I gotta be real with you, I haven’t felt super inspired in the kitchen lately. This winter hasn’t been an easy one and since late summer, I’ve been dealing with loss and a lot of grief.
January was especially difficult and some days the best I could do was rest in bed.
Not surprisingly this time of year is known for sitting with the darkness. From the cold weather and short days to spending more time indoors, it’s easy to get into a funk and not feel completely like yourself.
It’s a tender time and one that asks us to slow down, go inward, and hold space for our hearts, no matter how heavy they might feel.
A lot can come up during the winter months and I imagine if you’re reading this you’ve been feeling the blues at some point this season, too.
Right now I’m just trying to take it easy and lean into what makes me feel good.
No matter what’s going on in my life, I seem to always gravitate back to my little rituals—making a cup of herbal tea, cooking simple meals, piddling around the house, and going on walks usually help me to feel more grounded.
Comfort meals have been my go-to lately. Things like roasted chicken thighs with mashed potatoes and thyme gravy, celeriac soup with lots of dill and buttery sourdough toast, and this skillet pot pie of course.
I didn’t have much inspiration or food on hand one night, but somehow managed to whip up a skillet pot pie and it’s been in rotation ever since.
Luckily, I had leftover chicken, mashed potatoes, and gravy, so all in all it took about 30 minutes from start to finish to pull together.
Now, if you don’t have these on hand, I’ve got a few tricks to save you a lot of time. Every week I grab an organic rotisserie chicken, pull off all of the meat then make bone broth with the carcass.
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