Comfort and Breath
December 14, 2019
“Be kind, for everyone is fighting a hard battle.”
~ Ian MacLaren
Earlier this week, I had to drive to the area where I grew up to take care of some paperwork related to the recent death of my mother. The errand was unexpectedly emotional for me.
I stopped at the local Trader Joe’s on the way back to the freeway and saw they were sampling a lemon ricotta cheese from Italy that I’d been curious about. It was heavenly, worthy of becoming a dessert, and I found myself telling the nice woman behind the counter about my mother’s recent passing and the difficult emotional experience I had just been through. I told her, “This delicious cheese is just the comfort food I needed,” and put a small wedge of it into my shopping cart. I thanked her and continued my shopping. As I moved through the aisles, a discreet sadness bubbled within me.
“Excuse me,” said a man wearing their signature Aloha shirt. As I looked up, he motioned to his left. I saw the lemon ricotta woman walking towards me, carrying a large, beautiful bouquet of flowers. “These are for you from Trader Joe’s,” she told me, her eyes filled with empathy, “I’m so sorry about your loss.”
I burst into grateful tears, overwhelmed by her simple but profound act of kindness. “Those were my mom’s favorite colors!” I confided, tearfully, joyfully, hugging her. It was a beautiful reminder of how the simplest gestures of kindness can have extraordinarily healing effects.
The experience reminded me of an article I was asked to write recently for YogaTherapy.health, published by the International Association of Yoga Therapists. In the short piece titled, “Breathing Through Grief“, I shared how, at the age of seven, my mom taught me to relax by breathing slowly and deeply, a method which she used to help us both cope with the death of her mother. Within the article I have included links to research supporting the benefits of conscious breathing techniques, as well as yoga postures, during times of grief.
The holiday season is wonderful, joyful and fun, but it can also be challenging emotionally, particularly for those who’ve experienced a loss. If you or anyone you know could use some extra coping skills during this time, please take a moment to read the article and perhaps share the information. A brownie, a hug or a spontaneous bouquet of flowers can help too.
Oh, and share a smile the next time you go to Trader Joe’s.
“The everyday kindness of the back roads more than makes up for the acts of greed in the headlines.”
~ Charles Kuralt
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Cobbler is not just for dessert. This Savory Mushroom Cobbler combines a creamy mushroom filling with a rosemary biscuit topping. It is delicious as an appetizer, side dish or vegetarian main course.
Savory Mushroom Cobbler
This is the best kind of winter comfort food. It is equally tasty when made ahead and reheated. A small serving makes a nice lunch when combined with a green salad. Use any combination of edible mushrooms such as: cremini, button, shitake, chantarelle, oyster, porcini, etc.
Filling:
1/4 cup extra virgin olive oil
1 lb assorted mushrooms, wiped clean, trimmed and chopped or sliced
2 large cloves of garlic, minced
1 teaspoon sherry vinegar or balsamic vinegar
1 tablespoon fresh lemon juice
1 teaspoon dried thyme
1/4 teaspoon paprika
Dash of cayenne
1 cup milk
2 tablespoons butter
2 tablespoons flour
Salt and freshly-ground pepper to taste
Cobbler topping:
1 & 1/4 cups all-purpose flour
1 tablespoon sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon crumbled dried rosemary
5 tablespoons cold butter, cut into small pieces
1/2 cup sour cream
1/4 cup milk
Optional: 4 to 8 oz crumbled soft goat cheese (chévre or feta)
Make mushroom filling:
Heat oil in a large saucepan or deep skillet over medium-high heat. Sauté mushrooms for about 2 minutes, stirring constantly. Lower heat to medium. Add garlic, vinegar, lemon juice, thyme, paprika and cayenne. Cook 3 to 5 minutes, or until mushrooms have softened. Add salt and pepper to taste. Turn off heat. Pour mushrooms and liquid into an 8″ x 8″ square glass or ceramic baking pan (should be at least 2″ deep). Wipe out saucepan and set aside.
In a small saucepan, heat milk over low heat.
Meanwhile, also over low heat, melt butter in the pan you just cooked the mushrooms in. Stir in flour and cook, uncovered, stirring occasionally with a wooden spoon, for 2 to 3 minutes. Remove from heat. Slowly whisk in the hot milk. Return pan to the heat. Simmer slowly, whisking constantly to smooth any lumps (do not boil). Then, over low heat, cook for 5 to 8 minutes or until thickened, stirring occasionally to prevent lumps. Season with salt and pepper to taste. Pour over mushrooms in baking pan and stir everything to combine well. Set aside.
Preheat oven to 350°F
Make cobbler dough:
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt and rosemary. Add butter pieces and cut butter into flour mixture using a large fork or two knives. Mixture will resemble cookie crumbs.
Add sour cream and milk and stir with a fork until liquid is absorbed, then use your hands to knead dough several times until a sticky ball of dough is formed. Turn ball of dough out onto a lightly-floured surface and, using your hands or a rolling pin, press out into a flat shape that is large enough to cover the mushrooms. Lay flattened dough over mushrooms in baking pan. Using a sharp knife, cut out 5 small holes in dough to vent. Brush surface of dough with a little milk or some lightly beaten egg.
Bake 40 to 45 minutes, or until top is golden brown. Let cool 5 minutes or so. Serve hot, topped with crumbled goat cheese.
Makes 4 to 8 servings
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