It feels right -- as I'm writing this I'm looking out the office window into a dark and woeful day and the only comforting thought is that I'm as snuggled as I can be wearing layers and my favorite boots.
For as long as I can remember, I've enjoyed dreary days. It could be because for so long, I was in a constant fog-like state, immediately or always exhausted. When I'd wake up and the weather was forlorn, it automatically made it OK that I felt that way.
Fast forward 30-some years later and it was my dang thyroid all along.
It's cozying up with a bowl of homemade soup or chili in business casual outfits playing with words all day that I look forward to now.
The first actual dark, rainy day I remember was some random school day from first grade.
I don't remember lightning or thunder, but I'm sure they crescendoed with the staccato rain beating against the old plastic-y windows with metal sliding frames.
I do remember just staring outside at the abysmal day, wondering if I'd have to walk the block home or if my mom would pick me up.
In adulthood, these are the perfect days to throw something together and let it cook all day.
Some years ago while living out west, I went to the town store and bought a stock pot. I still regret not buying the good one they had on the shelves for ages, because the day I decided to buy it they only had a cheap version. It's not bad, just not as sturdy as the one that got away. This is a lot of expectation to put on a piece of kitchen equipment.
Every so often during the fall and winter I decide to try my hand at making soup, and the stock pot works just fine.
Just a few weeks ago I was cleaning out the pantry and fridge, discovering I had everything to throw together for chicken soup.
Now, I could be wrong, but I think what gives chicken soup its flavor is something a little odd -- carrots. It's that sweetness carrots have that I enjoy when I'm eating a savory soup.
According to science, the more a carrot is cut, the more you unleash the sugars.
I have a neighbor and we often exchange treats and good meals, sometimes leaving them at the other's door.
The day I decided on the soup, I got to work.
I chopped up some onions, cubed some yellow potatoes, threw the bag of carrots in, dumped a bunch of random spices and tossed in some chicken breasts.
There were some "bams!" of Emeril Lagasse's seasoning, too, which finds its way into a lot of the things I make.
It was the five 32-ounce cartons of chicken broth that scared me because I overcommitted and by the time I poured them into what I previously thought was a large enough pot, my heart was pounding.
Six hours of simmering later, a nice, sweet yet savory soup was ready.
Immediately I set some aside for my neighbor, telling her that she could freeze it because flu season is here. I'll share a rough recipe close to what I assembled, but as always, add your own flavor and let me know how yours turned out.
Salt and pepper, Italian seasoning, thyme and rosemary to taste, along with any other seasonings you'd like to try
Bring to a boil for a while, then simmer for a few hours.
Take out chicken and pull it apart using forks and reintroduce it to soup.
Share your favorite recipes and memories with Features Editor Ashley Fox at [email protected].