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As most people know I am a huge fan of “comfort food”, in all of its many incarnations. Any given day of the week you will find me eating things such as risotto, oatmeal, soups, stews and the like…it could be the weather, it might be the pregnancy or it may just be the way I was brought up. My mom is also a big fan of comfort foods – especially when you’re not feeling great.

This week I have been a bit under the weather and so the cravings for coziness on a plate have only been that much stronger. I have a feeling I will be making a big pot of homemade chicken noodle soup sometime this weekend…and perhaps something equally delicious and body-mending such as some really cozy whole wheat butternut squash risotto.

Breakfast is generally not thought of as a meal in which the body can be placated in this fashion. Although I have to say toast sticks do happen to embody tranquility to me – but that is most likely more from the memories they hold than the dish itself. Oatmeal and or cream of wheat are really two of the only breakfast foods that could be construed as comforting – as much for the warmth they imbue as for their ease of preparation.

Dessert is luxury incarnate on most days, no matter what form it might take. Simply a delicious piece of chocolate or some macerated fruit with whipped cream can send me into raptures on certain evenings while a slice of warm fruit pie with vanilla ice cream will just about do me in on others…But who has time to make a whole pie on any given evening? Not me…not lately anyway. So I am always on the lookout for recipes that are simple yet able to satisfy my “coziness quota”.

When Andrew announced he wanted dairy to be his theme for this month’s SHF I knew right away what I would make – and my infirmity this week only succeeded in solidifying that decision: a comforting dessert. What could be more comforting after a light brunch or other such repast than individual serving size fruit clafouti with dulce de leche ice cream...?

Filed under:   Cravings   Sugar High Fridays

Related Recipes   Dulce de Leche Ice Cream   Strawberry Clafouti

Comments:
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Mar 18, 2006:	Genevieve (www.homeyturtleg.blogspot.com) that looks absolutely phenomenal.
Mar 13, 2006:	Michelle Just a quick question for you, how do you cook cream of wheat? I've tried it in the past, but it comes out too thick (no matter how much water I add) and I find it somewhat salty. Any suggestions would be greatly appreciated!
Mar 13, 2006:	Andrew (http://www.spittoonextra.biz) A stunning set of photographs - I forget how great the design is of your blog; inspiring as much as the food!
Mar 11, 2006:	Basel T (http://baselt.neosmart.net/) I can't deny that usually, or I should say typically, dessert is synonemous with luxury. In the past, the thought of chocolate was enough to evoke a feeling of complete euphoria, but now it seems that that effect is lost- perhaps because I have it so much. It is what is rare to me, an old-fashioned multi-ethnic home cooked meal, that keeps me going. What I wouldn't give for a well-done plate of chop-suey...