Tricolor Christmas Cookies

Tricolor Christmas Cookies

Tricolor Cookies / FoodLovesWriting.com

A few Wednesdays ago, sitting at our weekly dinner with Tim and his brother, Nate, I quizzed them about their favorite Christmas memories. Tim and Nate are two of three children, their older sister still in Ohio with her husband and three kids, and, as two boys only 13 months apart, they shared a room until the day she left home, when they were ages 16 and 17. They stayed housemates, first in Ohio, then in Tennessee, until the day Tim and I got married and he moved out to live with me. So I like asking them together about their childhood because, in the way that your best friend remembers things about that summer road trip that you forget, the two of them round out each other’s stories. “What were some of your favorite Christmas foods?” I was asking the two men that people still call by each other’s name. Tim said pasta. Nate tried to think. But before long they were telling me about the piles of cookies their mom made every year, from cathedral cookies (marshmallows peek out between layers of cookies, creating what looks like stained glass) to kolachkys (a favorite in my childhood, too) to what Tim referred to as “color cookies,” something I’d never heard of before.

“You remember them, Nate, the ones that had food coloring in them? Red and blue and gold and green?”

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Curried Spaghetti Squash Bisque at The Hermitage

Curried Spaghetti Squash Bisque At The Hermitage

Spaghetti Squash Bisque / Food Loves Writing

Quick! Before the leaves are all gone! Make some soup and pack yourself a picnic! At least that’s what we did on Saturday, right in the middle of a day when we should have been getting ahead with work projects and, I don’t know, balancing the checkbook. Even though it was raining and the skies were gray, we practiced hope by loading up a picnic basket, hopping in the car, and driving 20 minutes east where, miraculously, we found ourselves in the crisp fall day that was The Hermitage.

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Speedy Chicken Tikka Masala (dairy-free, gluten-free)

Sometimes I don’t feel like talking about food. I feel like posting a pretty picture.

Huntsville Alabama

I took the above shot last month in Huntsville, Alabama, the town where my college roommate Kim lives and where I met her for the afternoon one Saturday. She treated me to high tea at this fancy little shop, and then she drove me around the area’s historic neighborhoods, letting me ooh and ah at the architecture, and to this park off the highway, where we climbed into the woods and looked out through leaves at the parking lot and, off in the distance, the hills of her hometown.

Huntsville Saturday

Tim was away in New York that weekend (you’ll remember his happy homecoming here), and I was missing him, so when I came back to the empty house that night, I was glad to be so tired from driving and touring and eating little scones, because at least that meant I would fall fast asleep, a skill usually reserved only for the male half of this little family, and fall fast asleep is exactly what I did. The next day, he was back, and we ate filet mignon and kale mashed potatoes, and by evening, he was sound asleep beside me the minute his head hit the pillow and, thirty to forty minutes of heavy late-night thinking later, so was I.

There are many things I tend to envy about my husband, not the least of which is his soft, wavy hair, but his sleeping ability is becoming one of the great marvels of our married life. Whereas I need to wind down after a day of work or social activity or drama-filled TV, Tim simply climbs into bed, shuts off the light, and he’s out. Gone. Dead to the world. It’s amazing. We’ve had many long, hilarious conversations about this, wherein I try to prompt him to describe for me what this feels like or how it works (or, ahem, see how long I can keep him awake with me). And over thirteen months of marriage, what we’ve essentially concluded is this: sleeping is one area in which he will likely always have the upper hand.

Indian food, on the other hand, is another story.

speedy chicken tikka masala

I may be the one who’s half Indian, but, in our marriage, Tim’s the one who first loved Indian food. When we were dating, he took me to Sitar downtown, and told me to order his favorite dish, Chicken Makhani (or, butter chicken), and garlic naan. The moment those glistening pillows of garlicky dough arrived on our table, followed by a creamy, spicy chicken mixture I all but licked off the solid white plates, I knew an important change had just occurred. I could never go back to the person I was, one who sometimes tolerated but never especially loved Indian cuisine. From that point and forever forward, I was all in.

We went back to Sitar to celebrate a month of marriage and then again to celebrate two months. More than once over the last year, at random times when the fridge has been lean but the spice cabinet full, Tim’s whipped up a curried dinner out of celery and carrots and rice, leaving me speechless, every time, eyes welling up with tears that such a meal could come from the simplest ingredients and, more than that, that the man who could bring them together was the same one laying next to me each night.

Julia Child Quote | FoodLovesWriting.com

But over time, he’s taught me a few tricks of the trade, and I’ve become more heavy-handed with heat in my cooking, and now one of our regular dinners is a bunch of chopped vegetables, sautéed on the stove and mixed with spices and cream, the kind of thing that just slightly burns your throat as it goes down, a mysterious proof that sometimes the simplest (and cheapest!) foods can make the best meals.

spices

Similar to the butter chicken that first wooed me into this curried world, Chicken Tikka Masala is a classic entrée at Indian restaurants that relies on a tomato-based creamy sauce and a blend of fragrant spices. There is no shortage of recipes for either of these dishes online, but our version has one great advantage going for it: it’s fast. The day I wanted to make it, I had leftover roasted chicken in the fridge and a desire to make a meal as quickly as possible, so I wanted a nuts-and-bolts set of directions to use as a guide instead of a ruler.

sauteeing

Over at Serious Eats, I found this:

“The basics of masala sauce are simple: start with a base of aromatics—onions, garlic, and ginger are common—cooked in oil, ghee, or butter. Add a simple spice mixture, largely based on cumin, coriander, and chilis, throw in some canned tomatoes, cook them down, then purée the whole deal with heavy cream and fresh cilantro.” J. Kenji Lopez-Alt, Chief Creative Officer, Serious Eats

making tikka masala

A bunch of chopping, a little sauteéing and less than an hour or so later, we had this meal on our plates, my version of following the general guidelines above. It was easy, it was spicy, and, by the end of the meal, it had us wiping the skillet and wooden spoon clean, wishing for more. I can’t believe how much of my life I wasted not loving this style of food—and I’m glad the one to open my eyes is the same one I sleep next to (OK, he sleeps, I think) every night.

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