Soup Comfort Quotes

There's a sorrow and pain in everyone's life, but every now and then there's a ray of light that melts the loneliness in your heart and brings comfort like hot soup and a soft bed.

He was twenty-five years my senior, and handsome in a bland way—comforting, familiar, will do in a pinch, but nothing to get all that excited about. The saltines and tomato soup of men.

Because well he knew that when one is traveling abroad for the first time, one does not wish to look back on laborsome instructions, weighty advice, or tearful sentiments. Like the memory of the simple soup, when one is homesick what one will find most comforting to recall are those lighthearted little stories that have been told a thousand times before.

Mama had used spoons in all of her birds, claiming that a spoon was the utensil for comfort. She said it brought you soup on a cold day and stirred honey in your tea. Without spoons we couldn't eat pudding or ice cream, and you could never hang a fork from your nose or ears" -Grace/Mama

Sorrel soup: "You cut the egg into slices, and you eat it with the green soup. And the mixture of the sharp green acidity and the round comfort of the egg reminds you of something extraordinary and far away. Of home? Certainly not, not even for Poles. Of what then? ...Of survival, perhaps.

Practice self-nurturing, not only to get you through hard times but to guide you into a loving relationship with yourself. When you follow through with a simple act like comforting yourself with homemade soup, bringing home a fragrant flower for your night table, or taking a sweet solitary walk in a beautiful place, then you get an experience of being kind to yourself that can answer all those questions about “what do they mean, love myself?” This question is more easily answered by doing than by thinking.

Ask and it will be given to you; seek and you will find; know and the door will be opened to you. ~Matthew 7:7

Food has become my touchstone for understanding what real love is. The best thing? Food makes it easier to give love, untangled. Since it keeps us alive, the smallest, simplest gesture can seem miraculous: I brought you this soup.

Citra tried the soup. It was flavorful and the moon-ball unique and memorable. Comfort food, thought Citra, because somehow it made her feel safe from the inside out. “My grandmother said it could actually heal a cold.” “What’s a cold?” asked Citra. “A deadly illness from the mortal age, I suppose.

It's macaroni soup. Curls of pasta swim in steaming, fragrant broth, and pieces of boiled chicken are all tangled up with them, the meat nearly fallen off the bones. It's comfort food, the kind my parents brought over the ocean with them twenty-five years ago, and the kind that doesn't fit westernized Chinese restaurant menus. My mother used to make it for us for breakfast, before we got older and told her we had no time to eat in the morning if we wanted to make the school bus. For years now it's been only the occasional snack, a rare treat. But I still like it best made with sugar, and so does my brother Lei. Only our older sister Yun asks for it this way, savory and salty.

When I first moved out on my own, whenever my mom visited she would fill my freezer with individual containers of various stews, kookoo [Persian frittatas], aash [soups], and rice dishes.... These days when I visit my mom, I try to fill her freezer with some of these same favorites. The cycle always comes full circle. Hopefully with a packed freezer ready to serve, feed, and comfort.

THINGS TO BELIEVE IN trees, in general; oaks, especially; burr oaks that survive fire, in particular; and the generosity of apples seeds, all of them: carrots like dust, winged maple, doubled beet, peach kernel; the inevitability of change frogsong in spring; cattle lowing on the farm across the hill; the melodies of sad old songs comfort of savory soup; sweet iced fruit; the aroma of yeast; a friend’s voice; hard work seasons; bedrock; lilacs; moonshadows under the ash grove; something breaking through

Roasted Tomato Soup Serves 4-6 This soup is perfect for those cold winter nights when you want to relax with a comforting grilled cheese and tomato soup combo. The slow roasting of the tomatoes gives it tons of flavor. If you have a garden full of fresh tomatoes, feel free to use those instead of the canned variety. Stay away from fresh grocery store tomatoes in the winter, as they are usually flavorless and mealy and won’t give you the best results. This creamy soup also makes a luxurious starter for a dinner party or other occasion. 1 28 ounce can peeled whole tomatoes, drained 1/4 cup olive oil 1 teaspoon dried Italian seasoning 1/2 small red onion, chopped 2 cloves garlic, rough chopped 1/4 cup chicken broth 1/2 cup ricotta cheese 1/2 cup heavy cream Add the tomatoes, olive oil, herbs, and broth to your slow cooker pot. Cover and cook on low for about 6 hours, until the vegetables are soft. Use either a blender or immersion blender to puree the soup and transfer back to slow cooker. Add the ricotta and heavy cream and turn the cooker to warm if you can. Serve warm.

