Today’s post is less about high-protein and more about deep care. Recently, I’ve had friends receive really hard news — some devastating, some expected, but mostly just the kind of hard stuff this world often brings. All of the news I received this week, though, was rooted in love — even with loss. It reminded me of this quote I found by Kathryn Schulz from Lost and found (via The Marginalian):

“Disappearance reminds us to notice, transience to cherish, fragility to defend. Loss is a kind of external conscience, urging us to make better use of our finite days. Our crossing is a brief one, best spent bearing witness to all that we see: honoring what we find noble, tending what we know needs our care, recognizing that we are inseparably connected to all of it, including what is not yet upon us, including what is already gone. We are here to keep watch, not to keep.“

Kathryn Schulz

When I talk about the work I do at Jones Valley Teaching Farm, I’m often talking less about the numbers and more about the meaning. I truly think that food is the foundation for deeper connection, care, and growth. If we grow it for each other — we are nourishing each other. If we cook for each other — we are caring for each other. If we share with each other — we are sustaining each other. And so, I decided to take that to heart this weekend and do what I do best in times like these: Cook. My friend, Chef Ama, always says that you can taste a difference in the food that is made with love and I believe that. This morning, I poured a lot of love in these dishes and plan to share them with friends to ease their pain.

First up, Alison Roman’s Blueberry Muffins (Hat tip to Dinner Sorted’s (Rachel Halldorson) newsletter for alerting me to this recipe.

Second, Natasha Kitchen’s Banana Bread

Third, my Mama’s Chicken Pot Pie. This recipe is really simple, but I love it.

In a large bowl, whisk together 2 cans of chicken broth and 1 can cream of chicken soup. Add a can of drained Le Sueur peas and carrots. Add 2- 3 cups of shredded or diced rotisserie chicken (or you can cook your own by boiling it with onions and celery). I add a little salt and pepper. Pour chicken mixture in a casserole dish. In a separate bowl, mix 1 stick of melted butter, 1 cup of self-rising flour, 1 tsp of baking powder, and 1 cup of milk together. Pour that mixture over the casserole and do NOT stir. Just spread it out gently with a spatula if you are uneven. Bake in the oven at 425 degrees for 45 or so minutes. I didn’t cover mine (tends to stick to the foil), but you do what your heart tells you to do.

Fourth, Love and Lemons Best Homemade Brownies

And finally, I saw Alexandra’s Kitchen’s Flourless Chocolate-Almond Cake (Torta Caprese) on Instagram this week and haven’t stopped thinking about it. And then I made it. And now I can’t stop thinking about it again.

There are a million ways to show up for people, I reckon, but food is the way I do it. It’s a running theme in my life and it continues to fill me up in ways I could have never dreamed possible.

Love y’all,
A