Category: Uncategorized

  • Another Brick in the Wall

    Another Brick in the Wall

    I was out getting my steps in this morning when a song from Pink Floyd’s The Wall came through my headphones.

    I cannot even remember what playlist I had been listening to.

    I remember stopping it.

    Some albums you listen to; others wait for you.

    I had heard The Wall many times before. I had watched the movie many times before. When I was a teenager, people used to joke that you had to be under the influence of one substance or another to truly understand it.

    Maybe we had that backward.

    Maybe you just had to live long enough.

    So I stopped the playlist and started the album from the beginning.

    And somewhere along my walk, I understood the wall differently.

    Not as this strange, theatrical thing belonging to somebody else’s tortured imagination.

    I understood the bricks.

    Your mother hurts you.

    A brick.

    Someone you love betrays you.

    Another brick.

    Someone humiliates you.

    Another.

    You trust somebody who teaches you that perhaps you shouldn’t.

    Another.

    You are frightened, disappointed, rejected, abandoned, embarrassed. You learn that showing pain sometimes invites more pain, so you decide you won’t show it anymore.

    Brick.

    Mortar.

    Brick.

    Mortar.

    Eventually, what started as protection begins to look like architecture.

    And there you are, standing behind something you built yourself.

    Safe.

    Maybe.

    But alone.

    That was the part I understood this morning in a way I don’t think I could have understood as a teenager.

    Because I have built walls of my own.

    For years, when something bothered me, I often wouldn’t say anything. If I was hurt, I kept it to myself. If I was angry, I swallowed it. If somebody crossed a line, I sometimes moved it and convinced myself that keeping quiet meant I was handling it.

    I thought silence was control.

    It wasn’t.

    It was storage.

    And storage eventually reaches capacity.

    Sometimes everything I had refused to say came out at once. Anger became rage. Something that might have deserved a sentence received an explosion instead.

    Then came the embarrassment.

    The regret.

    The knowledge that whatever legitimate reason I had for being angry was now buried beneath the way I had expressed it.

    So what did I do?

    I added another brick.

    I became quieter.

    More guarded.

    More determined not to let it happen again.

    Which meant I returned to the very thing that helped create the problem in the first place.

    Silence.

    That is the cruelty of some walls. They convince us that the cure for what is hurting us is simply more wall.

    I eventually began talking to someone.

    Even now, it feels strange to admit that I needed another person to teach me something that sounds almost ridiculously simple:

    You are allowed to say you are angry.

    Not scream it.

    Not throw it.

    Not make another person afraid of it.

    Just say it.

    “I am very angry about what happened.”

    “That bothered me.”

    “What you said hurt me.”

    “I don’t like the way you treated me.”

    Simple sentences.

    I spent years carrying entire storms because I never learned to announce that it was raining.

    There is a difference between feeling anger and surrendering yourself to it. There is a difference between expressing pain and weaponizing it. Learning the first may help prevent the second.

    That is part of what I heard differently in The Wall this morning.

    I heard a person building protection around wound after wound until there was almost nowhere left for the wounded person to go. And when everything finally burst through, I heard something familiar—not an excuse for cruelty or destruction, but the terrible sound of emotions with nowhere healthy to live.

    Maybe that is one of the dangers of emotional walls.

    We imagine that the wall keeps everything outside.

    But it keeps things inside, too.

    The anger stays.

    The grief stays.

    The humiliation stays.

    The conversations we never had stay.

    The sentences we swallowed stay.

    And eventually we may discover that we haven’t built a fortress at all.

    We’ve built a pressure cooker.

    I am still learning this.

    I still get angry.

    I still get hurt.

    I still have moments when the old instinct tells me to say nothing, swallow it, keep moving, not make trouble, and not let anybody see that they got to you.

    I am not perfect.

    But I haven’t had one of those episodes in a long time.

    That matters to me.

    Not because I believe I have arrived somewhere, but because I know how far I have walked.

    And maybe healing sometimes looks less dramatic than we imagine.

    Maybe sometimes healing is simply catching yourself before you reach for another brick.

    Maybe it is saying, “That hurt me,” while the hurt is still small enough to name.

    Maybe it’s letting someone trustworthy stand beside you while you figure out why you started building the wall in the first place.

    And maybe strength isn’t proving that nobody can get through.

    Maybe strength is realizing that you need a door.

    This morning, I started my walk trying to get my steps in.

    Somewhere along the way, I found myself thinking about all the bricks I have carried.

    Some were handed to me.

    Some I picked up myself.

    Some probably saved me when I didn’t yet know another way to protect myself.

    I don’t hate the person who built them.

    He was doing what he knew how to do.

    But I know something now that he didn’t.

    I don’t have to keep building.

    One day at a time, I can learn to put the bricks down.

    And perhaps that is what growing older sometimes gives us.

    Not the chance to go back and live without wounds.

    The chance to finally understand what we built around them.

    And the courage to leave an opening.

    Kyle J. Hayes

    kylehayesblog.com

    Please like, comment, and share

    Resources for Hard Times

    If you’re looking for practical help, food support, or community resources, you can visit the Salt, Ink & Soul Resources Page.

    👉 Resources for Hard Times

  • Learning to Hear My Own Voice

    Learning to Hear My Own Voice

    Subscribe to continue reading

    Subscribe to get access to the rest of this post and other subscriber-only content.

  • New Mexican Red Chile Brownies: A Little Heat for a Cold Day

    New Mexican Red Chile Brownies: A Little Heat for a Cold Day

    Rich chocolate, a little New Mexican red chile, and one cook stepping outside his comfort zone.

