This House of Love

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This House of Love

Let me [re]introduce myself. I’m Amy Beth Chesler, or A.B. Chesler as the literary world may (or may not) know me. I am a lover of food, laughter, and adventure, although I hate to get dirty. I chose to title my blog “This House of Love” because Amy Beth can be translated, loosely and in a couple different languages, into that phrase. My mom assembled this name for me, with the help of my then three year old brother, because she wished for me a future occupied by a warm and loving family life.

I am a victim of domestic violence. I am also a survivor of it. My mother, however, is not. She was an incredibly strong, determined, warm, caring woman. I will love and miss her with every fiber of my being every day until I die. Thankfully, things are infinitely better now as I fulfill my own role as a wife and mother. I’ve found my niche in life; I was born to be Mommy. I knew this from the beginning.

What I didn’t know is how much poop and snot I’d have to deal with on a regular basis. Similarly, no one told me that some days I would laugh so hard I would cry, and others I would feel swallowed whole by my loneliness. Everyone neglected to tell me how terrifying, thrilling, isolating, eye-opening, and powerful parenthood is. They also didn’t mention just how awesome (in the truest sense of the word) it is to have your heart, a true piece of you, walking around outside of your body, living their very own life. How dare they.

I am also a writer, although it’s scary to say so. It’s a profession that requires you to make something from nothing, a grand story or thought-provoking poem, from just the depths of your mind. If your tales aren’t well received, your writing is not the only entity receiving rejection. But, just like my sentiments about motherhood, I knew I was meant for the writing world. As a child, reading was my escape from the harsh realities that were my life.  I wrote my own stories to enter an alternate universe, one filled with much less pain and isolation. As an adult, writing is allowing me to process my past and consequently and eventually arrive at my life’s destination: a house filled with an infinite amount of love.

Feel free to join me on this crazy journey by following my blog via the link to the left. And remember, “Let love win.”

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(Not Exactly) Momma’s Kitchen


Mom was the best cook, and she had lots of specialties. Decadent lasagna, complex compote, gargantuan burritos. You name it, she made it. Perfectly. I, on the other hand, never quite found my niche in the kitchen.

When Mom passed she left behind a beautiful legacy and an almost empty recipe box. The few recipes she had bothered to write down rather than commit to memory offered no guidance in terms of ingredient amounts. They were simply shopping lists for meal prep. So, I was left in a rough spot. I wanted to taste the foods that Mom had fed me throughout my childhood, to be reminded of a somewhat simpler time. But how was I to cook like Mom if she hadn’t equipped me properly? The answer to that, my friends, is trial and error. And lots of Ajax for the burnt pans.

With that said, and since Mother’s Day just passed, I felt the need to reconnect with Mom and her food. I made one of my personal favorites from her repertoire – her chili. Well, I sort of made her chili. Just as her cards boast a casual approach to cooking, I also follow a laissez-faire philosophy. I often allow her lists to guide me, and end up in a different direction than she would take. And that’s OK. And sometimes, it’s better than OK. Like last night. So, here it goes:

(Not Exactly) Momma’s Chili

1 can of chopped, stewed tomatoes

1 can of kidney beans

1 pound of 96% lean beef

1 yellow onion, chopped

Mom would have called for 1 packet of Lawry’s chili seasoning, but I ended up using:

2 tbsps of chili seasoning

1 tsp of oregano

1 tsp of fennel

1 tbsp coconut oil

salt to taste

lemon pepper to taste

Directions: Saute onions in pan with a coconut oil, allow to soften. Throw in meat, crumble and brown it. Meanwhile, dump contents of kidney bean and tomato cans into pot and simmer. After meat is brown, place in pot after draining excess fat. Allow to simmer for a few, then toss in seasonings. Turn to medium heat to boil, then back down to simmer with top on for half an hour. Take off top and continue to simmer until juices have reduced enough to serve.

Light and Crunchy Wilted Spinach

On my instagram I showed the chili over a bed of spinach. This was just the tang and crunch this meal needed! All you need is the following:

1 cup of baby spinach

1/2 lemon

1 tbsp of shredded parmesan cheese

1 tbsp coconut oil

salt and pepper to taste

Melt coconut oil over medium-low, throw in spinach. Wilt just slightly then spray with lemon juice and add salt/pepper. Mix and allow to continue to wilt. Allow for a bright green color rather than a dark green to keep spinach from getting too soggy. Top with parmesan and serve!

Hope you all enjoy. Let me know what you think, and be sure to follow my blog for more recipe ideas!