While the rest of the nation is baking and frying in intense heat, it’s a fairly typical day here in San Francisco with fog and chilly wind. So I made a large pot of rice, diced up some vegetables and sweated them off in olive oil and butter. I added the chicken stock I’d made yesterday as well and thickened it with a roux. Threw in the left overs of yesterday’s chicken salad and let it simmer for a few minutes before ladling out a big bowl of the stew with some rice. Warmth and comfort spreading through me, not just from the food, but from a peaceful Sunday spent cooking and listening to NPR.