water at room temp.

stir and stir until your arm falls off and the dough is soft and elastic.

put in an oiled bowl, cover with plastic wrap and let rise in a warm place for 2 hours.

when dough has doubled, punch down (that's my favorite part!)

separate into two loaves (or one big one if you have a big enough baking sheet), put on greased baking sheet and let sit until they've risen to somewhat less that double. Score with a kife in a couple spots at a 45 degree angle.

preheat oven to 400. preheat a seperate baking pan (like a cake pan). Take out of the oven and add 1 cup water (should steam a little) Put back in the oven and put bread in on the middle rack (water pan on the bottom).

bake at 400 for 15 minutes

turn down to 350 and bake for another 30-ish. 30 gave me bread that was still really soft inside. If you're a crusty person, go longer.

the water pan helps give the hard outer crust everyone loves on french bread.

the recipe said to also brush the loaves with a 1-egg white and 1 tablespoon water mixture to darken the crust like 5 min before it's done baking, but I buy expensive eggs and wasn't about to waste an egg white for darker crust. I'm pretty sure it tastes the same.

My loaves were kind of fat--a thinner, more bakery style long loaf will probably take less baking time to get all crusty.

And then, to top off the evening, I made Sarah K's vegan chocolate cake. I had everything but cider vinegar, but I swapped it for white wine vinegar, so I figured as long as I had everything, I might as well go for it!

that's Josh, eating the cake.

Thus ending a day of comforts.