Comfort

My favorite comfort food would have be braised beef. You know, beef, slow-cooked in a Dutch oven or in a slow cooker until it falls apart with simple mushrooms, some onions and lots of fresh thyme and garlic. ~ Tyler Florence

Comfort
A warm bed, hot bubble bath,  or soothing cup or tea--we all have different definitions of comfort. But no matter what our specific comforts are, one thing is certain we all need to feel comfortable and take time out once in awhile indulge in creature comforts to be at our best. 

My husband and I have just gone through the licensing process to become resource parents. The older term for this was foster parents. One of the most important things we've learned is that above all else comfort is essential to the well being of the little people who've had their lives incredibly disrupted. As adults we take for granted being able to buy ourselves a great cup or coffee or chocolate bar. We just assume that we will go home to our beds. 

But consider for a moment, the little ones who are removed from meth houses by children's services. Did you know that they literally can't take anything with them when they leave? No blanket or teddy, no favorite doll or matchbox car. Not even the clothes on their backs, because they might be contaminated. In other cases in which the children are allowed to take a few items, 9 times out of 10 their parents throw their belongings into trash bags. It's quick and easy, but consider the message it sends. What do we put in trash bags? Garbage. The kids often come away with the message that not only don't mom and dad want me, they think I'm garbage. Why else would they throw all my things away?

To combat such negativity, resource parents are instructed to bring suitcases with us when we go to pick children up, so that they can at least feel normal in a very small way. Talk about a small comfort! I don't know about you, but it rather humbles me. Somehow not getting my comfort coffee exactly the way I want it when I go through the drive-thru seems like small potatoes!

Foods of Interest

Fish Market in Hong Kong. Photo by Erika Celeste.

Almonds have had a sacred place in many ancient religions Hermes, Mercy, and Thoth all ate them to gain wisdom and prosperity--two of the cornerstones of comfort. Many Americans cite meat and potatoes as their comfort food. But beef found its place as comfort food long before the Americas were a twinkle in humanity’s eye. Egyptian Goddesses Hathor and Isis loved the stuff. It was believed to cause those who ate it to go into a state of bliss. Blueberries are also thought to have a calming effect and thus induce feelings of comfort. Legend has it that witches ate blueberry pies to ward off psychic attacks. Broccoli, which was sacred to Jupiter, was believed to have ramped up one’s strength—sort of Popeye style. We now know that it helps fight off cancer, which is comforting to know in itself. Calendula or marigolds (the petals are edible, just make sure they’re not full of pesticides) are also believed to increase happiness and protection. Who wouldn’t feel comfortable if they were happy and protected? In many areas of tehe world where fish is a staple of the daily diet, it is also seen as a comfort food. As we discussed last week, it was considered sacred by almost every primitive culture. Why not? If ancient people could fish, they would never go hungry. In uncertain times that was most certainly a comfort. Above is a picture of a fish market from my time in Hong Kong. The fish was so fresh there that despite being splayed open the hearts were still beating!  Finally, whole grains are considered to induce comfort. The ancients believed that grain contained the nurturing qualities of Earth. Sheaves of wheat have long been the symbol of prosperity—which is very comforting to those who possess them. Not only does grain keep you regular (it certainly would be uncomfortable if they didn’t) but they taste great. My two vegetarian sisters often turn to grains as their comfort food. A nice big bowl of macaroni and cheese or heaping help of pasta has very soothing effects on most of us.

Skirt Steak. Photo by Erika Celeste.

Marinated Skirt Steak

Skirt steak

½ C Olive oil

½ C Red wine

Garlic powder

½  t Rosemary

½ t chamomile

1 t Marjoram

½ t Powdered coriander

1 t Basil

2 green onions chopped

1 t Salt (or to taste)

½ t cracked pepper

large ziplock bag

Directions:

Combine all ingredients except steak in a bowl. Mix thoroughly. Place skirt steak in the ziplock and pour the marinade over it. Seal the bag. Work the marinade over the meat. Let marinade for up to two hours. (This is a very thin cut of meat. It will be overpowered if you wait much longer.) Place the meat on a searing hot grill. Cook for about 3 minutes on each side. Remove from heat and let sit at least 5 minutes. This is best if sliced very thinly as shown in the picture. A little goes a long way and you will feel more content with less if you eat it this way.

Trout Almondine

6 Trout Filets

½  C Flour

2 T garlic powder

½ C Milk

¾ C Panko

1 t Marjoram

1 t Chamomile

1 t Lemon balm or verbena

½ C toasted, slivered almonds

1 Lemon

3 cloves garlic minced

Salt to taste

Cooking spray

Directions:

You will need three bowls. The in the first mix flour and garlic powder.  Pour the milk in the second. In the third combine Panko, marjoram, chamomile, and the lemon balm or verbena, and the minced garlic. Dip the fillets first in bowl one, making sure to thoroughly coat them, then into bowl two, and finally roll them in bowl three covering both sides with bread crumbs. For baked fish you may add almonds to the breading mixture. For fried wait as they will come off in the oil.

You may either fry or bake these. To fry drop the fillets into a very hot pan filled no less than ½ deep with canola oil. It isn’t necessary to completely cover the fish in oil. When they are golden brown on one side flip. Remove from oil when ready and drain on paper towels. Place sliced almonds on top before serving. For oven baking, spray a cookie sheet with cooking spray and lay the fillets on the sheet. Place in oven preheated to 450 degrees. Cook for 8-12 minutes. You will know they are ready when the fish flakes.

Squeeze lemon over the fillets and add salt to taste. For an added ounce of comfort you may want to serve the fillets with garlic steamed broccoli.