    I can cook pretty well. At least, that’s what I tell myself, and so far, nobody has filed a formal complaint.

    Give me a skillet, a few ingredients, and a little time, and I can usually figure something out. I know how to adjust seasoning, rescue a sauce, and recognize when something needs a few more minutes on the stove.

    Baking, however, is another matter entirely.

    Cooking allows for a little improvisation. A pinch of this, a splash of that, and occasionally a prayer. Baking seems to require an understanding of chemistry and mathematics, and a willingness to follow instructions without arguing.

    That last part might be my biggest problem.

    But fall has arrived in New Mexico, bringing cooler mornings, shorter days, and the annual reminder that I am apparently not built for cold weather.

    Some people welcome the chill. They open their windows, put on a light sweater, and talk about how refreshing the air feels.

    I start looking for another blanket.

    And while a good bowl of red chile can warm you from the inside out, I began wondering whether that same New Mexican warmth might find its way into something sweet.

    Which brings me to brownies.

    Now, chocolate and chile might sound like an unusual combination to some people, but the two have a long history together. And here in New Mexico, where red and green chile are practically family, adding a little chile to dessert doesn’t seem all that unreasonable.

    Besides, if we’re willing to put red chile on just about everything else, why should chocolate get special treatment?

    I usually bake and cook with sugar substitutes, including monk fruit and brown sugar alternatives. But since I’ll probably be giving most of these brownies away, I decided to use regular sugar this time.

    Consider it an act of generosity.

    Or perhaps an opportunity to let someone else deal with the calories.

    Either way, these brownies are my small salute to New Mexico: rich chocolate, a little cinnamon, and enough red chile to remind you where you are without making you reach for a glass of water.

    And if they turn out well, I’ll happily accept the compliments.

    If they don’t, we may never speak of this again.

    A Few Decisions Before the Baking Began

    Now, I could tell you that I carefully selected every ingredient for these brownies, but that wouldn’t be entirely true.

    The chocolate chips were already in my kitchen, so I used those. They’re Lily’s Dark Chocolate Style Baking Chips, with no added sugar. I figured there was no reason to buy more chocolate when I already had some perfectly good chocolate on hand.

    The red chile, however, was another matter.

    I chose Loma Vista Hot Red Chile Powder. Not mild. Not medium. Hot.

    And I used a full teaspoon.

    I suppose I could have gone with something milder, especially since I plan to give some of these brownies away.

    But apparently, the New Mexican in me wasn’t willing to entertain that possibility.

    We’ll see whether that was confidence or poor judgment once the brownies come out of the oven.

    New Mexican Red Chile Brownies

    Prep Time: 15 minutes

    Bake Time: 25–32 minutes

    Cooling Time: Approximately 1 hour

    Total Time: Approximately 1 hour 45 minutes

    Servings: 9 large or 16 smaller brownies

    Oven Temperature: 350°F (175°C)

    Baking Pan: 8 × 8 inches

    Ingredients

    For the Brownies

    • ½ cup (1 stick) unsalted butter
    • 4 ounces Lily’s Dark Chocolate Style Baking Chips (or semisweet chocolate)
    • ¾ cup granulated sugar
    • ¼ cup packed dark brown sugar
    • 2 large eggs, room temperature
    • 1 teaspoon vanilla extract
    • ¾ cup all-purpose flour
    • ¼ cup Ghirardelli unsweetened cocoa powder
    • ¼ teaspoon sea salt
    • ½ teaspoon ground cinnamon
    • 1 full teaspoon Loma Vista Hot Red Chile Powder

    Optional Chocolate Ganache

    • 3 ounces semisweet chocolate, chopped
    • ¼ cup heavy cream
    • A small pinch of New Mexican red chile powder
    • Flaky sea salt, for finishing

    A Little Warning About the Chile

    Before you reach into your spice cabinet, know this.

    New Mexican red chile powder and the chili powder commonly found in grocery stores aren’t necessarily the same.

    Pure New Mexican red chile powder is made from dried, ground red chile peppers. The more common chili powder is often a seasoning blend containing cumin, garlic, oregano, and other spices.

    Both have their place in the kitchen, but only one belongs in these brownies.

    Trust me, nobody wants to bite into a chocolate brownie and wonder why it tastes like a bowl of chili.

    For this recipe, use pure New Mexican red chile powder, not a chili seasoning blend.

    Instructions

    1. Prepare the Oven and Pan

    Preheat your oven to 350°F.

    Line an 8 × 8-inch baking pan with parchment paper, leaving a little extra hanging over the sides. This will make removing the brownies easier once they’ve cooled.

    Lightly grease any exposed sides of the pan.

    2. Melt the Chocolate and Butter

    In a microwave-safe bowl, combine the butter and Lily’s Dark Chocolate Style Baking Chips.

    Microwave in 15–20-second intervals, stirring between each, until the chocolate mixture is melted and smooth. Sugar-free chocolate chips can melt differently from conventional chocolate, so use gentle heat and avoid overheating.

    You can also use a double boiler if you prefer.

    Set the chocolate mixture aside to cool slightly.

    3. Mix the Sugars and Eggs

    In a large mixing bowl, combine the granulated sugar, dark brown sugar, eggs, and vanilla extract.

    Whisk for approximately 1–2 minutes, until the mixture becomes slightly thickened and well combined.