You did your best to be a good student. You chopped and cooked and measured and served according to her wishes. But sometimes you wondered if the stall could stand to be upgraded with modern comfort food. With pandan ensaymada instead of the increasingly popular but also growingly common ube, the fresh bread from the oven and the cheese still melting, sweetly fragrant from the infusion of those steeped leaves and as simple as a summer morning. Or chopped watermelons in bulalo soup to replace tomatoes, for that extra tang. Or even pork adobo, but with chili and sweet pineapples. You had so many ideas.

The more I experimented, the more I wanted to discover flavor, texture, scent. Gently toasting spices. Mixing herbs. My immediate instincts were toward anything like comfort food, the hallmarks of which were a moderate warmth and a sloppy, squelching quality: soups, stews, casseroles, tagines, goulashes. I glazed cauliflower with honey and mustard, roasted it alongside garlic and onions to a sweet gold crisp, then whizzed it up in a blender. I graduated to more complicated soups: Cuban black bean required slow cooking with a full leg of ham, the meat falling almost erotically away from the bone, swirled up in a thick, savory goo. Italian wedding soup was a favorite, because it looked so fundamentally wrong- the egg stringy and half cooked, swimming alongside thoughtlessly tossed-in stale bread and not-quite-melted strips of Parmesan. But it was delicious, the peculiar consistency and salty heartiness of it. Casseroles were an exercise in patience. I'd season with sprigs of herbs and leave them ticking over, checking up every half hour or so, thrilled by the steamy waves of roasting tomatoes and stewed celery when I opened up the oven. Seafood excited me, but I felt I had too much to learn. The proximity of Polish stores resulted in a weeklong obsession with bigos- a hunter's stew made with cabbage and meat and garnished with anything from caraway seeds to juniper berries.

It was the scale, the extremity of things here that made an impression on her: the two beds in their double room that could comfortably sleep three people each; the throaty clunking of the machine down the corridor that ejected fat glinting ice cubes, tumbling like coins from a jackpotting fruit machine; the toothache temperature of the Cokes from the mini bar (she had never known drinks to be so cold); the improbable proportions of the cars on the freeway; the sleek gleefulness of the morning TV presenters with drawls so sassy they sounded put on; the enormity of the breakfasts and the people who ate them. America seemed souped-up to JoAnne, as though it had to be bigger, better, colder, hotter, cheerier, louder, just all-round “er” than everywhere else.

Your character and soul, intelligence and creativity, love and experiences, goodness and talents, your bright and lovely self are entwined with your body, and she has delivered the whole of you to this very day. What a partner! She has been a home for your smartest ideas, your triumphant spirit, your best jokes. You haven’t gotten anywhere you’ve ever gone without her. She has served you well. Your body walked with you all the way through childhood—climbed the trees and rode the bikes and danced the ballet steps and walked you into the first day of high school. How else would you have learned to love the smell of brownies, toasted bagels, onions and garlic sizzling in olive oil? Your body perfectly delivered the sounds of Stevie Wonder, Whitney Houston, and Bon Jovi right into your memories. She gave you your first kiss, which you felt on your lips and in your stomach, a coordinated body venture. She drove you to college and hiked the Grand Canyon. She might have carried your backpack through Europe and fed you croissants. She watched Steel Magnolias and knew right when to let the tears fall. Maybe your body walked you down the aisle and kissed your person and made promises and threw flowers. Your body carried you into your first big interview and nailed it—calmed you down, smiled charmingly, delivered the right words. Sex? That is some of your body’s best work. Your body might have incubated, nourished, and delivered a whole new human life, maybe even two or three. She is how you cherish the smell of those babies, the feel of their cheeks, the sound of them calling your name. How else are you going to taste deep-dish pizza and French onion soup? You have your body to thank for every good thing you have ever experienced. She has been so good to you. And to others. Your body delivered you to people who needed you the exact moment you showed up. She kissed away little tears and patched up skinned knees. She holds hands that need holding and hugs necks that need hugging. Your body nurtures minds and souls with her presence. With her lovely eyes, she looks deliberately at people who so deeply need to be seen. She nourishes folks with food, stirring and dicing and roasting and baking. Your body has sat quietly with sad, sick, and suffering friends. She has also wrapped gifts and sent cards and sung celebration songs to cheer people on. Her face has been a comfort. Her hands will be remembered fondly—how they looked, how they loved. Her specific smell will still be remembered in seventy years. Her voice is the sound of home. You may hate her, but no one else does.

