Tales & Tails of an Eclectic Life -  - 
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Sun, Jun 1st - 10:34PM
Comfort Food
A whole chicken with lots of garlic powder and Johnny's Seasoning Salt roasted to a golden brown, mashed potatoes topped with canned peas, cooked with a little sugar. It’s a comfort food night. I needed something familiarly tasty.
What is comforting to me? Tuna casserole might be high on the list. Oh, and scalloped potatoes with onions cheese and ham. Huckleberry pie would evoke comforting memories. Pot Roast, you can never beat a good pot roast. Probably my most favorite two dishes are my Grandma’s potato salad (5 lbs. russet potatoes, 1 large sweet onion chopped very fine, 8 hard boiled eggs, ½ cup cider vinegar, 2 cups Best Foods Mayo and salt to taste, that’s it) and a Bacon, Lettuce and Tomato sandwich with lots of Best Foods Mayo on white toast.
Guess I’ve been on a food kick lately. I’m going to a wedding next week that is preceded by a potluck. I’m taking a Tomato Zucchini Dahl from my Indian food repertoire (a dahl is a vegetable dish that has dried beans, dried peas or lentils in it.) This dish has yellow peas, onions, garlic, ginger, tomatoes, green pepper, zucchini and brown mustard seed, turmeric and a most aromatic Indian spice mixture called, garam masala. And, no food snob here, since the crowd at this wedding potluck will be rather traditionally American, I’m also taking Blackberry Jell-O infused with Cool Whip and star shaped marshmallows. Hey, that’s probably comfort food for many people and there will be kids there. I wonder, though, can stirring Cool Whip into Jell-O be called infusing?
I wonder what my Mom’s favorite dish was? It could have been fried chicken. We had that a lot. My dad, I believe, came to like seafood best. Amazing coming from such basic food roots. My grandma loved soda crackers slathered with butter, something I’m fond of to this day. I remember sharing that treat with her one evening while we waited for Chow Mien at the local Oriental restaurant. Chow Mien made with celery, onions and bean sprouts with juillianed pork atop crunchy noodles became our family’s one ethnic passion. In later years the only Chow Mien I could find was made with a few vegetables and a little meat mixed in a huge mound of soft noodles. I missed what I had enjoyed in childhood so much that I beseeched my husband to recreate it. He did and that has truly become a comfort food for both of us. We make it often and everyone we share it with wants the recipe.
Ah, food memories. Got myself a brownie for dessert tonight. Can’t beat that for comfort.
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