I’d like to say that I’ve been living it up these past couple of days. Partying like it’s my business. Living life to the max in New York City. Or something like that.
But—really—I consider you guys my friends. And—really—friends are honest with each other. Right? Of course.
Honesty says that I’ve been cozying up with a box of kleenex, becoming best buds with dark cherry herbal tea, and sleeping till past 8 o’clock. Yes, it’s true. I have fully surrendered to the common cold.
It’s funny how despite it all, I still end up in the kitchen with my apron on. A wooden spoon in my hand. Flipping through the pages of a Cooking Light cookbook until landing on Vegetarian Chili. I can’t think of anything I’d rather do right now than cook and eat comforting food. Chili is my comfort food.
As is cornbread.
I love this recipe both because it’s (a) amazingly delicious and rustic as well as being (b) completely healthy—I use stoneground cornmeal, whole wheat flour and olive oil to make this bread. The small amount of sugar and oil help to keep this bread moist and soft, providing you with a slice that’s delicate enough to be crumbled lightly over chili, firm enough to be toasted and spread with butter & jam, and healthy enough to be eaten for breakfast.
I heart this cornbread.
+ greens, garden fresh yellow tomatoes, black olives and olive oil.
Psychologically, vegetables always make me feel better when I’m sick.
Tell me, tell me. What is more comforting than sipping on tea, sitting near a campfire, holding a bowl of hot chili and savoring a slice of cornbread straight from the oven?
Comfort to the max.
Question: What is your favorite “comfort food” to make and to eat?