Cooking When It’s Cold


The clenching cold weather is suddenly upon us in the Northeast. It makes one dread to step outdoors even to get into a car, which is ironic for me because being cooped up indoors leads to a path of annoyance and crankiness. In an effort to make this imprisonment productive, I plan the Sunday dinner.  It’s the only day with some possible “down” time.

Because I am not a chef, recipes are my friends. As one who is regimented and organized, I, along with these formulas, have formed a natural bond to produce a rather good meal when the effort is put forth. The process begins with a search usually on epicurious.com or in a cookbook coated with a light layer of summer dust, sitting on the book shelf. The stomach’s mood of the day usually dictates the search words. Tummy said “shellfish” today. While the thought of consuming paella or gumbo or jambalaya pleased me, the time investment wasn’t as appealing on this blustery day. IMG_6101

So I found something not just simple but full of texture and flavor: shrimp with roasted cashews, celery, scallion, mushrooms, peas, chicken broth thickened and parsley with a 45-minute cook time. I counted on at least an hour to compensate for some dilly-dallying, some dancing and singing along to my ipod, a peek at 60 Minutes in the neighboring room and careful execution. I follow the recipe exactly, and because of that, I have never made a bad meal. On the contrary, this was quite good.

I made a bed of jasmine rice – my low-level creative addition – and laid the shrimp mixture neatly upon it, only to be tucked into my now warm belly. Maybe cold Sundays don’t have to be so bad. Oh yeah – then there’s clean up.

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