Cold Comfort May 28, 2011
Posted by nrhatch in Food & Drink, Vegetarian Recipes.comments closed
Sidey’s theme this weekend is Comfort Food.
In South Africa, where Sidey resides, it’s cold right now. Here, in the Northern Hemisphere, it is not . . . it’s hot.
Her theme got me thinking about how the comfort foods I enjoy change with the seasons.
During the long winter months, comfort foods warm us up when temperatures take a brisk nose dive. Meals of heavy, hearty fare (potato rich stews, thick chowders, steaming lasagna, piping hot casseroles, fragrant fondues, creamy macaroni and cheese, rich onion soup) insulate us against chilly arctic blasts providing . . . Comfort from the Cold.
Comfort foods in summer cool us down when temps rise. Meals and snacks of lighter, easy-to-digest fare (ice cream cones, frozen slushies, shakes and frosties, ice-cold watermelon, corn-on-the-cob, chilled pasta salads, salty French fries, Sangria sorbets, and red, ripe tomatoes) help us beat the heat, providing . . . Cold Comfort.
Comfort from the Cold and Cold Comfort . . . food nourishes our bodies, fuels our minds, and sustains our souls.
16 oz. cole slaw mix (shredded carrots and cabbage)
1/4 cup sugar
3/4 cup Miracle Whip salad dressing or mayonnaise
2 tsp. vinegar (or apple cider vinegar)
Dump the cole slaw mix (shredded cabbage and carrots) into a large mixing bowl.
Combine remaining ingredients and whisk together. Pour dressing over the cabbage mixture. Stir to combine and coat vegetables.
Refrigerate, covered, for several hours to let flavors meld. Stir before serving.
The dressing is also delicious on Broccoli-Raisin Salad & Carrot-Raisin Slaw.
For Broccoli-Raisin Salad, fresh or frozen broccoli will work as a base. If using fresh, blanche the florets and chill in an ice bath to preserve color. Drain and chill before adding raisins and dressing.
No rules. Just write!
What about you?
What are your favorite Comfort Foods ~ in winter, in summer, in sickness, and in health?
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