Comfort Food

Today was a cold and dreary day. It began with the feat of taking 3 animals and dragging 2 kids along to the Vet. I spent nearly $400, and Ernie Cat was diagnosed with a Herpes infection of his eyes. At that news, I whipped out the hand sanitizer and wiped everyone down. Yikes!

I came to a realization while at play group today: I think I am subconciously keeping L a baby. My friends and I were discussing Preschool in the good old days of our oldest children being there. It brought back memories of all the drama of J feeling slighted by one of our neighbors who was in her class. I realized that it doesn't seem that L is the same age now as J was then...she still seems so little, but in reality, she is on the verge of Kindergarten! Funny how our minds can bend reality, hmm?

So...by the time the evening rolled around, I was emotionally spent, and felt a bit chilled despite nursing a cup of tea most of the afternoon. I decided it was time for a meal of comfort food. My favorite comfort food menu consists of Chicken and Dumplings, Chuckwagon Carrots and my Secret Ingredient Apple Sauce. Mmmmm...warms the belly and the heart!

Cracker Barrel Chicken & Dumplins

adapted from A Treasury of Top Secret Recipes

serves 6

2 Qts chicken stock

1 bay leaf

4 1/2 tsp lemon juice

1 tsp black pepper

3 c flour

4 1/2 tsp baking powder

1 tsp salt

1 1/3 cup milk

2 cans chicken breast meat

Bring first 4 ingredients to a simmer in a dutch oven. Stir together next 4 ingredients, knead several times on a floured counter top until no longer sticky. Roll to an oblong, approximately 1/4" thick. Cut into strips 1/2" x 2" with a pizza cutter. Drop dough strips one at a time into stock mixture, stirring several times between additions. Allow to simmer, stirring occaisionally, for 30 minutes, until stock is thickened. Stir in chicken and continue to simmer another 5-10 minutes until warm through.

Chuckwagon Carrots

adapted from my friend, KR's recipe

serves 4

3 slices bacon, chopped

3 cups carrots, sliced into 1/2" coins

2 T butter

1/2 tsp salt

1 T brown sugar

1 green onion, thinly sliced

Fry bacon in a sauce pan until browned and crispy, then remove to a paper towel lined plate. Discard bacon fat. Add carrots, cover with water and bring to a boil. Simmer until crisp-tender, about 10-12 minutes. Drain carrots, add butter, salt and sugar and toss to coat. Stir in bacon and onions before serving.

I won't share my applesauce recipe here, but you can find it on your own if you Google "Alton Brown applesauce"...it's good stuff.

Tonight, feeling calm and drowsy under the effects of all that Tryptophan, I crashed on the sofa to watch my favorite TV show, "The Mentalist". Now it's time to give Ernie his eye drops and turn in for the night. Nighty-night.