Comfort food can offer comfort even in the cruelest of times. This Sherried Mushroom Pilaf is loaded with nutty grains, greens and delicious mushrooms for creamy comfort in a bowl.
April is the cruelest month, breeding
Lilacs out of the dead land, mixing
Memory and desire, stirring
Dull roots with spring rain.
~T S Eliot, The Waste Land
Come April, I always think of the opening line from “The Waste Land,” “April is the cruelest month.” If it seems especially cruel in this time of coronavirus, so it did almost a century ago when T. S. Eliot wrote it. His seminal poem evokes Europe’s blasted geographical and emotional landscape following World War I. Read the whole poem here.
We’re facing another kind devastation with this pandemic. As we shelter in place, we, like Eliot, mix memory and desire.
We remember other Aprils; Easter and Passover and Ramadan with family and friends.
A friend, a seminary drop-out, usually loves Easter service. He’s pretending it doesn’t exist this year. He’s holding on to Lent until we’re through this. You don’t have to be like him — and I hope you aren’t. I wish you and your family a sweet Easter.
Spring coaxes forth life. Lilacs grow from what seems like dead soil. Woody, tangled roots come back to life with spring rain. We will come back, too. So do everything you can to stay safe and healthy. Practice the six Ss:
- social distancing
- sheltering at place
- stop touching your face (harder than we realized, yeah?)
- stock up on the immunity-boosting, happiness-inducing produce of spring, including tender greens, fresh berries and mushrooms.
Sherried Mushroom Pilaf
Mushrooms and sherry are a tapas classic. Here they pair with rice to become a more significant side dish or vegan main (nice with a green salad or Catalan spinach. I’ve switched up white rice, the grain of Spain, for its nuttier relation, wild rice (which is actually not a grain at all, but a grass), and added some kale for extra goodness.