There is something about shopping to cook... planning to cook... cooking. There is something about having wonderful food in the fridge and having the time, ability, and opportunity to feed yourself and others. I can't think of anything else in the world that makes me feel as nourished... in all literal and figurative senses.
I wandered through the grocery store, talking on the phone with D, running a mental inventory of my fridge, tossing food in my shopping basket. Chicken breasts, stuffed grape leaves, a gorgeous eggplant.
I came home, cut a thick wedge of focaccia, and heated up a bowl of homemade butternut squash soup. I watched many (too many?) episodes of Gossip Girl; I read my horoscope; I picked out a recipe for no-knead bread; I tied on an apron.
Gossip Girl is still playing. It's dark and cold outside, but so warm in here. I'm wrapped up in the softest hoodie and striped wool socks. My tummy is full of good food. And there is a glass Pyrex full of grilled chicken and eggplant for tomorrow.
Days like this are good for the soul.
Two boneless skinless chicken breasts
1/8 cup extra virgin olive oil
1/2 teaspoon Za'atar spice
1/4 teaspoon Aleppo pepper
1 clove garlic, chopped finely
Cut the chicken breasts into slices about 4 - 5 inches long by 1 1/2 - 2 inches wide. Rub the chicken breasts with the spices, garlic, and olive oil and let them marinate for 45 minutes. Lightly oil a grill pan and heat it up over medium-high heat. Grill the chicken on both sides, approximately 3 minutes per side, until the chicken is cooked through.
I served my Chicken Souvlaki with hummus, stuffed grape leaves, focaccia bread, and grilled eggplant.