Just Like Mom Made

The title of the New York Times article said “A Comfort Food Dish Rich in Friendship” but here’s how the article begins:

At least once a week, I arrive home from the office I share with a dozen other writers and, overwhelmed with hunger, immediately begin to cook. I pull out my scratched enamelware pot. I measure in rice, quinoa and water with a generous pinch of salt and set it on the stove to cook. I take a block of medium-firm tofu from its package, pat it dry, slice it into pieces and drizzle it with Bragg’s liquid aminos, soy sauce’s unfermented hippie cousin. Then I rummage through the crisper for leafy greens or broccoli — whatever I can find — and trim away the woody bits. I fry the tofu in coconut oil, boil the vegetables, cut some herbs from the garden box and serve myself dinner in my favorite shallow bowl with a healthy smear of chile paste.

Who can possibly resist quinoa, tofu, liquid aminos, boiled vegetables, and chile paste?

 

 

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