'Tis the season to be jolly, or so they say. I don't believe I have ever been jolly but I do love the holiday season. Crisp mountain air, the smell of firewood warming cold houses, college football and turkey noodle soup made from Thanksgiving leftovers warm my soul. I'll relinquish jolly for comfort. Jolly seems exuberant and unattainable but I can wrap my mind around comfort.

A full belly filled with traditionally delicious food of my past comforts. Wrapping my chilly body in a handmade quilt as I nestle my head deeply into my down pillow brings warmth. Playing, "At-a-batter baseball," with my grandkids in my mancave brings me close to jolly while offering the feeling of comfort. During this holiday season I'm not searching for jolly, I'm accepting comfort.

Many suffering from the economic disaster and political discomfort of our country's recent emotional, financial and depressing downfall have little to be jolly about. I suggest choosing comfort. Being OK with just being is OK. When the have-nots have less and the have-some, have lost everything, being jolly in this season of love seems pretentious, condescending and uncaring.

In this season of comfort, I turn to the kitchen for joy. I cook food that reminds me of warmth and prepare meals that are simple, fulfilling both psychologically and biologically. I offer these dishes for you to explore, modify and find comfort in preparing.

BEER BREAD

This recipe has only five ingredients and can be prepared by "non-cooks." It takes less than 10 minutes to prepare and 50 minutes to cook. I use different beers depending on the season and on what I have in the refrigerator at the time. Last week I prepared this bread with an IPA (India Pale Ale) and the bread tasted strongly over-yeasted, which I like. I toasted the bread and added huckleberry jelly before dipping it in the yolk of my breakfast eggs and felt like I had entered Nirvana.

3 Cups self-rising flour

1/4 Cup sugar

1 Bottle beer

1/4 cup melted, unsalted butter

In a large bowl, mix flour, sugar and beer together until blended. If using a KitchenAid mixer, use the dough hook to mix. If using a hand mixer use slow speed and if mixing by hand, enjoy! Dough will be very sticky so don't add too much flour to reduce stickiness. Butter a 5-by-9-inch loaf pan and spoon mixture into the pan and smooth the top. Pour the melted butter over the bread.

Bake in a preheated 350-degree oven until the loaf is dark golden brown and begins to pull from the edge of the pan, about 50 minutes. Remove the bread from the oven; de-pan the bread and place on a wire rack to cool slightly. Serve warm.

CHICKEN CHILI WITH BASIL PESTO

There is nothing more comforting than a warm belly and slightly warm palate. This recipe offers both. Depending on my required degree of comfort, I jack-up or cool down the amount of fresh chili in this recipe. When serving this belly-warmer, I top it with homemade yogurt and snipped chives for freshness.

3 tablespoons of olive oil to saute vegetables

1 small red onion, finely diced

1-pound chicken breast, cubed

2 Tablespoons minced garlic

1 Cup carrots, small diced

1/2 Cup red bell pepper, small diced

1/2 Cup Celery, small diced

5 fresh jalapeno peppers, fine diced. Remove spine and seeds for less heat if desired. I do not desire this. Remember, hot peppers lose some heat when cooked.

Oregano, cumin and salt to taste

1 (16 once) can canelli beans

2 cups chicken stock

4 Tablespoons Basil Pesto

Heat oil in a heavy bottom pan over medium-high heat. Add onions, garlic and chicken and saute for 5 minutes. Add carrots, bell peppers and celery and saute for 3 minutes. Add jalapenos, seasoning, beans and broth. Cover and simmer for 25 minutes. Stir in pesto and serve with chives, yogurt and croutons.

Bill Rutherford is a psychotherapist, public speaker, elementary school counselor, adjunct college psychology instructor and executive chef, and owner of Rutherford Education Group. Please email him at bprutherford@hotmail.com.