I tend to get sick pretty often. In our last apartment I experienced sinus infection after sinus infection. Literally one would end, I would be well for a week and the cycle would start up all over again. I blame it on the cleanliness of the building because after moving I felt much better. But still, it’s not unusual for me to get a cold, sinus infection or worse, bronchitis every month or so. My immune system has always been a bit tricky.
When I went gluten-free, one of my biggest concerns was what to do when I got sick to make me feel better. Like clockwork for years, my feel better foods have been black tea with honey, toast with jam and most importantly–a couple of quarts of wonton soup. As soon as I felt the itch of a sore throat coming it became Chinese takeout night and my husband would order his favorites while I stocked up on wonton soup to get me through the next couple of days. I could live without the toast, but that warming soup? What would my gluten-free fix be?
When the temperature drops, the first thing I crave is chili. The past couple of weeks have been in the high 20s, sometimes flirting in the 30s. My standard crockpot chili recipe is a good standby, but I was interested in creating something different. Usually when I’m searching for a new twist on an old recipe, I turn to my Secret Recipe Club pairing for an idea. Serena and Deanna over at a Teaspoon of Spice did not disappoint.
The last few weeks I’ve been inundated with summer squash. I made the mistake of picking some up at the Greenmarket a few weeks back, knowing I had a CSA share to pick up just a few days later. It just looked so good. I grilled some and figured I’d go though the rest in no time. Apparently not. Thanks to some schedule swapping to accommodate our trip later in the fall, I just picked up 3 straight weeks of CSA shares, all chock full of squash. I love the stuff but this is getting a bit absurd. Over the past few weeks I’ve gotten pretty creative, as you’ll see in some upcoming posts.
For the longest time chestnuts have been somewhat of an anomaly for me. I love their subtle, nutty flavor, but have enjoyed them in dishes at restaurants, never at home. During the holidays, supermarket shelves are packed with canned and jarred chestnuts, begging you to “buy me!”.