• Make soup.
With a pot and a knife, and a trip to the grocery store, it’s a snap, said Scotty Harris, author of “Cooking in Theory and Practice,” an Amherst-based food blog.
The intimacy of feeding yourself and others with care nourishes in more ways than one, said Harris, who cooks for his wife Trish and two daughters. “There’s nothing in the dead of winter that’s more comforting than the smell of soup cooking on the stove, or bread in the oven.”
Put a tablespoon of vegetable oil in the pot over medium high heat, and add a cup of chopped onion and a half cup each of carrot and celery. Cook until soft. Then add a quart of chicken broth, and a teaspoon of dried oregano or thyme.
When it comes to a simmer, add half a cup of barley and simmer for another 20 minutes. A spoonful of sour cream or a squeeze of lemon is optional.