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Entries in comfort food (6)


Food to Comfort and Nourish

By Sandy Hu
The latest from Inside Special Fork

Recently, a friend who had a stroke was flown to San Francisco for intensive care. His wife and children, all from out of town, rushed to the hospital to be at his bedside. Since he was in the ICU, only a limited number of people could visit.

In wondering how to show support, I decided to bake up a batch of brownies to take to the hospital for the family. It was a small thing, but I thought something home-baked might provide a measure of comfort.

It seemed to be so appreciated by the family that the next day, I pondered what else I could do. Since there were young grandchildren involved, continuing to bake more sweets didn’t seem like such a good idea. It was Saturday, so Steve and I went to the farmers’ market, where we picked out white peaches, nectarines, crisp champagne grapes and the sweetest organic strawberries. I lined a shallow Costco box with parchment and filled it with pre-washed fruits for Steve to take to the hospital, along with a paring knife and napkins.

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Meatloaf – Because it’s Cold Outside!

By Sandy Hu

Some said that meteorologists, by just uttering such an outrageous prediction, would jinx the possibility. Maybe so, because it didn’t snow in my San Francisco neighborhood this Saturday. While we are disappointed that we didn’t witness an historic weather event, we are still feeling cold – for us, that is. And we, too, like the rest of this winter-weary country, are craving comfort foods.

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Scotch Eggs – True Comfort Food

By Lori Powell

Since I moved this past weekend I am looking for some true comfort food. A friend once made me Scotch eggs on a dreadful rainy day – the kind where the cold goes straight through your bones. Scotch eggs were the perfect remedy. They were crispy on the outside with delicious, tender sausage cradling the hard-boiled egg. Truly a perfect protein package.

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Quick Take - Chicken Noodle Soup

By Lori Powell

Sooo…I’m sitting here once again in the kitchen, writing to you all, waiting for the next layer of ice to form outside. Yes, yet another storm and you all know what I’m talking about since it’s covering half the U.S.

I slipped and slid my way down what I have now learned is not 1/3 of a mile but a ½-mile driveway. It may not seem like much of a difference but when you are skidding on ice, it might as well be another 100 miles down the road.

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Mac & Cheese Night

By Andrew Hunter

Mac & Cheese is my generation's original comfort food. It was on home menus so often that it became a packaged food that our moms used for convenience. But many of us kids who grew up with Mac & Cheese from “the box” are now parents seeking the same comfort with a homemade spin.

We started a Mac & Cheese Night at the Hunter house when Benny and Nicky were babies and still carry on the tradition five years later. Our version changes with the kind of cheese, pasta and goodies we have in the house, but the classic recipe below is a good starting point. It can be made a day or two in advance and conveniently reheated for dinner and a few easy lunches.

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