On Wonderment

I want to find wonderment in simple things, in candid moments, in messes. In dust bunnies discovered under the couch, a collection of singleton socks, the cooktop so weathered from use it will never again be entirely clean. Windows that need replacing,  a box full of birthday cards, and a new pint of Southern Butter Pecan Talenti gelato. Feeling solid earth under my feet, my head on a pillowcase that still smells of clean laundry, a freshly sharpened Ticonderoga pencil between my fingertips. In a resolved conflict, and my tiny first apartment. The beating of my heart; my tastebuds. 

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Oftentimes I fixate on perception: what others think and why, how they define worth, if I measure up. When the ruminating gets to be too exhausting, I peel away the layers and focus on primal matters instead. Am I hungry, does the weather warrant a sweater, did I call Nana to say "good morning"? I try to focus on the tasks at hand, the minutiae that when taken together comprise a lifetime. I make breakfast, put gas in my tank, yield for pedestrians. Answer emails, send a thank you note, buy a bouqet of flowers. 

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I want to find wonderment in simple things, in candid moments, in messes. Beauty rooted in simplicity is abundant. In fudge brownie pie, words of affirmation, and a phone call from your best friend. Clasped hands, Monopoly, and eggs over easy. In broken hearts, our capacity as people to feel,  and compassion revealed in the unlikliest of places. In arguments and fighting the urge to cry. In succumbing to the tears and starting over. Saying goodbye but memories dear, letting go of something you fear. 

To prepare, line small pans of your choice with pie crust. Fill with your favorite brownie batter. Get creative with assorted cookie cutters. I used a set Tic Tac Toe set from Sur La Table, that can double as hugs and kisses. Bake at 350 degrees for…

To prepare, line small pans of your choice with pie crust. Fill with your favorite brownie batter. Get creative with assorted cookie cutters. I used a set Tic Tac Toe set from Sur La Table, that can double as hugs and kisses. Bake at 350 degrees for 25 to 30 minutes. Top with ice cream! 

I need to find wonderment in simple things, in candid moments, in messes. I have little faith in the alternative.

 

 

Lodge Chili and Cornbread

She put on her favorite cozy pajamas and socks the moment she came inside from the snow. The wet layers of clothing she peeled off laying where they fell on the kitchen floor to dry. A fire was crackling on the hearth, lights dim, the Christmas tree bold and beautiful. She dug into a bowl of hot chili in front of the fire, contented and warm. Cornbread followed as a vessel in lieu of a spoon; utensils are overrated. 

 This recipe is adapted ever so slightly from Jim Maturo's award-winning chili in The Lodge Cast Iron Cookbook. We had our first snow that stuck to the pavement yesterday, and this chili served with Corn Sticks (also based on a Lodge recipe for cornbread) was the perfect complement. 

Ingredients

  • 1 tablespoon butter
  • 2 pounds beef chuck or sirloin tip roast trimmed and cut into small cubes
  • 2 cups beef broth
  • 2 cups chicken broth
  • 1 can tomato sauce (15 oz.)
  • 1 large onion, diced
  • 6 tablespoons chili powder, in 2 servings
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons salt
  • 1 tablespoon ground cumin
  • 2 1/2 teaspoons minced garlic
  • 1 teaspoon black pepper
  • 1 can white beans, rinsed and drained, optional
  • Toppings!   Tortilla chips, shredded cheddar, sliced jalapeno and/or chopped onion

To prepare 

Heat the butter in a 4 quart cast iron Dutch oven over medium heat. Add the beef and brown on all sides. Add the broths, tomato sauce, onions, 3 tablespoons chili powder, cayenne pepper, and salt. Bring to a boil, then cover and continue to boil about 45 minutes, or until meat is tender. 

Stir in the remaining 3 tablespoons of chili powder, cumin, garlic, and black pepper. Reduce heat to low and cook for an additional 30 minutes. At this point, I added a can of rinsed and drained white beans as I like them but not essential. Add additional broth to adjust texture if desired. 

Serve with generous serving of toppings of your choice. I served mine with cheddar, onions, jalapeños and blue corn tortilla chips.

We also enjoyed corn sticks made in Lodge cast iron pans my mother gave me. She was a cast iron fan well before me it appears. Lodge has a multitude of corn bread recipes in their cookbooks. We used the sour cream cornbread version from A Skillet Full.