    4. Add the Chocolate

    Slowly pour the melted chocolate mixture into the egg mixture, whisking gently until everything is smooth and glossy.

    Make sure the chocolate isn’t too hot. We’re making brownies, not scrambled eggs.

    5. Combine the Dry Ingredients

    In a separate bowl, whisk together the flour, cocoa powder, salt, cinnamon, and Loma Vista Hot Red Chile Powder.

    Mix until the ingredients are evenly distributed.

    And yes, that’s one full teaspoon of hot red chile.

    Apparently, we’re committed now.

    6. Make the Brownie Batter

    Gradually fold the dry ingredients into the chocolate mixture using a spatula.

    Stir just until the flour disappears.

    Avoid overmixing. It can make the brownies tougher and less fudgy.

    7. Bake

    Pour the batter into your prepared pan and spread it evenly.

    Bake for approximately 25–32 minutes.

    The edges should appear set, while the center should remain slightly soft. A toothpick inserted near the center should come out with moist crumbs, not wet batter.

    Remember, brownies continue to firm up as they cool.

    8. Cool and Slice

    Let the brownies cool completely in the pan before lifting them out with the parchment paper.

    Cut into 9 large squares or 16 smaller portions.

    For cleaner slices, wipe your knife between cuts.

    Optional Chocolate Ganache

    For a richer finish, prepare a simple chocolate ganache.

    Heat the heavy cream until steaming, but not boiling.

    Pour the warm cream over the chopped chocolate and let it sit for about 2 minutes.

    Stir until smooth, then add a tiny pinch of New Mexican red chile powder.

    Spread the ganache over the cooled brownies and finish with a light sprinkle of flaky sea salt.

    Allow the topping to set before slicing.

    A Few Notes From My Kitchen

    Choose the Right Red Chile

    For these brownies, I used Loma Vista Hot Red Chile Powder, keeping things close to home and giving this chocolate dessert a little New Mexican character.

    One thing to remember: pure New Mexican red chile powder isn’t the same as the chili powder seasoning blend you find in grocery stores. Those blends often contain cumin, garlic, oregano, and other spices.

    There’s nothing wrong with those seasonings, but they have no business showing up uninvited in my brownies.

    If you can’t find Loma Vista, another pure New Mexican red chile powder will work. Just watch the heat level, since not all red chile powders are created equal.

    We’re looking for a little warmth, not a reason to call the fire department.

    How Much Heat?

    I used one full teaspoon of Loma Vista Hot Red Chile Powder.

    If you prefer a gentler introduction to New Mexican red chile, start with ½ teaspoon.

    For those who enjoy a stronger chile flavor, you can adjust the amount in future batches.

    Remember that chile powders vary in heat, so what tastes pleasantly warm to one person might be much hotter to someone else.

    About the Chocolate

    I used Lily’s Dark Chocolate Style Baking Chips because I already had them on hand.

    They’re made without added sugar, but that doesn’t make this a sugar-free brownie. The recipe still contains regular granulated and dark brown sugar.

    You can substitute conventional semisweet chocolate if you prefer. The sweetness and texture may vary slightly.

    Don’t Overbake

    The difference between a fudgy brownie and a dry one can be just a few minutes.

    Begin checking around the 25-minute mark.

    Let Them Cool

    I know. Waiting is difficult.

    But cutting brownies while they’re still hot can leave you with a delicious pile of chocolate crumbs instead of neat squares.

    Give them time.

    Storage

    Store the plain brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

    Refrigerate brownies topped with cream ganache in an airtight container and enjoy within 4 days.

    Allow refrigerated brownies to sit at room temperature briefly before serving for the best texture.

    The Verdict: Oh My God!

    So, I made the New Mexican Red Chile Brownies.

    I’ve shared the recipe and the photographs, and by now, some of you may be wondering how they actually taste.

    Well, I just had my first one.

    And let me tell you something.

    I stopped what I was doing and said, “Oh my God!”

    Not quietly, either.

    The texture was somewhere between cakey and fudgy. Not too dense, not too light, but somewhere in that wonderful middle where a brownie seems to have figured out exactly what it wants to be.

    The sweetness was just right.

    For a moment, I was so absorbed in the chocolate that I almost forgot the other ingredient.

    Then it happened.

    The red chile arrived.

    Not with a dramatic entrance. No fireworks, no emergency glass of milk, and certainly no regrets about using the hot variety.

    Just a gentle warmth that followed the sweetness, slowly making itself known.

    It wasn’t overpowering. It didn’t compete with the chocolate or try to steal the show.

    It was simply there, reminding me that it had been invited for a reason.

    And it was an important part of the party.

    I wondered whether using a full teaspoon of Loma Vista Hot Red Chile Powder would be a mistake.

    Apparently, the New Mexican in me knew exactly what he was doing.

    Now, I’m not going to pretend that one successful batch of brownies has suddenly made me an accomplished baker.

    But I will say this.

    For someone who approaches baking with a little suspicion and a great deal of uncertainty, these brownies gave me a reason to reconsider our relationship.

    And yes, I’ll be making them again.

    Kyle J. Hayes

    kylehayesblog.com

    Please like, comment, and share

    Resources for Hard Times

    If you’re looking for practical help, food support, or community resources, you can visit the Salt, Ink & Soul Resources Page.

    👉 Resources for Hard Times

  • Apparently, I’m a Sir Now

    Apparently, I’m a Sir Now

    The first time someone called me “sir,” I looked behind me.

    Surely a man stood there in a suit and tie, carrying a briefcase. Someone who understood his insurance policy. Someone who came into the store specifically to buy sensible trousers.

