What to cook when the world is ending.....

Last month, while in India, my friend Pam asked "What is your go-to comfort food?".  She told me hers was beans and cornbread, and I said I needed to think about it.  It took me a while to think over it, but I know tonight what mine is.

What do you eat when the world is ending?  I was going to name this post "What to cook when you feel like the world is ending...." but it actually does end, eventually, for all of us.

On a trip this weekend I read a touching article by Alison Miller, and what her mother who passed away from cancer had as her last meal.  Thank you Alison for sharing your story, and the leap your family took - for you all and really for the all of us.

The past month has been a succession of blows on a personal level, national and global as well.  Coworkers and friends are in mourning for loved ones lost, and the world is in mourning for our collective future.  Many tears have been shed over the election, the Standing Rock situation, dear loved ones are suffering personal tragedies while "the world is reverting to the conditions of the  beginning of the early 20th century".

The rise of nationalism, hatred, ignorance, entitlement, blaming others for their problems appears to be on the rise in all "first world nations" while the others have not had the luxury to go through the economic rise/stagnation/entitlement cycle.  In the US the robber barons are back en force - in fact, the US President elect has a son aptly named, "Barron", truth be told the kid is a poor child of history.  Maybe everyone will love Trump, his horrific schizophrenia, and the "image" of his "billionairness" possibly shining on THEM will cure their ills.

In the meantime - if you are not so disgusted with the state of things and have not switched to a fermented liquid diet, what do you eat?

We have a world of cookbooks in our library, literally chronicling the Earth in a breadth-first search, but there is a gap in African dishes.  Northern African/ Egypt has coverage, but we will rectify this tomorrow night as we confer with our African definitive source.  I find comfort in the diversity, pouring over pages of recipes from around our planet that have nurtured and sustained families just like my own, from all nationalities, faiths, and cultures.

This temporary collective misery we are all in currently, it will pass, and we are hoping sooner than later.  So what are we eating for dinner tonight?  In our home we are having pinto beans, rice, calabacitas and tortillas.  Simple, humble food we prepared ourselves.  This is our comfort food.  I'll tell Pam.

Here's to Gwen - and all of us!  I ask you now - what will you eat?  What is your comfort food?  I'd love to hear.

Recipe for Simple Calabacitas

small yellow and green zuchinni, washed and sliced 1/4" thick
onion - sliced or diced
garlic - slided or minced
corn kernels - fresh off the cob or frozen
roasted New Mexican green chile, seeded and chopped (optional)
salt &/or pepper to taste
dried oregano (or italian spice mix), to taste
olive oil to line pan
chedder or jack shredded cheese to garnish or add in (optional)

Saute the squash, onion and garlic in the olive oil, add the corn and chile if using, salt, pepper and spices to taste.  A large saute pan or skillet is preferred because the squash and onion have water that will evaporate off as it cooks.  There is a balance between caramelizing the onion, squash and corn and not having things too soggy.  Estimated cooking time is 20 minutes or longer on medium heat or lower.

Variations: other friends add mushrooms, or other types of squash or potatoes.