IS THERE ANYONE out there who hasn’t been the unwitting target of a cough or sneeze recently?
It seems that everywhere I go, I encounter some glassy-eyed acquaintance sharing the dreaded cough.
Up until last Sunday, I was bragging about having made it nearly to spring without so much as a sniffle.
I should have knocked on wood because that’s when my winning streak ended.
A lot has been said about washing one’s hands as a good way to avoid getting sick in winter.
I am not here to refute that, but sanitizer in a pump bottle is no substitute for fresh air, natural light, plenty of good sleep and nourishing food.
On the top on my list of culinary medicine for cold and flu is the aromatic clear broth of a good chicken soup.
Fortunately, it was Sunday, I had gone to the farmers market the day before and I had everything I needed to make a long-simmering pot of what some refer to as Jewish penicillin.
If you got 100 moms and grandmothers in a room and asked for their chicken soup recipes, you’d get 100 variations on the theme.
They are all good, but here is my personal version that varies depending on the season.
My husband once described this as a “bowl full of soul comfort.”
This is slow food in the making, and part of the magic comes from the aromatic healing in the house as it simmers.
Betsy Wharton is a Port Angeles Farmers Market vendor, Washington State University Extension food preservation information assistant and a registered nurse at First Step Family Support Center. More about her pickling enterprise can be found at www.Clallam CanningCompany.com.