I am sick. Chest cold, screamingly sore throat, chills, aches. We have more snow on the ground, with more to come. I am behind in my work. My house is a wreck. Laundry undone.
But I had an elegant hour-long dinner out and conversation with my sweetie last night. And this morning I was awakened by eager little girls happily presenting me with cards and a gaudy box of chocolates. Paul made me pancakes and coffee and let me go back to bed for a while. I made myself a chicken soup in the slow cooker (lots of garlic for my cold) and its scent fills the house.
Warmth, love, and a happy Valentine's Day.
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Whatever happens,
those who have learned
to love one another
have made their way
to the lasting world
and will not leave,
whatever happens.
Wendell Berry, in "Sabbaths 1998" from Given
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Chicken and Garbanzo Bean Soup
1 Tbs olive oil
1 pound skinless boneless chicken breasts or thighs, cut into bite-size pieces
1 14-oz cans chicken broth
1 15-oz can garbanzo beans, drained
2 1/2 cups sliced carrots
1 cup sliced celery
1 large onion, cut into think wedges
several cloves of garlic
1/2 cup water
1 tsp dried marjoram, crushed
1 tsp dried thyme, crushed
1/2 tsp black pepper
1/4 tsp salt
1 cup shredded spinach or escarole
In a large skillet heat olive oil over medium heat. Brown chicken in hot oil until no longer pink. Drain off fat. (I usually add some Emeril's Essence seasoning or even Italian seasoning to the chicken at this stage to add flavor).
In a 4- to 5-quart slow cooker combine chicken, broth, beans, carrots, celery, onion, garlic, water, marjoram, thyme, pepper and salt.
Cover and cook on low heat setting for 8 to 10 hours or high heat setting for 4 to 5 hours.
Stir in spinach or escarole before serving.
Top with freshly grated Parmesan and serve with biscuits or crusty bread.
Share it with your Valentine.