    There was nobody behind me.

    They meant me.

    I’m still working through that.

    I’m Generation X. Technically, I’m in my fifties, but I don’t see myself as old. Somewhere inside me is the same young man who could stay out all night and still have plans for the following morning.

    He’s still there.

    He just doesn’t make the schedule anymore.

    These days, the idea of drinking all night sounds like something I would need to recover from financially, physically, and spiritually. Tell me the party starts at ten, and my first question is, “In the morning?”

    Because at ten at night, I have already made several commitments to being comfortable.

    But “sir”?

    I’m not that old.

    Yes, I make a few extra noises when I sit down. And when I get up. 

    Sometimes a small sound comes out in the middle, as my body considers whether we’ve made the right decision.

    I don’t remember agreeing to this soundtrack.

    I used to stand up and go somewhere. Now I stand up and give a brief statement.

    Still, I feel young.

    I’m even ready to throw hands if the need arises.

    Although I would appreciate knowing in advance. I need the right shoes on, and I’d prefer we settle whatever this is before dinner.

    I’ve accepted other truths.

    I love the wagon I use to take out my trash.

    Love it.

    There was a time when I might have carried everything in one trip just to prove I could. Now I load that wagon with the quiet satisfaction of a man who has solved a problem.

    Let the young people demonstrate their strength.

    I have wheels.

    And my slip-in, no-tie shoes? Those are a gift.

    I step into them, and we get on with our day. No bending down. No negotiations with my back. No little bow I have to make before I’m allowed to leave the house.

    I didn’t realize how much resentment I had been carrying toward shoelaces until someone offered me another way.

    Apparently, this is where my rebellion has led.

    Then there’s the music.

    I love hearing songs from my teenage years over the speakers while I’m shopping. A familiar song comes on, and suddenly I’m smiling, remembering who I was the first time I heard it.

    For a moment, I feel young.

    Then I realize the store is using music from my youth to help people choose produce more comfortably.

    That requires a minute.

    I came in for onions. I wasn’t prepared to confront the passage of time beside the bell peppers.

    And somewhere during this emotional event, a young employee asks, “Can I help you find anything, sir?”

    Yes.

    The person I was before you finished that sentence.

    Of course, they’re being polite. I know that. I appreciate good manners.

    I just didn’t expect to be the one receiving them so soon.

    In my mind, fifty-something still leaves room for a little mystery. A little danger. The possibility that I might do something spontaneous.

    And I might.

    I could go somewhere without checking the parking first.

    Let’s not rule anything out.

    Maybe I am becoming more mature. Maybe I’m finally learning that feeling young doesn’t require making every decision my younger self would have made.

    I can enjoy the song without staying out until sunrise.

    I can take care of my back without apologizing to it.

    I can let someone call me “sir” and accept the kindness in it, even if a small part of me still wants a second opinion.

    I’m still me. There’s plenty of life left, plenty to laugh about, and apparently a growing appreciation for things that roll.

    So go ahead. Call me sir.

    Just give me a moment to stand up.

    There’s usually a sound first.

    Kyle J. Hayes

    kylehayesblog.com

    Please like, comment, and share

    Resources for Hard Times

    If you’re looking for practical help, food support, or community resources, you can visit the Salt, Ink & Soul Resources Page.

    👉 Resources for Hard Times

  • A Meal for One Still Deserves a Plate

    A Meal for One Still Deserves a Plate

    If you’ve been reading Salt, Ink & Soul for a while, you know I cook. And you know I love doing it.

    But I had to learn one part of cooking on my own.

    Sitting down to enjoy the meal.

    That sounds a little ridiculous when I write it. I can spend time thinking about ingredients, adjusting the seasoning until something tastes the way I want, and patiently waiting for it to finish.

    Then, once the food is ready, I suddenly feel like I need to get through it.

    Apparently, I have time to cook dinner. Enjoying dinner requires a separate conversation.

    For a long time, I didn’t think much about how I ate.

    Sometimes I’d take my food to my desk. Other times, I’d put everything on a plate without much concern for how it looked. As long as it tasted good, I figured I’d done my part.

    And then I’d eat.

    Not really savoring anything. I barely gave myself enough time to taste what I’d spent so much time preparing.

    I ate as though someone had started a stopwatch.

    It was almost as if eating had become another chore. Something I absolutely had to do rather than something I might actually enjoy.

    Which is a strange way to treat something you love.

    I could spend an hour preparing a meal and only a few minutes eating it.

    Somewhere along the way, I’d separated the pleasure of cooking from the pleasure of eating.

    Lately, I’ve been trying to change that.

    I’ve started paying more attention to how I put food on my plate. Maybe all those years of watching the Food Network finally caught up with me. Who knows? YouTube has helped me learn a few basics, too.

    Nothing elaborate. Just considering where things go, how the colors work together, and whether the plate looks like something I’d be happy to sit down to.

    I cook. I am not a chef.

    Nobody needs to inspect my kitchen for a Michelin star.

    But we eat with our eyes as well as our taste buds. I’ve discovered that taking a few extra moments to arrange a meal changes how I approach it.

    When I look down and see something I’ve taken care to prepare, I want to give it a little more attention.

    I notice what I’ve made.

    The colors. The way a sauce settles around the food. The texture of each bite. That first bite when everything I hoped would work together finally does.

    There’s a quiet satisfaction in that.

    After all the effort I put into cooking, I’d like to be present for the result.

