My Idea of Comfort Food

The term "comfort food" conjures up all sorts of delightful memories, good smells wafting from the kitchen, laughter, merry company, and of course all sorts of really good food--maybe simple fare, easy to make, sometimes long cooking times on top of the hot stove, or roasting in the oven, braising... "picture" memories of my Goggy always wearing her handmade apron over a simple dress and always with high heels on, candy in her pocket, and a spoon in her hand!

Old-fashioned fried chicken, yum! Nothing fancy here. I do like to buy a really good chicken from an all natural foods market, cut it up myself (that's why there's that little tiny piece right in the middle), and dust with a well-seasoned flour, and drop in hot oil in the skillet. If you don't hear that bubbling, sizzling noise and see it popping all over, then you've not waited long enough for the oil to get hot. The skin is perfectly crunchy, light, and well seasoned. The meat is juicy and satisfying. Yes, comfort indeed!
One Easter my sisters and I were given baby chicks as gifts. They were so cute and we had such fun watching as they scampered all over the grass. And oh so cuddly if one would let you hold him. I liked to snuggle mine. He was cute and I named him BooBoo. Well so much for this story... just doesn't end happily. Life goes on.

Oh this is making me hungry! Nothing says comfort like a big ole pot of spaghetti--yum yum! This is a meat sauce I make using ground beef. First, I cook the beef, drain, and add chopped onions and lots of freshly minced garlic. After that cooks awhile, I add oregano, basil, Italian seasoning, salt and pepper. I stir it around until the herbs smell very fragrant, and then I add my tomatoes plus sauce and a bay leaf or two. I let it all meld together for a good amount of time and then I add lots of good, dry red wine. Mmmmm, can you smell it simmering away on the stove? Then after I cook the noodles, I add them to the pot along with some of the pasta water. Eat Time!!

Okay, I know, more fried food. But these panko fried eggplant are out of this world! I slice the eggplant first into about quarter-inch pieces, dredge in seasoned flour, dip in egg, coat in panko crumbs, and then fry in hot oil. They're just delicious and not greasy at all if you fry them just right.