1. I think we don't really need to talk about the weather do we? Everyone knows it was cold on the East Coast and Midwest this past week. Here's what I will tell you. We did everything right overnight Monday, what was forecast to be the coldest night since we've moved here, ten years ago. Let some faucets drip and turned off a lot of the power to conserve energy. I still went to bed thinking, the power's gonna go out tonight. Sure enough, around 4:30AM we awoke to the double BOOMS of transformers blowing. Five hours later the lights (and heat) were back on. It took all day for the house to recover.

2. I think as close knit as this town can be (and trust me, people are tight around here), it never comes together more than when there's a military crisis. On Wednesday, a locally-based Navy helicopter crashed into the ocean, about 20 miles off shore. Of the five crew members, two were recovered, two were killed and one is still unaccounted for. It's a heartbreaking story. Even when they're training, these men and women risk their lives doing their mundane day-to-day jobs. Please hold these sailors, their shipmates and their families in the light.

3. I think it's pretty funny that I've managed to look up at the clock at 2:17 PM each afternoon this week. I generally leave to pick Cal up at 2:30, and if it were a normal term, I'd have to freak out and rush to finish my work and get the dogs put away in order to hit the road on time. Funny how the mind plays tricks like that.

4. I think I'm finally learning that I need to ease into new routines. New Moleskine notebook and calendar, new year in my five year calendar, but all week I've been playing catch-up. Cleaning up Christmas, cleaning laundry. I'm trying to be gentle with myself about starting new routines, especially knowing that right now everything is a new routine. But I'm ready for listmaking and forward looking and to start filling these babies up.

Also. Speaking of how scattered I've been. I totally forgot to link to and describe pomegranate molasses in yesterday's recipe. Pomegranate molasses is typically used in Middle Eastern cooking; picture a sweeter version of pomegranate juice, still tangy, with the consistency of molasses. Can't go wrong, yes? You can get it at specialty stores; I got mine at our local Middle Eastern grocery, but you can also order it from Amazon. If you're feeling really industrious, you can make your own, and here's a recipe from the same woman who inspired the Persian Chicken Recipe.

5. I think this week has absolutely flown by. I can barely believe it! We've established what seems to be a nice routine, and I hope it holds. Cal's been calling us every night, late, to tell us about his day. Then, early early (my boy remains an early riser) he and I'll text a little before he surrenders his cell phone at the start of his day. We watched the live stream of the Pages being introduced on the Senate floor, and that was thrilling. It's been thrilling too, to hear about his day each day.

And people keep asking, but I'm, we're, doing great down here on our own. It's not that I don't miss him, because thinking about Cal and wondering what he's doing is a constant thrum in the back of my mind, the way your refrigerator hums without you even knowing it. But how can I be sad and lonely when what he's doing is so absolutely perfect for him? I have no doubt that we'll get bogged down in all of this at some point, but so far so great. For all of us.

That being said, I can't wait to pick him up in a couple of hours!

I actually made this dish back in the fall when I was interested in photographing a couple things, one being a completed, somewhat messy, dish. What could be messier than stew, hmmm? And really, given the chilly (understatement) days we've had lately, what could be more warming than a well-spiced and hearty chicken stew? To my mind, this one, while a leeetle bit complicated, fits the bill.

This stew is for lazy Sundays when you have the time to roast the walnuts and the patience to watch the oven to keep them from burning. It's for warming bellies that have spent afternoons outdoors skating on icy ponds or skiing down snowy paths. It's for cold-flushed cheeks and bone-chilled hands. It's for a hearty red wine and a fire in the fire place. The longer it simmers, the better. It's nice to know it's home, waiting for you.

Persian Chicken Stew with Walnuts and Pomegranates, adapted from Elsie Bauer at Simply Recipes.

1 to 1 1/5 cups walnut halves
1 yellow onion, chopped
1 bag, roughly 10oz, pearl onions, blanched and peeled
2 lbs boneless, skinless chicken thighs, salt and peppered and patted dry
2 Tablespoons butter
3 Tablespoons olive oil
5 Tablespoons pomegranate molasses
2 Cups chicken broth
2 Tablespoons plus 2 teaspoons sugar
1/2 Teaspoon tumeric
1/2 Teaspoon cumin
1/4 Teaspoon cinnamon (or more to taste)
1/4 Teaspoon ground all spice
Salt and ground black pepper to taste

Preheat the oven to 350º. On a rimmed baking sheet, toast the walnut halves for 8-10 minutes until lightly browned. Once toasted and cool enough to handle, chop walnuts in a food processor until finely ground. Set aside.

In a Dutch Oven, heat half of the butter and 2T of the olive oil over medium high heat. Add the chicken (you may have to do this in batches to avoid crowding the pan), and cook until golden brown on all sides. Remove chicken from the pan and add the remaining butter and oil. Once the butter has melted, add the chopped onions and saute´until translucent.

Return the chicken to the pan. Cover with 2 cups of chicken broth, bring to a boil and reduce to a simmer, simmering for 30 minutes. Add the pearl onions, ground walnuts, pomegranate molasses, sugar and spices and stir to mix. Cover and continue to cook on very low heat for 1 hour, stirring every 20 minutes or so.

After 1 hour, adjust seasoning for taste and remove from heat. Serve with couscous or rice or potatoes and garnish with pomegranate seeds.

five things, january 10 edition

winter warmer :: persian chicken {life}