They began with a winter soup, lovingly cooked in a copper pot with a shinbone left over from Sunday lunch- But the witch brought in a light bouillon, simmered with the sweetest of baby shallots and scented with ginger and lemongrass and served with croutons so crisp and small that they seemed to vanish in her mouth- The mother brought in the second course. Sausages and potato mash; a comforting dish the child always loved, with sticky onion marmalade- But the witch brought in a brace of quail that had been gorged on ripe figs all their lives, now roasted and stuffed with chestnuts and foie gras and served with a coulis of pomegranate- Now the mother was close to despair. She brought dessert: a stout apple pie, made to her mother's recipe. But the witch had made a pièce montée: a pastel-colored sugared dream of almonds, summer fruit, and pastries like a puff of air, all scented with rose and marshmallow cream, and served with a glass of Château d'Yquem-

I remember a personal experience. Almost in tears from pain (I had terrible sores on my feet from wearing torn shoes), I limped a few kilometers with our long column of men from the camp to our work site. Very cold, bitter winds struck us. I kept thinking of the endless little problems of our miserable life. What would there be to eat tonight? If a piece of sausage came as extra ration, should I exchange it for a piece of bread? Should I trade my last cigarette, which was left from a bonus I received a fortnight ago, for a bowl of soup? How could I get a piece of wire to replace the fragment which served as one of my shoelaces? Would I get to our work site in time to join my usual working party or would I have to join another, which might have a brutal foreman? What could I do to get on good terms with the Capo, who could help me to obtain work in camp instead of undertaking this horribly long daily march? I became disgusted with the state of affairs which compelled me, daily and hourly, to think of only such trivial things. I forced my thoughts to turn to another subject. Suddenly I saw myself standing on the platform of a well-lit, warm and pleasant lecture room. In front of me sat an attentive audience on comfortable upholstered seats. I was giving a lecture on the psychology of the concentration camp! All that oppressed me at that moment became objective, seen and described from the remote viewpoint of science. By this method I succeeded somehow in rising above the situation, above the sufferings of the moment, and I observed them as if they were already of the past. Both I and my troubles became the object of an interesting psychoscientific study undertaken by myself. What does Spinoza say in his Ethics? —“Affectus, qui passio est, desinit esse passio simulatque eius claram et distinctam formamus ideam.” Emotion, which is suffering, ceases to be suffering as soon as we form a clear and precise picture of it.

