Whew! All that hustle and bustle is now officially over. Oh, there may be another box or two to be moved out of sight or a few seasonal serving platters yet to be stored away. But essentially the “’tis the season” is done. And some of us are happy to have it so. Recently there was an idea making its way around festive parties proposing that there should be a few more weeks between Thanksgiving and the annual solstice holidays. It was, after all, an arbitrarily chosen date, unless you believe that the merchants who needed an official start to gift buying convinced FDR to designate the fourth Thursday in November as Thanksgiving. Think of how many home cooks and chief bottlewashers could benefit from a breathing space of a few more weeks in between the two holidays.
So now we ease into a time for a very different kind of indulgence. A time to either finish or begin that long-waiting project. A time in which whatever hours are required can be spent. A time in which the measured patience for jigsaw puzzles is a peaceful pat-on-the-back. A time for well-bundled winter walks. A time which features slow cooked stews, hot rich soups and long-roasted root vegetables for unhurried, deeply satisfying dinners produced without an excess of fuss or fanfare. Everyone hears much about lazy summer days, but I vote for a good fire, a great cat and an entertaining book in a gratefully uneventful post-holiday January.
To that end, we offer today a recipe that looks and tastes like it took quite a bit more effort, Ginger and Spice Chicken Thighs. It can be served over rice, quinoa, couscous, or even mashed turnips. Don’t forget to check the website for other recipes, there are dozens of soups, stews, braises and roasts that warm your winter fancies. Just enter the primary ingredient in the search box and choose what suits you best.