So, I skipped Wednesday Whims this week because I usually have guest on Tuesday/Thursdays, but I did some switching about this week to accomodate a very kind and talented writer, so here we are having a tempting Thursday instead...
I think so often when we think of temptations and particularly in the context of romance writers, our minds go hog-wild a bit...Every naughty, decadent, sexy thing comes to mind in a wave. But what if I told you temptation can come in more subtle forms?
Many times I've talked about how I believe the kitchen to be the most romantic/sexy room in the home because it's the heart of it all. It's where people are feed, nurtured...and comforted and tempted...
When my children were small I used to hold off on the temptation part until I was absolutely certain all eyes were shut and staying closed for at least an hour. Then I'd fix Marshfox a little something special and we'd have a carpet picnic with a romantic movie, lights low, cuddled up...
See where the food as temptation thing is going? But what foods do we find romantic, sexy, tempting?
For us, it doesn't have to be Prime rib, Caesar salad, crab dip, and caramel cheesecake for dessert. It doesn't necessarily involve champagne and chocolate dipped fruit.
I was talking to Marshfox a few days ago and he told me he missed my cooking, yes, he's stiiiiilllll gone. And when he said that I asked him to make a list of what he'd like me to cook him when he gets back. You'd be surprised what's on that list....spaghetti and garlic toast, corned beef and cabbage, mashed potatoes and gravy, breakfast...and soup.
Does any of that sound remotely romantic or sexy? I mean cabbage? Sexy? Not.
You see for use, sexy isn't necessarily a matter of exotic or decadent, it's what comes from our souls and hearts...it's comfort.
So, in honor of that comfort we all seek and treasure, today I'm sharing one of my go-to recipes for a lazy Saturday afternoon curled up under a blanket with my Marshfox watching football...groping optional. :)
1 Rotiessiere style chicken (I get mine at WalMart) boned and shredded
6-8 carrots, peeled and chopped
4-6 stalks celery, chopped
1 large onion, chopped
2T olive oil
2-3 quarts water
6-8 chicken bouillion cubes
2 bags cook in the bag rice--any brand, I use Success basmati or jasmine
salt and pepper to taste
2-3T dill (dry or fresh)
Juice of one lemon
Saute all chopped veggies in the olive oil in a stock pot, if they seem a bit dry, just splash in a bit more oil. (see how I cook? I think that's why it's homey and comforting) Once they are softened up a tad, add your water and simmer until veggies are tender then add your water (I always microwave mine so it's already hot and the cooking process isn't stalled). Toss in that chicken and simmer for, oh, at least 30-45 minutes, but this can go all day. (You can even put it in the crock pot at this point if you want) After the at least 45 minutes rule, open the rice bags and add the rice--the cooking directions estimate of time is pretty accurate here just test it for doneness. Toss in your herbs and finish with the lemon juice.
Note: I salt/pepper along the way so all the layers are seasoned starting with the veggie.
Hope you have a great afternoon sipping soup this weekend with your honey...let me know if any sparks flew...;)
Thanks for stopping by!