...the letters begin to cross vast spaces in slow sailing ships and everything becomes still more protracted and verbose, and there seems no end to the space and the leisure of those early nineteenth century days, and faiths are lost and the life of Hedley Vicars revives them; aunts catch cold but recover; cousins marry; there is the Irish famine and the Indian Mutiny, and both sisters remain, to their great, but silent grief, for in those days there were things that women hid like pearls in their breasts, without children to come after them. Louisa, dumped down in Ireland with Lord Waterford at the hunt all day, was often very lonely; but she stuck to her post, visited the poor, spoke words of comfort (‘I am sorry indeed to hear of Anthony Thompson's loss of mind, or rather of memory; if, however, he can understand sufficiently to trust solely in our Saviour, he has enough’) and sketched and sketched. Thousands of notebooks were filled with pen and ink drawings of an evening, and then the carpenter stretched sheets for her and she designed frescoes for schoolrooms, had live sheep into her bedroom, draped gamekeepers in blankets, painted Holy Families in abundance, until the great Watts exclaimed that here was Titian's peer and Raphael's master! At that Lady Waterford laughed (she had a generous, benignant sense of humour); and said that she was nothing but a sketcher; had scarcely had a lesson in her life—witness her angel's wings, scandalously unfinished. Moreover, there was her father's house for ever falling into the sea; she must shore it up; must entertain her friends; must fill her days with all sorts of charities, till her Lord came home from hunting, and then, at midnight often, she would sketch him with his knightly face half hidden in a bowl of soup, sitting with her notebook under a lamp beside him. Off he would ride again, stately as a crusader, to hunt the fox, and she would wave to him and think, each time, what if this should be the last? And so it was one morning. His horse stumbled. He was killed. She knew it before they told her, and never could Sir John Leslie forget, when he ran down-stairs the day they buried him, the beauty of the great lady standing by the window to see the hearse depart, nor, when he came back again, how the curtain, heavy, Mid-Victorian, plush perhaps, was all crushed together where she had grasped it in her agony.

We took a hike in Malibu and shared ice cream. I stayed with him while he had walking pneumonia, heating soup and pouring him glass after glass of ginger ale and feeling his fevered forehead as he slept. He warned me of the life that was coming for me if I wasn’t careful. Success was a scary thing for a young person, he said. I was twenty-four and he was thirty-three (“Jesus’s age,” he reminded me more than a few times). There was something tender about him, broken and gentle, and I could imagine that sex with him might be similar. I wouldn’t have to pretend like I did with other guys. Maybe we would both cry. Maybe it would feel just as good as sharing a bed. On Valentine’s Day, I put on lace underwear and begged him to please, finally, have sex with me. The litany of excuses he presented in response was comic in its tragedy: “I want to get to know you.” “I don’t have a condom.” “I’m scared, because I just like you too much.” He took an Ambien and fell asleep, arm over my side, and as I lay there, wide awake and itchy in my lingerie set, it occurred to me: this was humiliating, unsexy, and, worst sin of all, boring. This wasn’t comfort. This was paralysis. This was distance passing for connection. I was being desexualized in slow motion, becoming a teddy bear with breasts.

Even though Jasmine was supposed to try Marcella's Stone Plum Soup tonight, she pulled at her baking cupboard. She wanted chocolate. She wanted oozing, rich, creamy, comforting chocolate. She would throw chops on the grill and toss a salad for dinner. Tonight, she was going to concentrate her efforts on dessert. She pulled out her big bowl and mixer. She took down blocks of chocolate, vanilla, sugar. Poked her head into the refrigerator to count the eggs. Ten. Just enough. Her mouth watered, her tongue repeatedly swallowing the swamp that had become her mouth. Cream? A pint poked from behind the mayonnaise. She smelled it. One day to spare. She padded to the liquor cabinet and examined her choices. Brandy, amaretto, Grand Marnier. Mmm, yes. Grand Marnier, a subtle orange swirl. The chocolate and butter wobbled over the heat of the double boiler. Unctuous and smooth. Jasmine beat the eggs and sugar until lemony light. She poured in the chocolate in a long professional sweep. A few deft turns of the spatula turned the mixture into what she really craved. She stood over the bowl tasting slabs of it from the spatula. A good dash of Grand Marnier. Another taste. And another. She had to discard a number of egg whites to fit with the reduced mixture. She finally tipped the glossy beaten whites into the chocolate.

crispy baked wontons Brianna Shade | BEAVERTON, OREGON These quick, versatile wontons are great for a crunchy afternoon snack or paired with a bowl of soothing soup on a cold day. I usually make a large batch, freeze half on a floured cookie sheet, then store them in an air-tight container for a fast bite. 1/2 pound ground pork 1/2 pound extra-lean ground turkey 1 small onion, chopped 1 can (8 ounces) sliced water chestnuts, drained and chopped 1/3 cup reduced-sodium soy sauce 1/4 cup egg substitute 1-1/2 teaspoons ground ginger 1 package (12 ounces) wonton wrappers Cooking spray Sweet-and-sour sauce, optional In a large skillet, cook the pork, turkey and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Stir in the water chestnuts, soy sauce, egg substitute and ginger. Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 2 heaping teaspoons of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling. Place on baking sheets coated with cooking spray; lightly coat wontons with additional cooking spray. Bake at 400° for 10-12 minutes or until golden brown, turning once. Serve warm with sweet-and-sour sauce if desired.

