Comfort Calories

Cooking is zen, chopping, slicing, grating

Oh the combinations of sizzles and sears

My taste buds erupt in happy dances

For sweet and savory delights

Oh the worlds I can explore

Right from my little galley

Taste the hand crafted spice

Cooking fills me with pride

Oh so far from Rice Gorp* I’ve come

My go to stir fried concoction in college

Fed my anxiety, comforted me

Offered solace when the world was not

Right, or fair, or just which was all

The time

Cooking brings me comfort and

Oh to Many pounds, depressed make something

Fries cut by hand, soaked in ice cold water,

Oh my, the creamy interior and golden exterior

Real food from my farm

To my table, grew it myself

Comforting calories

*Rice Gorp

Ingredients

Left over white rice from last night's Chinese

Can of black beans drained (cheap)

Can of sweet corn drained (cheap)

diced green or red pepper -whole pepper

diced celery--one or two stalks

diced carrot--one carrot

(optional/variants: diced tomatoes, onion, squash, chickpeas- really anything in fridge that needs cooking ASAP)

dash of sesame oil

olive oil - - coat bottom of pan (not cheap-but worth it-heart health)

chili flakes (though I know now that Thai Japones flakes would be so much better)

salt & pepper to taste

Directions:

The beans & corn make a complete protein so no meat needed

sauté on medium high heat the carrot/celery 3 minutes in olive oil

add the green and/or red peppers, sauté for 1 minute

and the corn sauté 2-3 minutes

stir in rice, sauté for 1-2 minutes

add the beans, stir until heated through

drizzle with sesame seed oil (very little goes a very long way)

serve in bowls, pairs well with beer. (PBR or IPA)

Today I would squeeze fresh lime or lemon over the dish (didn’t know about the value of acidity back in college)