    So now I try to get everything together before I begin.

    My plate. My utensils. Something to drink.

    A napkin, because I do try to eat like I’ve had some home training.

    And then I sit down.

    Not at my desk, trying to eat between whatever else I’m doing. Not rushing through dinner as though finishing first will earn me something.

    Just sitting down to eat.

    I’m learning to tell the difference between being full and enjoying a meal.

    They aren’t necessarily the same thing.

    You can finish an entire plate of food and barely remember eating it. I know because I’ve done it more times than I care to admit.

    That makes me wonder how many other small pleasures I’ve rushed through simply because I was thinking about whatever came next.

    I don’t have an answer.

    But I am paying more attention.

    When you cook for other people, it’s natural to think about their experience. You want the food to taste good. You want them comfortable. You might choose a plate carefully or make sure they have everything they need before you sit down.

    Cooking for yourself means remembering you are sitting at the table, too.

    Dinner doesn’t need company to deserve a little attention.

    The person eating the meal is already there.

    I don’t mean every evening needs to become an occasion. Some days, getting something warm onto a plate is plenty. I have no interest in turning dinner into another assignment or grading myself on where I put a piece of chicken.

    And there will probably still be evenings when I eat at my desk.

    Old habits don’t disappear simply because you’ve written an essay about them.

    But when I have the time and energy, I’d like to do something different.

    I’d like to enjoy what I’ve made.

    To taste the seasoning I spent time getting right. To appreciate the texture I waited for. To take another bite because I want one, not because I’m trying to finish.

    Nobody has to compliment the meal. Nobody has to be impressed by the presentation.

    I can taste it and decide for myself.

    Perhaps that’s part of what I’m learning.

    Cooking for myself doesn’t have to mean giving myself whatever attention is left over.

    I’m still practicing.

    But lately, when dinner is ready, I try to remember that the work I put into it was meant to lead somewhere.

    To this plate. This chair. This moment when I finally get to taste what I’ve made.

    And I sit down.

    Kyle J. Hayes

    kylehayesblog.com

    Please like, comment, and share

    Resources for Hard Times

    If you’re looking for practical help, food support, or community resources, you can visit the Salt, Ink & Soul Resources Page.

    👉 Resources for Hard Times

  • Jalapeño Popper Chicken: A Little Heat, a Lot of Comfort

    Jalapeño Popper Chicken: A Little Heat, a Lot of Comfort

    The mornings are getting cooler. The evenings invite us to slow down a little. Before long, kitchens across the state will fill with the familiar smells of green chile stew, posole, and calabacitas.

    These are the foods of this time of year. The kind that warms the kitchen, fills the house with something wonderful, and reminds us the seasons aren’t just something we see outside our windows. They’re something we taste.

    But as much as I’ve come to appreciate New Mexico and its food traditions, there’s still a good bit of the Midwest in me.

    And back home, we had a saying for certain meals.

    Food that sticks to your ribs.

    I always liked that expression.

    It wasn’t about fancy ingredients or how something looked on a plate. It meant a meal with some substance. Something hearty enough to satisfy you, something that made you feel like you’d actually eaten.

    Growing up, those meals often mattered most. They filled you up, kept you going, and needed little explanation.

    I still love that kind of cooking.

    Give me something warm, filling, and full of flavor, especially when the weather begins to turn, and I’m a happy man.

    Which brings me to this Jalapeño Popper Chicken.

    It’s not a traditional New Mexican dish, and I won’t pretend otherwise. But it brings together a few things I enjoy: tender chicken, melted cheese, and just enough jalapeño to remind you that a little heat can be wonderful.

    I’ve also decided to use almond flour instead of crushed pork rinds for the coating. It gives the chicken a slightly nutty flavor and keeps carbs relatively low without unnecessarily complicating the recipe.

    And that’s another thing I’ve come to appreciate about cooking.

    Not every meal needs to be an event. Sometimes you just want something good coming out of the oven, a comfortable place to sit, and enough food on your plate that you won’t find yourself wandering back into the kitchen an hour later.

    This is one of those meals.

    A little heat. A lot of comfort. And something that just might stick to your ribs.

    Jalapeño Popper Chicken

    Prep time: 15–20 minutes

    Cook time: Approximately 25–35 minutes

    Total time: 40–55 minutes

    Servings: 4

    Ingredients

    • 4 boneless, skinless chicken breasts
    • 8 ounces cream cheese, softened
    • 1 cup shredded sharp cheddar cheese
    • ½ cup diced jalapeños, seeds removed for less heat
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • Salt and freshly ground black pepper, to taste
    • 1 cup finely ground almond flour
    • 1 tablespoon olive oil or olive oil cooking spray
    • ½ teaspoon smoked paprika (optional)

    Instructions

    1. Get the oven ready.

    Preheat your oven to 375°F (190°C).

    Lightly grease a casserole dish or baking dish with olive oil or cooking spray.

    Nothing complicated here. Just give the chicken a comfortable place to settle.

    2. Prepare the filling.

    In a medium mixing bowl, combine the softened cream cheese, shredded cheddar cheese, diced jalapeños, garlic powder, and onion powder.

    Season lightly with salt and pepper, then mix until everything is evenly combined.

    For more heat, leave some of the jalapeño seeds in. If you prefer something milder, remove them.

    There’s no prize for making dinner hotter than you can enjoy.

    3. Prepare the chicken.

    Using a sharp knife, carefully slice a pocket into the thickest side of each chicken breast.