Chicken Francese, or lamb chops, or plump spinach gnocchi that she'd roll out by hand and drop into boiling salt water. When her brothers came home for the holidays, she'd spend days in the kitchen, preparing airy latkes and sweet and sour brisket; roast turkey with chestnut stuffing; elaborately iced layer cakes. She'd stay in the kitchen for hours, cooking dish after dish, hoping that all the food would somehow conceal their father's absence; hoping that the meals would take the taste of grief out of their mouths. "After my father died, I think cooking saved me. It was the only thing that made me happy. Everything else felt so out of control. But if I followed a recipe, if I used the right amounts of the right ingredients and did everything I was supposed to do..." She tried to explain it- how repetitive motions of peeling and chopping felt like a meditation, the comfort of knowing that flour and yeast, oil and salt, combined in the correct proportions, would always yield a loaf of bread; the way that making a shopping list could refocus her mind, and how much she enjoyed the smells of fresh rosemary, of roasting chicken or baking cookies, the velvety feel of a ball of dough at the precise moment when it reached its proper elasticity and could be put into an oiled bowl, under a clean cloth, to rise in a warm spot in the kitchen, the same step that her mother's mother's mother would have followed to make the same kind of bread. She liked to watch popovers rising to lofty heights in the oven's heat, blooming out of their tins. She liked the sound of a hearty soup or grain-thickened stew, simmering gently on a low flame, the look of a beautifully set table, with place cards and candles and fine china. All of it pleased her.

We begin with an onion soup as smoky and fragrant as autumn leaves, with croutons and grated Gruyère and a sprinkle of paprika over the top. She serves and watches me throughout, waiting, perhaps, for me to produce from thin air an even more perfect confection that will cast her effort into the shade. Instead I eat, and talk, and smile, and compliment the chef, and the chink of crockery goes through her head, and she feels slightly dazed, not quite herself. Well, pulque is a mysterious brew, and the punch is liberally spiked with it, courtesy of Yours Truly, of course, in honor of the joyful occasion. As comfort, perhaps, she serves more punch, and the scent of the cloves is like being buried alive, and the taste is like chilies spiced with fire, and she wonders, Will it ever end? The second course is sweet foie gras, sliced on thin toast with quinces and figs. It's the snap that gives this dish its charm, like the snap of correctly tempered chocolate, and the foie gras melts so lingeringly in the mouth, as soft as praline truffle, and it is served with a glass of ice-cold Sauternes that Anouk disdains, but which Rosette sips in a tiny glass no larger than a thimble, and she gives her rare and sunny smile, and signs impatiently for more. The third course is a salmon baked en papillote and served whole, with a béarnaise sauce. Alice complains she is nearly full, but Nico shares his plate with her, feeding her tidbits and laughing at her minuscule appetite. Then comes the pièce de résistance: the goose, long roasted in a hot oven so that the fat has melted from the skin, leaving it crisp and almost caramelized, and the flesh so tender it slips off the bones like a silk stocking from a lady's leg. Around it there are chestnuts and roast potatoes, all cooked and crackling in the golden fat.

