The Corona Diaries: Finding Comfort in the Kitchen
Whether you’re a baker or prefer to linger over a long, slow flame, blending flavors together to create a most exquisite gastronomic tapestry, many take to their kitchens to seek solace from life’s most stressful situations, while others prefer simply to consume what others have prepared.
There’s something comforting and immediately calming about those wonderful aromatic smells that come from the kitchen when our ovens and ranges are put to good use.
With three kids now living and schooling at home, my life has gotten busier. The first part of the day is structured, the second is not. Meals are also loosely structured. I will prepare 3 meals a day, unless someone wants to jump in and help. I will create meals that can be eaten separately in case everyone isn’t hungry. We tend to eat dinner all together, though lunch and breakfast, and certainly snack times do vary. During these times I prefer that the kids not rummage through the fridge and cupboards so that I can take stock and keep track of what I have, and minimize hands and potentially germs (even though we have been home for a while).
Below an easy recipe for a simple apple and walnut quick bread that I made in a bundt pan which isn’t only much prettier than a bread loaf, but has pre-measured portions. This can be served as an afternoon snack, a mid-morning snack, or even breakfast.
Apple Walnut Quick Bread to Comfort the Body and Soul
Directions:
Preheat oven to 350 degrees F
In a large bowl combine all dry ingredients and mix well
Add vanilla, oil, eggs and mix well
Fold in nuts and apples
Grease a loaf or bundt pan with butter, nonstick spray or olive oil and pour in mixture
Bake for 1 hour or until a toothpick comes out clear
Let cool about 10 minutes before removing from pan and serving
Ingredients:
2 cups flour
2/3 cup of sugar
1 1/2 teaspoons of Baking soda
1 tsp ground cinnamon
1 tsp vanilla
1/3 cup of canola or other light oil
2 eggs
2 apples, peeled and diced
3/4 cup of chopped walnuts