It’s been years since I’ve made chicken and dumplings, but I wanted something different from the rotisserie birdzilla I bought at Costco.

And that something was comfort.

The tablespoon of bacon grease that mysteriously found its way into the broth didn’t hurt.

Nor did the half-glass of Sauvignon Blanc.

Prior to that…a little pepper, thyme, a good dose of Trader Joe’s 21 Seasoning Salute, and some dehydrated garlic joined the sauteeing onions, celery, carrots, and potatoes for a little blooming.

After that, I added the chicken cubes, gave it 20 minutes and completed final steps for the dumplings.

They needed seasoning, so out trotted L to the garden for some chives. She was, of course, escorted by the ever productive Buddy.I slapped–okay, I was gentler than that–the dough on the broth/chicken/veggie concoction [let’s just call it ‘soup’]. This recipe called for just five minutes of cooking time. Hoping a longer dip in the soup would enhance the flavor, I gave them 20 minutes and they were just fine. We both enjoyed how those skimpy balls o’ dough puffed into substantial orbs of comfort.

Ruminations from the kitchen:

• I marvel at how I repeatedly tempt the cruel nature of gravity by plopping food-filled bowls and plasticware just off the edge of the counter.
• I still maintain that food tasted straight from the pan rates higher than eaten from a plate.
• Want to make a racket in the kitchen? Just try being quiet. Seriously, every time I saunter out in the morning for a silent early exit, I inevitably bump one glass container in the fridge into another, ram my elbow into the coffee maker, and pull a glass from the drainer, setting off a chain reaction of tumbling mugs and dishes.