The cuisine of Northern Iran, overlooked and underrated, is unlike most Persian food in that it's unfussy and lighthearted as the people from that region. The fertile seaside villages of Mazandaran and Rasht, where Soli grew up before moving to the congested capital, were lush with orchards and rice fields. His father had cultivated citrus trees and the family was raised on the fruits and grains they harvested. Alone in the kitchen, without Zod's supervision, he found himself turning to the wholesome food of his childhood, not only for the comfort the simple compositions offered, but because it was what he knew so well as he set about preparing a homecoming feast for Zod's only son. He pulled two kilos of fava beans from the freezer. Gathered last May, shucked and peeled on a quiet afternoon, they defrosted in a colander for a layered frittata his mother used to make with fistfuls of dill and sprinkled with sea salt. One flat of pale green figs and a bushel of new harvest walnuts were tied to the back of his scooter, along with two crates of pomegranates- half to squeeze for fresh morning juice and the other to split and seed for rice-and-meatball soup. Three fat chickens pecked in the yard, unaware of their destiny as he sharpened his cleaver. Tomorrow they would braise in a rich, tangy stew with sour red plums, their hearts and livers skewered and grilled, then wrapped in sheets of lavash with bouquets of tarragon and mint. Basmati rice soaked in salted water to be steamed with green garlic and mounds of finely chopped parsley and cilantro, then served with a whole roasted, eight kilo white fish stuffed with barberries, pistachios, and lime. On the farthest burner, whole bitter oranges bobbed in blossom syrup, to accompany rice pudding, next to a simmering pot of figs studded with cardamom pods for preserves.

Lemon Barley Chicken Soup: The first thing you have to do is make chicken broth. Over here in France, I can’t seem to find acceptable packaged chicken broth, so I make it from scratch; it’s really not tricky. Remove the skin from four or five chicken thighs. Put them in a big pot, along with a cut-up onion, a carrot or two, some celery, salt and pepper, and lots of water. Cook this mélange very, very slowly (bubbles just rising) for a few hours (at least three). When you’ve got the broth under way, cook the barley: take 1 cup of barley and simmer it slowly in 4 to 5 cups of water. When it’s soft, drain the barley, but reserve any remaining barley water so you can add it to the broth. When the broth is ready, skim off the froth. Then remove the chicken thighs and when they’re cool enough, strip the meat off the bones, saving it for the soup. Strain the broth and put it to the side. Now that you’ve got chicken broth, it’s time for the soup itself—the rest is even easier. Cut up some leeks, if you have them, though an onion works just fine, too. If you’ve got leeks, put some butter in your (now emptied) stockpot over low heat; use olive oil instead if you have onions. While the leeks/onions are softening, finely mince a knob of ginger and 2 or 3 garlic cloves. If you can get some, you can also crush some lemongrass and put it in at this point. I never seem to cook it right (it always stays tough), but it adds great flavor. Dump all that in with the softened leeks/onions. Cook until you can smell it, but take care to avoid browning. Then add the cut-up chicken and the barley, and pour in the broth. Simmer it over low heat for about half an hour. Add salt to taste. To get a great lemon kick, squeeze 2 lemons and beat the juice well with 2 egg yolks. With the pot removed from the heat source, briskly whisk this mixture into the soup, being careful that the eggs don’t separate and curdle. Then return the pot to the heat and stir vigorously for a bit, until the eggs are cooked. This soup is excellent for sick people (ginger, hot lemon, and chicken; need I say more?) and a tonic for sad people (total comfort). And it’s even better the next day.

As I tried various restaurants, certain preconceptions came crashing down. I realized not all Japanese food consisted of carefully carved vegetables, sliced fish, and clear soups served on black lacquerware in a highly restrained manner. Tasting okonomiyaki (literally, "cook what you like"), for example, revealed one way the Japanese let their chopsticks fly. Often called "Japanese pizza," okonomiyaki more resembles a pancake filled with chopped vegetables and your choice of meat, chicken, or seafood. The dish evolved in Osaka after World War II, as a thrifty way to cobble together a meal from table scraps. A college classmate living in Kyoto took me to my first okonomiyaki restaurant where, in a casual room swirling with conversation and aromatic smoke, we ordered chicken-shrimp okonomiyaki. A waitress oiled the small griddle in the center of our table, then set down a pitcher filled with a mixture of flour, egg, and grated Japanese mountain yam made all lumpy with chopped cabbage, carrots, scallions, bean sprouts, shrimp, and bits of chicken. When a drip of green tea skated across the surface of the hot meal, we poured out a huge gob of batter. It sputtered and heaved. With a metal spatula and chopsticks, we pushed and nagged the massive pancake until it became firm and golden on both sides. Our Japanese neighbors were doing the same. After cutting the doughy disc into wedges, we buried our portions under a mass of mayonnaise, juicy strands of red pickled ginger, green seaweed powder, smoky fish flakes, and a sweet Worcestershire-flavored sauce. The pancake was crispy on the outside, soft and savory inside- the epitome of Japanese comfort food. Another day, one of Bob's roommates, Theresa, took me to a donburi restaurant, as ubiquitous in Japan as McDonald's are in America. Named after the bowl in which the dish is served, donburi consists of sticky white rice smothered with your choice of meat, vegetables, and other goodies. Theresa recommended the oyako, or "parent and child," donburi, a medley of soft nuggets of chicken and feathery cooked egg heaped over rice, along with chopped scallions and a rich sweet bouillon. Scrumptious, healthy, and prepared in a flash, it redefined the meaning of fast food.

