Over the past two days I have been reminded of the importance of comfort food. Each specific which came to light is a lesson in why comfort food wears the label it does.
If I was asked to list my favorite comfort foods, I would start with roasted corn, one or two South Indian style curries, and a vegetable or two. The list of what makes my list is quite long – grits near the top, mashed potatoes somewhere in the middle, and different types of breads, mains, and starters mixing it up in between. I have been reminded that the title is not what qualifies the food or dish to be “comfort”.
How a disk is cooked changes everything. Take grits as an example. Grits are comfort food if not prepared in a hurry. Fast is impossible! Comfort food grits, especially Charleston South Carolina style, are bring me home to love, hope, and belonging kind of grits. They can only be slow cooked, often soaked overnight and still requiring another hour to two hours of low heat cooking on the stove with lots of loving attention grits. Your comfort experience comes in the rich cream in the cooking combined with butter, salt, and fresh course ground black pepper. Once experienced, no other form of grits gives more comfort.
The individuals you share food with changes one’s experience. In sharing a meal with four Singaporeans, we talked about Singaporean comfort food. I realized how much I enjoyed Singlish banter and shared food experiences. It was more than just fun, it was heart repairing, lightness reducing daily burdens, and laughter across memories past, present, and future, kind of comfort. It took me back to the shared chat over how to season charcoal roasted corn. Discussion how salt, lemon, and chili- powder elevated corn to an amazing experienced reminded me that everyone bite included the memories of those with me before.
To the provider and those present, “Oh, blessed be God of Zion, First Citizen of Jerusalem! Hallelujah!” (Psalm 135.21). Comfort food is life bounties at their best.
