Here’s my favorite recipe, from Hershey’s: 2 Tablespoons cocoa powder, 3 Tablespoons sugar, dash salt, 1/4 cup water. Simmer til bubbly and syrupy, about 2 minutes. Add 1 1/2 cups milk and 1/4 teaspoon vanilla extract, and heat just until hot enough to serve (don’t boil it once the milk is added. If you like, stir the cocoa with a whisk to make it foamy on top.)
Without any hesitation I can say it’s most definitely PASTA-PASTA-PASTA!!!!!!!, any size, any shape, with any sauce, or with no sauce at all, freshly made, dried, or boxed, even leftovers are welcome on my plate - that is, as long as the cooking water was properly salted, and the pasta simply cannot BE OVER COOKED! (that is a crime which should be punishable by law)
I know this sounds weird, but Chinese take-out. I love Asian cuisine of all sorts, but for some reason if I’m feeling blue or just blah, eating a big plate of extra spicy Kung Po Chicken with some pork fried rice will cheer me right up.
Second on the list is homemade mashed potatoes, made with real butter and half & half. Instant mashed potatoes should be outlawed.
Yes! PASTA. Coming from an Italian family, we ate pasta every day. I remember eating Pasta when I was just a baby. It is my crave and comfort food of choice. And then good dark chocolate. Lorraine
Pasts - my ultimate comfort! Oh yes, one evening when I was VERY, VERY pregnant with our first child, I was feeling rather uncomfortable and was unable to sleep. I got up and started making myself my favorite pasta - long fusilli. But guess who couldn’t wait another second to be born?... I never did get to enjoy that delicious plate full of fantastic fusilli.
My all time favorite comfort food is a well made pizza with a delicious, thin, well-browned crust, small slices of dry-cured pepperoni, and fresh garlic. I’m lucky to have a very good pizzeria called Basil Docs as my next door neighbor . They make the best pizza in town.
Besides pizza, a good plate of Southern Fried Chicken is my second favorite comfort food.
something that I didn’t have to prepare… like when you arrive at work earlier than is typical for a long day, and your chef, has prepared, something wonderful for you, knowing that you’ve put in 12+ hours the day before, and that you’re back in less than 12 and that this chef, knows that of all the offerings at our restuarant, “his” meatloaf is my favorite and it’s not on our “casual fine dining” menu… ... OR…. that I have ventured, far from what is home now, to my NJ roots, and find myself at a diner… for sausage and home fries…
if I prepare something. it’d be my auntie’s potato pancakes that she taught me to make..
I can’t believe I’m admitting this… must be the anonymity of the Internet
Kraft Macaroni and Cheese (the bright yellow kind; not white cheddar, no shells, not Annie’s All Natural) and raw, refrigerated cookie dough (Nestle Break and Bake have replaced Pillsbury Slice ‘n’ Bake as the preferred brand).
I can’t believe I’m admitting this… must be the anonymity of the Internet
Kraft Macaroni and Cheese (the bright yellow kind; not white cheddar, no shells, not Annie’s All Natural) and raw, refrigerated cookie dough (Nestle Break and Bake have replaced Pillsbury Slice ‘n’ Bake as the preferred brand).
LMAO! I love it. Don’t worry, dear…some of us eat Kellog’s Frosted Flakes straight from the box.
very soft scrambled eggs made with cottage cheese and (if I have any in the house) smoked salmon. My mother used to make this in a double boiler when i was growing up - we called it “scrambled soup”. Which brings up another question - does anyone still make double boilers any more? I needed one a week or so ago, and had to improvise with two saucepans; it was a very rickety setup that I was afraid was going to topple over the whole time I was cooking.
very soft scrambled eggs made with cottage cheese and (if I have any in the house) smoked salmon. My mother used to make this in a double boiler when i was growing up - we called it “scrambled soup”. Which brings up another question - does anyone still make double boilers any more? I needed one a week or so ago, and had to improvise with two saucepans; it was a very rickety setup that I was afraid was going to topple over the whole time I was cooking.
I could eat smoked salmon until I get sick!
Re the the double boiler - a better option than two saucepans nesting together - just put a large metal or heat-proof glass bowl over a pan of simmering water.
