Days that are rainy, cold, dark – I struggle to function. I want to stay curled up in my bed and never move. I want to close my eyes and listen to the rain drops plinking on the windows. I want to snuggle close with my cats and feel their belly-deep purrs. It’s a sense of comfort, of feeling at home.
The struggle is more than just “it’s a rainy day and I want to stay in bed.” It’s the aches and pains and weariness of fibromyalgia. As much as I love cold weather and Fall and Winter, my body has come to absolutely hate it. It’s very discouraging and depressing to know my body doesn’t work quite the way it used to.
There are things that help like taking hot showers, electric blankets, and ibproufen (tons of it). But it doesn’t “cure” it. Unfortunately, there is no cure. It just waxes and wanes like the moon. Some days are good, some days are not so good. It just is. I don’t let it define me. It isn’t who I am, but it’s definitely a part of me.
Fibromyalgia affects every part of my life. There are days where even holding a pen to write or tap away at a computer is just too much, too painful, too exhausting. Even the thought of it can wear me out.
I love to plan meals and to cook. It brings me joy to share food with others, even if it’s just me and my partner. It doesn’t have to be elaborate. Simple, but flavorful and comforting, will do just fine. But on days like this, cooking is an Olympic feat. When I’m feeling like the world and my body has beat me up, I crave comfort food. Warm, cuddly, delicious, earthy food. And simple. Because I don’t have the energy or ability to make something that has 17 steps and hours to cook. Not on a night like this.
This past weekend I went to the Easton Garlic Festival. The theme was Eat, Drink, Stink. Need I say more? I bought a 1/2 pound of blue oyster mushrooms (I bought a ton of garlic, too). Never cooked with them before, but I had to figure something out. They only last so long!
Since I was in the mood for something warm, cozy, earthy, and easy, I adapted the recipe, Wild Mushroom Soup from Bon Appetit. It was exactly what I was searching for.
First, let me say that these are NOT wild mushrooms and the mushrooms in the original recipe are NOT wild mushrooms (their title is misleading). You can get them at any grocery store (except maybe the blue oyster ones). If you can’t find the blue oyster mushrooms, you can use regular white mushrooms (take a little longer to cook) or crimini mushrooms (better flavor than white).
So for my new title of the recipe…
Delicious Mushroom Soup
(not very original, I know, but go with it)
- 1/2 cup butter
- 2 cups finely chopped onions
- 6 ounces crimini (baby bella) mushrooms, chopped
- 6 ounces fresh oyster mushrooms, chopped
- 6 ounces fresh shiitake mushrooms, stemmed, caps chopped
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 3 tablespoons brandy
- 2 tablespoons all purpose flour
- 4 cups beef broth (add more or less depending on how thick you like it)
- 1/2 fresh squeezed lemon juice
- 1/4 cup half and half
What do you eat when you’re feeling the need for comfort?