    Be careful not to cut all the way through. You want enough space for the filling without giving the cheese an easy way to escape.

    4. Stuff the chicken.

    Divide the cream cheese mixture evenly among the four chicken breasts.

    Spoon the filling into each pocket, then gently press the chicken closed.

    If necessary, use toothpicks to hold everything together.

    A little cheese may escape during baking. That’s perfectly fine. It happens.

    5. Prepare the almond flour coating.

    Spread the almond flour onto a shallow plate.

    Season with a little salt, black pepper, and smoked paprika if you’re using it.

    Lightly brush the outside of each stuffed chicken breast with olive oil, then gently press it into the almond flour mixture until coated.

    Almond flour behaves differently from traditional breadcrumbs. It won’t develop quite the same crunchy crust, but it adds a pleasant texture and subtle nutty flavor.

    6. Into the oven.

    Arrange the coated chicken breasts in your prepared baking dish, leaving a little room between them.

    Lightly spray or drizzle the tops with olive oil to encourage browning.

    Bake uncovered for about 25–35 minutes, depending on the chicken’s thickness.

    The chicken is done when the thickest part reaches 165°F (74°C).

    For extra color, briefly broil the dish, watching carefully. Almond flour can brown quickly.

    7. Give it a moment.

    Once the chicken is done, remove it from the oven and let it rest for about five minutes.

    Remove any toothpicks before serving.

    I know it’s tempting to cut into it right away, especially with all that melted cheese inside.

    But trust me, molten cream cheese reminds you to be patient.

    What to Serve With It

    I like keeping the side dishes simple.

    Roasted broccoli, sautéed green beans, or a fresh garden salad would all work nicely.

    If you’re not particularly concerned about carbohydrates, a baked potato or a little rice would make this an even heartier meal.

    And if you happen to have some roasted green chile in the refrigerator, I certainly wouldn’t argue against adding a little to your plate.

    We are in New Mexico, after all.

    A Few Thoughts From My Kitchen

    One thing I’ve come to appreciate about getting older is that I’ve stopped believing everything needs to be more complicated than it is.

    That includes cooking.

    I enjoy a good meal. I enjoy trying something different. And I appreciate the people who can turn a handful of ingredients into something extraordinary.

    But I also believe there’s something to be said for ordinary food prepared with a little care.

    A chicken breast isn’t particularly exciting on its own. Neither is a block of cream cheese or a handful of peppers.

    But bring them together, give them a little attention, and suddenly you’ve got something worth looking forward to.

    Maybe that’s one of cooking’s quieter pleasures.

    Taking what you have and making something good out of it.

    As the mornings grow cooler and Albuquerque’s balloons disappear from the sky until next year, I know there will be plenty of opportunities for soups, stews, and all those wonderful dishes that make fall feel like fall.

    But sometimes, I still want something that reminds me of the Midwest.

    Something hearty.

    Something comforting.

    Something that sticks to my ribs.

    And this chicken will do just fine.

    Until next time, take care of yourself, eat something good, and remember that a little comfort doesn’t have to be complicated.

    Kyle J. Hayes

    kylehayesblog.com

    Please like, comment, and share

    Resources for Hard Times

    If you’re looking for practical help, food support, or community resources, you can visit the Salt, Ink & Soul Resources Page.

    👉 Resources for Hard Times

  • The Price of the Right Path

    The Price of the Right Path

    I usually don’t let things bother me. I’ve learned to keep my head down, do the work, walk my path—even when that path is quiet, lonely, unglamorous.

    But this week has been different. I’ve been sick at home, just me, the couch, and the endless hum of YouTube filling the silence between doses of medicine. Then I clicked on a video from one of my favorite channels, Knight Talk. The title said it all: I’m Sick of This Sh*t.

    Within moments, I understood why. An OnlyFans creator was on-screen, laughing and smiling, casually showing the receipts of her success: $82 million.

    Eighty-two million.

    I stopped the video. Couldn’t finish it.

    It hit me harder than I wanted it to. Not because I begrudge anyone making a living—we don’t know her life, her circumstances, her hunger. But because it felt like something else was happening in that moment.

    Something spiritual.

    I work hard. I try every day to keep my hands clean, my conscience clear, my choices deliberate. I try to stay on the right path—even when the wrong one looks easier, shinier, faster. And then I see something like this, and it’s as if evil itself leans in close to whisper:

    All this can be yours.

    And I wonder if the wrong path is the only one still paying.

    This is not a new question. It is as old as Job’s lament, as old as the desert where Christ was offered the kingdoms of the earth. It is the voice that says, Why wait for goodness when you can have glory now?

    And it’s not really about OnlyFans.

    It’s not even about money.

    It’s about the way we are asked, over and over again, to watch the rewards of shortcuts pile up while we keep grinding away for pennies and peace of mind.

    Some days it feels like we are all contestants in a rigged game: who can stay righteous the longest while the world parades its golden idols in front of us?

    I know this is part of the fight—the invisible war that doesn’t make the highlight reel. If doing the right thing were easy, everyone would do it.

    But it is not easy.

    It is not fast.

    It is not glamorous.

    It is what Eugene Peterson called “a long obedience in the same direction”—the slow work of continuing to choose what you believe is right.

    It is the quiet refusal to cash out your dignity for a quick hit of security or fame. It is choosing to build something that will last beyond your own life, even if it means watching someone else build a mansion in the time it takes you to lay a single brick.

    And maybe that’s what bothers me most: not the money, not the platform, but the gnawing truth that integrity is slow work.

