Thank you all for the very kind comments onSunday’s post—as well as some of the emails and messages I’ve gotten since then. I’m a little at a loss for how to express my thankfulness or articulate how touched I am. Hopefully my appreciation is shining through the words I’ve got.
In that post, I mentioned that food has been a big source of comfort through this breakup. In the first few days of being newly on my own I felt overwhelmed to think of how much I’d miss the rhythms of cooking for two and the satisfaction of sharing food. For the past three years I’ve taken a lot of daily pleasure in offering nourishment to another person, and now I feel the absence of that ritual keenly. I hope I’ll get to share my meals again someday. For now, though, I’m taking solace in the joys of cooking solo for the first time in a long while.
Cooking has always held a lot of symbolic importance for me. When I was recovering from anorexia, cooking was an act of resistance against the disease and my way of asserting the desire to be healthy again. It was rebellion against the restrictive impulse, a gesture of generosity toward myself and my body. It signaled the hard-won realization that I deserved to be fed, to be satisfied, to have my hungers met.
So here’s the kind of meal I’ve been having a lot lately: a hearty legume soup to pair with toast or rice or whatever you like. I’ve always loved black bean soup, but I’ve never created a formal recipe to share on the blog. This particular one gets some heat from seasoned chipotle peppers, and I throw a whole bunch of kale in at the end, giving the meal a little extra nutrient density. It’s filling, warming, and easy to make—which is exactly what I need right now.
我还没有尝试过，但我猜测，汤应该是具有特别好cashew creamstirred in (a vegan spin on sour cream), or some coconut bacon on top. You could also easily adapt it for a slow cooker; just throw the ingredients in and let it simmer at low heat overnight.
That bread you see back there is the peasant bread from Alexandra Stafford’s wonderful new book,烤面包屑, which I’ll be sharing from next week. It’s the first homemade bread I’ve ever mastered consistently—which hasn’t been hard, given how utterly simple and foolproof the recipe is. Bread, just like soup, is quintessential comfort food, but it has the added bonus of conferring the pride that comes with a good baking project. The book found me at the right time, and I’m excited to tell you more (and perhaps share a toast recipe that all these homemade loaves have inspired).