Hi! Remember me? I used to cook things and write about them, but now I mostly sit on the couch recovering from various illnesses (sinusitis and bronchitis with a healthy dose of “stomach bug” thrown in, if you’re curious) and help make videos that attempt to capture the insanity (absurdity?) that is this world.
Until Sunday, I hadn’t cooked something at home in over a month. Until Sunday, I had subsisted for over a week on bone broth, diner mashed potatoes and a rice slurry that my sister made for me after taking pity on my poor sorry sick self. Until Sunday, I had forgotten how much fun it was to try something new in the kitchen, how relaxing it was to shut your mind off for a few minutes and just chop vegetables, how soothing it was to follow someone else’s lead for an hour and trust that everything would turn out okay.
Broccoli cheddar soup was exactly the comfort food I wanted, but the mere act of cooking was even more comforting — it felt familiar and simple and satisfying, a return to normalcy after two weeks of doctor’s offices and pharmacies and endless SVU marathons (not that I’m complaining on that front). I’m hoping that, now that I’m mostly recovered, I’ll be spending a lot more time in the kitchen this fall.
And about the soup: well, anything that features over a pound of broccoli and a half-pound of cheddar was bound to be delicious. This is cheesy, creamy comfort in a bowl, and features enough broccoli to feel somewhat virtuous — or at least not completely terrible. It’s the kind of meal I know I’ll want to eat (and make!) all winter long. …