    Slow enough to feel like punishment some days.

    I don’t have a neat ending for this. No sermon about how it all evens out in the end.

    Maybe it doesn’t.

    Perhaps the wrong path is truly profitable—for a time.

    But I know this: staying on the right path is shaping me in ways a shortcut never could. It is building something in me that eighty-two million dollars cannot buy.

    And maybe, when the whisper comes again—All this can be yours—I will have the strength to whisper back:

    No thanks. I’m good.

    Kyle J. Hayes

    kylehayesblog.com

    Please like, comment, and share

    Resources for Hard Times

    If you’re looking for practical help, food support, or community resources, you can visit the Salt, Ink & Soul Resources Page.

    👉 Resources for Hard Times

  • Blood on the Page

    Blood on the Page

    Subscribe to continue reading

    Subscribe to get access to the rest of this post and other subscriber-only content.

  • Apparently, I Made Pumpkin Bread

    Apparently, I Made Pumpkin Bread

    Yes, I understand what I previously wrote about pumpkin spice.

    I stand by it.

    I have watched fall arrive in stores with all the subtlety of a marching band. Pumpkin-spice coffee. Pumpkin-spice cereal. Pumpkin-spice cookies. Pumpkin-spice things that, quite frankly, never asked to be pumpkin-spiced.

    I noticed it. I commented on it. I may have even mocked it a little.

    Then I made the mistake of staring at all those pictures.

    Apparently, if you look at pumpkin long enough, pumpkin looks back.

    Because somewhere between laughing at the annual pumpkin-spice invasion and going about my business, I started craving pumpkin bread.

    So here we are.

    At least I can defend myself a little: this version is sugar-free.

    I used Brown Sugar Swerve and monk fruit for the sweetness, then added Lakanto monk fruit and erythritol-sweetened chocolate chips because pumpkin bread and chocolate seemed like a perfectly reasonable compromise between resisting the pumpkin-spice onslaught and surrendering to it completely.

    Ingredients for sugar-free pumpkin chocolate chip bread, including flour, monk fruit sweetener, spices, and sugar-free chocolate chips.
    Most of what went into today’s pumpkin bread. Some other ingredients apparently missed picture day.

    Most of what went into today’s pumpkin bread. Some other ingredients apparently missed picture day.

    And about those chocolate chips: yes, I gave you a measurement in the recipe.

    Consider that a suggestion.

    If your hand slips and a few more find their way into the bowl—or quite a few more, like mine did—I see no reason to correct it.

    One other change I wanted to make.

    Cardamom.

    It isn’t necessarily the first spice people think of when they think about pumpkin bread, but I wanted something sitting quietly behind the cinnamon, nutmeg, ginger, and cloves. Not enough to announce itself. Just enough to make you stop for a second and wonder what you’re tasting.

    A quarter teaspoon was enough.

    Then the loaf went into the oven.

    And that was pretty much the end of my resistance.

    Some smells don’t need a calendar.

    Pumpkin, cinnamon, nutmeg, ginger, cloves, cardamom, and chocolate warming together in an oven will tell you fall has arrived before you ever look outside.

    The smell began moving through the kitchen and into the rest of the house, and suddenly all the jokes I had made about pumpkin spice seemed considerably less important.

    Sometimes life makes you eat your words.

    Apparently mine come with chocolate chips.

    Homemade sugar-free pumpkin chocolate chip bread baked in a loaf pan with chocolate chips on top.
    Apparently resistance was futile. Sugar-free pumpkin chocolate chip bread, fresh from the oven—and yes, I added more chocolate chips than the recipe called for.

    Apparently resistance was futile. Sugar-free pumpkin chocolate chip bread, fresh from the oven—and yes, I added more chocolate chips than the recipe called for.

    Sugar-Free Pumpkin Chocolate Chip Bread

    Makes: 1 loaf

    Pan: 9 × 5-inch loaf pan

    Oven: 350°F

    Prep time: About 15 minutes

    Bake time: Approximately 50–60 minutes

    Ingredients

    • 1¾ cups (210 g) all-purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon baking powder
    • ½ teaspoon salt
    • 2 teaspoons ground cinnamon
    • ½ teaspoon ground nutmeg
    • ¼ teaspoon ground ginger
    • ¼ teaspoon ground cardamom
    • ⅛ teaspoon ground cloves
    • 2 large eggs
    • 1 cup 100% pumpkin purée — not pumpkin pie filling
    • ½ cup vegetable or canola oil
    • ½ cup Brown Sugar Swerve
    • ⅓ cup granulated monk fruit sweetener — a 1:1 sugar replacement
    • ⅓ cup whole milk
    • 2 teaspoons vanilla extract
    • ½ cup Lakanto Monk Fruit & Erythritol Sweetened Chocolate Chips, or more to taste

    Instructions

    1. Prepare the oven and pan.

    Preheat the oven to 350°F. Lightly grease a 9 × 5-inch loaf pan or line it with parchment paper, leaving a little parchment extending over the sides to make removing the loaf easier.

    2. Combine the dry ingredients.

    In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, cardamom, and cloves.

    The cardamom is intentionally subtle. At ¼ teaspoon, it adds a warm, slightly floral note behind the traditional fall spices without taking over the bread.

    3. Combine the wet ingredients.

    In a large bowl, lightly beat the eggs.

    Add the pumpkin purée, oil, Brown Sugar Swerve, monk fruit sweetener, milk, and vanilla. Whisk until thoroughly combined.

    4. Make the batter.

    Add the dry ingredients to the pumpkin mixture.

