I’ve been going a lot for comfort this week. Utilizing simple ingredients to make something yummy and not too taxing. Mostly the recipes I’ve been giving you are, oddly, more Southern summer picnic food. That may not be a coincidence.

I am wishing for warmth with all my heart. I live in the Canadian cold now, where the winters are too long and the sun is too brief, but in my soul, I dream of spring and summer. Of thunderstorms, of lazy days on a patio with sunshine and a book, of ice cream and green grass. Georgia cracker salad is something my grandma made, only hers had larger chunks of garden-ripe tomato and was a bit drier. Regardless, this version was pretty good.

Last night my husband made a wonderful simple chicken curry that lifted my spirits.

Served over basmati rice, it tasted of spice and exotica. It reminded me how much I miss having Indian food; Sherbrooke has a pretty decent Indian restaurant but nothing compares to Zyka in Atlanta. Making saag paneer at home is one of my future cooking goals but I’d rather make Zkya’s saag paneer.

Have I mentioned Matt bought me a super shiny new waffle iron for no reason at all? It’s the flippy kind that you usually see at hotels and restaurants. We inaugurated it this morning by whipping up a batch of pumpkin waffles.

Again, I am sure pumpkin is out of season, but as long as there’s snow on the ground I will feel perfectly justified in using it in baked goods for the time being. So I made the batter and Matt manned the waffle iron. The batter is considerably lightened by the inclusion of whipped egg whites. I would recommend to get the batter started first—it takes a hot minute—before preheating the waffle iron.

Ohhhhh, me. Sincere and utter bliss. Deep divots in a cinnamony, pumpkiny waffles, perfect for holding small bits of butter and rich maple syrup. Tell me that isn’t worth eating just a little out of season.

Georgia Cracker Salad

adapted from “The Lady & Sons Savannah Country Cookbook,” by Paula H. Deen (Random House, 1998)

4 oz. saltine crackers

1 large tomato or 2 plum tomatoes, seeded and finely chopped

3 scallions, finely chopped

1 cup mayonnaise

1 hard-cooked egg, finely chopped

salt and freshly ground black pepper to taste

Just before serving, place saltines in a medium-size bowl. Use your hands to crush crackers into big pieces. Add remaining ingredients, mix gently but thoroughly, and season with salt and pepper. Serve immediately as a side dish or top with shrimp to serve as an entree.

Chicken Curry in A Hurry

from “Mark Bittman’s Kitchen Express,” Mark Bittman (Simon & Schuster, 2009)

In about a tablespoon of oil, cook a sliced onion, teaspoon of curry powder and some salt and pepper for about three minutes. Season chicken tenders with salt, pepper and more curry powder. Nestle the chicken between the onions, and cook for about two minutes on each side; remove the chicken and set aside. Add a cup of plain yogurt (or sour cream if you want it a bit richer) to the pan and stir; cooking for another minute or so (do not boil). Return the chicken to the pan and cook another few minutes, turning once, until everything is cooked and warmed through. Adjust the seasonings and serve over couscous or jasmine rice.

Pumpkin Waffles
Adapted from several sources

2 1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs, separated
2 cups well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted
Vegetable oil for brushing waffle iron or cooking spray

Preheat oven to 250°F and preheat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined.

In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks (as in, far softer than the over-beaten whites you’ll see in my picture above). Folk them gently into the waffle batter, until just combined.

Brush waffle iron lightly with oil and spoon batter (about 2 cups for four 4-inch Belgian waffles) into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.

Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.