Since writing about comfort food yesterday, and since the chilly rain has continued in earnest, I have been eating to stay warm, in body and soul. Last night, I wanted something quick and basic but really tasty; mac and cheese but even easier. Chicken and rice came quickly to mind, and so I began.

Anyone who lives in Louisiana for any amount of time quickly realizes that rice is a staple eaten multiple times each week. Rice was on our dinner table in some form or fashion all the time when I was growing up, rather like pasta is on tables across Italy. Local stores sold enormous bags of Louisiana long grain white rice, and we were lucky too in that one of our neighbors had a rice farm and gave us fresh bags of his every year at Christmastime.

When T and I got married, we used rice bags printed with of our engagement pictures as the favor bags. A bit of local flair.

Anyway, rice = comfort in my mind. Jack subsists on it, so I figured a simple, one pot chicken and rice dish would make a fine dinner.

It did. I layered into a skillet, rice, salt, broth, lemon zest, lemon juice, and lightly seasoned chicken breasts. Over all that I poured some brown butter, covered the pan tightly and cooked in the oven for twenty minutes. Easy as pie and flavorful as all get-out. I made a second batch for Tom's and my meal later. The rice is soft and buttery. I ate so much I thought I'd pop. Thank goodness I also thought to roast some parsnips and make a kale salad.

The chicken and rice recipe will be posted shortly in Lunch & Dinner.

rosemary and brown sugar roasted parsnips

Last week, Oliver convinced me to buy the large jar of Nutella, and frankly, I've since thought of him as a genius. Do you want a staggeringly delicious, two-ingredient dessert?

Take a graham cracker and break it in half. Slather one side with Nutella and then smash the other half on top. Voilà. You're welcome.