    Using a spatula, gently fold everything together just until you no longer see obvious streaks of flour. Don’t overmix. A few small lumps are perfectly fine.

    5. Add the chocolate.

    Fold approximately ⅓ cup of the chocolate chips into the batter, reserving the remainder for the top.

    Or don’t.

    As I said earlier, the ½ cup measurement is a suggestion. If you decide your pumpkin bread requires more chocolate, you won’t get an argument from me.

    6. Fill the pan.

    Transfer the batter to the prepared loaf pan and gently spread it into an even layer.

    Scatter the remaining chocolate chips over the top—or however many happen to remain after your interpretation of Step 5.

    7. Bake.

    Bake for approximately 50–60 minutes, beginning to check the loaf at the 50-minute mark.

    Insert a toothpick into the center of the bread, being careful not to mistake a melted chocolate chip for underbaked batter.

    The toothpick should come out with a few moist crumbs but no wet batter.

    If the top browns too quickly while the center still needs time, loosely tent the loaf with aluminum foil and continue baking.

    8. Cool.

    Let the pumpkin bread cool in the pan for about 15 minutes.

    Remove it from the pan and transfer it to a wire rack to finish cooling.

    For the cleanest slices and best texture, let the loaf cool substantially before cutting it.

    Whether you actually possess that kind of patience after smelling it bake for an hour is another matter.

    Salt, Ink & Soul Kitchen Note

    What I like most about this bread may be what you notice least.

    The cardamom doesn’t announce itself. It sits behind the cinnamon, nutmeg, ginger, and cloves, adding another layer to something familiar.

    Then there is the chocolate.

    The Lakanto chocolate chips give the bread little pockets of chocolate while staying true to the recipe’s sugar-free direction. Brown Sugar Swerve and monk fruit provide the sweetness, while pumpkin and oil help keep the crumb soft and moist.

    But maybe my favorite part of this recipe is simply how I ended up making it.

    I fully intended to stand my ground against the pumpkin-spice invasion.

    Instead, I ended up in my kitchen with pumpkin purée, five different spices, a bag of chocolate chips, and a loaf pan.

    There may be a lesson in there somewhere about being careful what you make fun of.

    Or maybe the lesson is simpler.

    Sometimes fall wins.

    And sometimes that’s perfectly fine.

    Storage

    Allow the loaf to cool completely before storing.

    Keep it tightly wrapped or in an airtight container at room temperature for about 3 days, or refrigerate it for up to 1 week.

    You can also wrap individual slices and freeze them for up to 3 months. Let them thaw at room temperature or gently warm them before serving.

    A slightly warm slice with coffee or hot tea is probably all this needs.

    Although, considering what happened with the chocolate chips, I’m probably not the person who should be telling anybody when enough is enough.

    Kyle J. Hayes

    kylehayesblog.com

    Please like, comment, and share

    Resources for Hard Times

    If you’re looking for practical help, food support, or community resources, you can visit the Salt, Ink & Soul Resources Page.

    👉 Resources for Hard Times

  • When the Hoodies Come Out

    When the Hoodies Come Out

    I know some people will be shocked to hear me say this. My siblings might be first in line: I’m cold.

    Maybe living in the Southwest has thinned my skin a little. These days, a morning in the fifties or sixties is enough to send me looking for long sleeves and a hoodie.

    And once the cold-weather clothes come out, I start thinking about cold-weather food—the kind people say sticks to your ribs. Something warm enough to make you slow down and stay at the table a little longer.

    It also gives me a reason to turn on the oven I’ve been ignoring since the air fryer moved in. I’m sure there’s an air-fryer way to make this casserole. Today, I want the baking dish, the bubbling cheese, and the familiar smell coming from the kitchen. I’m feeling nostalgic.

    Cheesy Chicken and Broccoli Casserole

    Ingredients

    • 4 cups cooked chicken, shredded
    • 4 cups broccoli florets
    • 2 cups shredded cheddar cheese, divided
    • 1 cup heavy cream
    • 1½ teaspoons garlic powder
    • 1 teaspoon onion powder
    • ¾ teaspoon paprika
    • ½ teaspoon dried thyme
    • ½ teaspoon black pepper
    • ½ teaspoon salt
    • ½ teaspoon crushed red pepper flakes
    • ½ teaspoon ground mustard

    Instructions

    1. Preheat the oven to 350°F. Lightly grease a baking dish.
    2. Steam the broccoli until just tender. Drain well so the casserole doesn’t become watery.
    3. In a large bowl, toss the cooked chicken with the garlic powder, onion powder, paprika, thyme, black pepper, salt, red pepper flakes, and ground mustard.
    4. Spread half the chicken in the baking dish. Add half the broccoli and ½ cup of the cheddar. Repeat with the remaining chicken, broccoli, and another ½ cup of cheddar.
    5. Pour the heavy cream evenly over the casserole. Sprinkle the remaining 1 cup of cheddar on top.
    6. Bake for about 30 minutes, until the casserole is hot and bubbling and the cheese is golden in spots. Let it rest for a few minutes before serving.

    Some meals belong to a season. For me, this is one of them: a hoodie on my shoulders, the oven warming the kitchen, and something good waiting in a baking dish.

    Kyle J. Hayes

    kylehayesblog.com

    Please like, comment, and share

    Resources for Hard Times

    If you’re looking for practical help, food support, or community resources, you can visit the Salt, Ink & Soul Resources Page.

    👉 Resources for Hard Times