There was a time, before kids, before I started a business, when my main focus for two sweet years was being a homemaker. I left my corporate job and supported Jeff as he served full time as a youth pastor. Leaving my job with a demanding schedule and limited time off meant that I could go on all of the youth trips and participate in all of the activities. It also meant that I had a lot of free time during the day, which I used to throw myself into decorating, keeping house, and becoming a better cook and baker. I dove into new territory with recipes like this classic white bread recipe.  I had Food Network shows like Good Eats and Sara’s Secrets running in the background most days and I would jot down notes about searing meat, making the perfect roux, and developing deep flavor in a sauce.

I’ve noticed that I’m not the only one into cooking comfort foods in these strange times.  Not only are they comforting, hence the name, but they tend to be a good way to use up ingredients that are starting to turn or to use some of the canned goods in stock.  I’ve used this excuse to make banana bread, blueberry muffins, and last night, I made a childhood favorite to use up some fresh broccoli that was yellowing – Chicken Divan. For years, I’ve doctored and tweaked the basic recipe found in The Heart of Hospitality Cookbook we got when our family was stationed in Germany… It’s a collection of favorite recipes by people who were a part of the Overseas Christian Servicemen’s Centers in the 70’s and 80’s.  There is Onion Pie from Vicky Rogers, Impossible Quiche by Chris Spader, Konigsberger Klopse by Delcy Davenport, and Fudgy Oatmeal Squares