It is amazing how much food and cooking go along with life. What I mean is, how cooking a certain meal can make you feel great, or feel gross, or feel guilty, or whatever other feelings you feel while eating. Food invokes emotion. I can't eat a quesadilla without thinking about my Abuelita, or sausage without thinking of dad, and Rice pilaf of Mom and holiday meals. It is nearly impossible to eat a crawfish without reminiscing about childhood crawfish boils (my first memory) and beer and sun in college.
Cooking denotes care as well. Soup when you are sick, a fancy meal for a special occasion, meals for new parents...we do it out of care. To nurture and love. Taking the time to prepare a meal for someone is giving a bit of yourself.
Lately I have turned to cooking as a time to slow down and rest. It has also been a wonderful comfort to me. Last weekend after a long week, Dad met me with a cooler full of crawfish. That night I sat at my table, paper towels nearby, beer in hand, G love playing as the skies dumped rain and the alarms sounded. It felt like home. All felt ok for the moment. The smell of a roasting chicken takes the sting out the phone call from Bed Bad and Beyond inquiring about your registry, and the zillionth email from Martha Stewart Wedding (btw, if you register anywhere they sell your name, so you get every wedding related thing ever. beware). Lunch of homemade risotto makes the windowless cubicle feel a bit more homey.
Such is the case today. I had a lovely day in Waverly at the Old 280 Boogie. I sat in the sun, drank beer, listened to music, hung out with friends and bought some T-shirts. My kind of day. As I was swaying my head to the beat, I saw Scott's brother, Jake and his girlfriend (fiance?) and his cousin. I was genuinely glad to see them so we chatted a bit and hugged a bit and laughed a bit. I told them the story of dancing with Scott in the Print shop last May, and wanting him to ask me on a date so badly. It was a nice surprise.
On the way home, sunburned and exhausted, I began to sadden. Scott and I planned to go to the festival this year, and we had such a fun time last time. At some point, we talked about how that night was the one that made us both really dig each other. The people I saw today were to be my family. So I got home, showered and headed to the kitchen. Dinner was (semi) Homemade spaghetti sauce with buffalo meat. Delicious and filling and comforting. Good, fresh ingredients and a tried and true recipe. It warmed me. My sadness has softened to a dull ache. Thankfully.
I will leave you with a recipe. This has been requested since I posted about it last week. It is a meal that was redemptive for me in so many ways, so seems fitting to post tonight, when I need reminding that God doesn't leave me.
Risotto with Fried Egg
from Apples for Jam
3 tablespoons butter ( I prefer unsalted)
4 tablespoons Olive Oil
2 Shallots ( i used a 1/2 cup chopped white onion)
1 and 2/3 cup risotto rice
1/2 cup White Wine (I used White wine vinegar, and it was a bit tart, but the eggs help with that, as well as the cheese)
4 cups hot Vegetable Broth
Freshly grated nutmeg (didn't have so used Herbs deProvence)
Salt
1/2 cup grated Parmesan or Grana cheese
About 8 fresh sage leaves
4 eggs, at room temperature
Grated Parm cheese to serve
Freshly ground black pepper to serve
Heat half the butter and 2 tbs of oil in a heavy bottomed pan suitable for risotto ( I used a large saucepan). Saute the shallots over low heat until light gold and then stir in the rice with a wooden spoon. Stir for a few minutes to completely coat the rice and let it cook just a bit. Add the wine, and when it has evaporated, add all of the broth. Add a few good grinds of nutmeg and taste for salt (broth is probably seasoned enough). Simmer uncovered over high heat for about 15 minutes, or until the rice has completely absorbed much of the liquid (you will need to stand around stirring it pretty frequently). If it seems it needs a bit more liquid, add some hot water. Remove from heat and stir in remaining butter and the Parmesan cheese. Taste for salt, adjusting if necessary. Leave with the lid on so that the steam continues to cook the rice.
Heat the remaining oil in a nonstick frying pan and briefly fry the sage leaves until crisp. Remove with tongs. Gently break the eggs into the pan and sprinkle a bit of salt on the yokes (I must recommend fresh farm eggs...there is really no better tasting, smoother egg). Cook until the edges of the white are a bit golden. Cover the pan with a lid and fry until yokes are just slightly opaque on the surface but still soft on the inside (they are best when the undersides are golden and a bit crisp).
Scoop the rice onto serving plates and top each serving with an egg and couple of sage leaves, being careful not to break the yoke. Serve with a sprinking of Parmesan and a few grinds of black pepper.
I served this with a side of asparagus and a few pieces of bacon. It was wonderful. Sweet, tart, salty, creamy. The Asparagus shined and the bacon was a wonderful, sweet counter to the tart risotto. Enjoy!