Sometimes it's best to not update status all the time, get things organized, and regroup after a storm hits. Like putting your head under the covers and sleeping in for a while.Since my last post I moved, tried to get settled in, got used to a new neighborhood (where it is much quieter, something that I'm still trying to get accustomed to), lost a lot of sleep, and felt out of odds. Instead of filling every moment with something to distract me from what was happening, I took about a month (and one long weekend) to stay here and focus on regaining some of that energy I spent. It's not completely back yet, but I intend that soon I'll get it back 100 percent. Proof of this, is that I've started cooking again, and although the new stove isn't running on gas heat, it's far better than the old electric one I had earlier this year.
I haven't found the best photo of my new place yet (it looks the best when the sun is out, and each time I forget to take a picture), and some parts of the apartment haven't been put away yet (for instance, the office). However, this place has yellow walls, a full patio, two floors, and two bedrooms. This is by far the nicest apartment I have ever lived in, considering the circumstance in which I moved in. To make a long story short, I got my vacate notice, searched and found this place, packed, and moved in within exactly 8 days.
Everything around me feels very different. This new job isn't new anymore, and in fact it's about to grow into a bigger opportunity than I expected. My apartment is finally starting to feel "lived-in", due to the following cooking I have done to break in this new place:
Greek Salad
Spicy Pork Chops (this turned out to be absolutely amazing and I had no clue as to what I was doing)
Goat Cheese Mashed Potatoes
Kale (3 times)
Spaghetti with olive oil, red peppers, and garlic
Beef stir-fry
Shrimp and Scallops with Asparagus
Steak (yes!)
Breakfast burritos
Chocolate Chip cookies (2 times)
Black bean soup
BLT sandwiches
I chose to prepare the easiest things on purpose, sometimes with the help of friends, and sometimes on a whim. However the apartment doesnt seem to be completely broken in just yet. I have been craving hearty, simpler things now that its a little cooler out. During this time I just crave anything familiar, safe, and warm. The above picture is something that makes me feel all of the above. It's my mother and the family pug, whom I tried to talk to using video and Skype!
I have gone back and forth in deciding which recipe to feature of my mom's. This will probably be the first of many. There was a soup that she would make when I was little. It was creamy, hearty, and filled with everything I craved when that first snap of cold would hit. This isn't one of those healthy recipes, or something that uses alternatives to cut fat. This is something straight out of your mother's recipe collection. It has ham, bouillon cubes, half and half, bay leaves, wild rice, corn....nothing but the original goods....
As I type this, my mother is probably practicing the art of carmelized onions, which she has tried many times. I have made this soup two times, and both times I haven't made it nearly as good as she does. After all of the simplest dishes I have made here, I think it's time for the challenge of repeating something that reminds me of home to finally break in this home.
WILD RICE AND HAM CHOWDER
1.5 C water
3/4 C uncooked wild rice - rinsed
1/2 C flour (don't you dare use wheat flour!)
1/2 C chopped onion
3 cloves minced garlic
1/4 C Butter (yeah!)
4 C Water (set aside)
4 Chicken Bouillon cubes (I actually had to ask to see where these were at the grocery store one time. The clerk even looked confused.)
1.5 C cubed potatoes
1/2 C chopped carrots
1/2 tsp thyme
1/2 tsp nutmeg
Several turns of a pepper mill
1 can of whole kernel corn
2 C Half and Half (I should mention now that the introductory line for this recipe says "Great to serve to a group of friends after a holiday caroling party". I hope to heck that this line was written at least 30 years ago)
3 C Cooked Ham
1 Bay leaf
In Medium Saucepan, combine 1.5 C water and wild rice. Bring to a boil, reduce heat. Cover; simmer 35-40 minutes. Do not drain.
In large saucepot, saute onion and garlic in margarine until tender, stir in flour *TIP: FLOUR CAN BURN, DO THIS CAREFULLY* cook for 1 minute, stirring constantly. Gradually stir in 4 cups room-temp water and bouillon. Add potatoes, carrots, thyme, nutmeg, pepper, and bay leaf. Bring to a boil, reduce heat. Cover and simmer 10-30 minutes until slightly thickened. Add corn. Cover and simmer additional 15-20 minutes until vegetables are tender. Stir in half-and-half, ham, and rice, cook until thoroughly heated.