pine nuts and toss gently again. Green Bean, Tuna, and Mushroom “Casserole” One of my favorite things from my Midwestern upbringing is the green bean and mushroom casserole at Thanksgiving—probably the same one that was on your holiday table, thanks to the canned-mushroom-soup marketing campaign. This is my grown-up version of that casserole, which has all the comfort appeal of the childhood dish, but way better flavor and nutritional value. Make it with a one-to-one ratio of mushrooms to green beans, and have some fun with the beans, if you like—you can grill them, slice them thin and use raw, use pickled green beans, or use a mix of all of the above. » Serves 4 Kosher salt and freshly ground black pepper Extra-virgin olive oil 2 garlic cloves, smashed and peeled 1 pound wild mushrooms, wiped off and cut into bite-size pieces (about 6 cups) One 5-ounce can oil-packed tuna, drained 1 pound green beans, trimmed 1 cup heavy cream 1 teaspoon finely grated lemon zest 1 tablespoon fresh lemon juice ⅓ cup Dried Breadcrumbs Bring a large pot of water to a boil and add salt until it tastes like the sea. Meanwhile, add ¼ cup olive oil to a skillet that’s large enough to hold all the mushrooms and beans and still have some room to stir the ingredients. Add the garlic and cook slowly over medium heat to toast the garlic so it’s very soft, fragrant, and nicely golden brown—but not burnt—about 5 minutes. Scoop out the garlic and set it aside so it doesn’t burn. Increase the heat to medium-high and add the mushrooms. Season generously with pepper and salt and sauté, tossing frequently, until the mushrooms are nicely browned around the edges, 5 to 7 minutes. Add the tuna and toss to incorporate. Keep this warm until the green beans are ready. Add the beans to the boiling water and boil until they are just a bit beyond crisp-tender, 4 to 7 minutes. Drain them thoroughly in a colander and then add them to the mushrooms and tuna. Add the cream, toss all the ingredients to coat, and simmer until the cream has reduced to a nice cloaking consistency and all the flavors are nicely blended, 6 to 9 minutes. Add the lemon zest and lemon juice and toss. Taste and adjust with more salt, pepper, or lemon juice. When the flavors are delicious, pile into a serving bowl and top with the breadcrumbs.

Home Cooking: The Comforts of Old Family Favorites." Easy. Baked macaroni and cheese with crunchy bread crumbs on top; simple mashed potatoes with no garlic and lots of cream and butter; meatloaf with sage and a sweet tomato sauce topping. Not that I experienced these things in my house growing up, but these are the foods everyone thinks of as old family favorites, only improved. If nothing else, my job is to create a dreamlike state for readers in which they feel that everything will be all right if only they find just the right recipe to bring their kids back to the table, seduce their husbands into loving them again, making their friends and neighbors envious. I'm tapping my keyboard, thinking, what else?, when it hits me like a soft thud in the chest. I want to write about my family's favorites, the strange foods that comforted us in tense moments around the dinner table. Mom's Midwestern "hot dish": layers of browned hamburger, canned vegetable soup, canned sliced potatoes, topped with canned cream of mushroom soup. I haven't tasted it in years. Her lime Jell-O salad with cottage cheese, walnuts, and canned pineapple, her potato salad with French dressing instead of mayo. I have a craving, too, for Dad's grilling marinade. "Shecret Shauce" he called it in those rare moments of levity when he'd perform the one culinary task he was willing to do. I'd lean shyly against the counter and watch as he poured ingredients into a rectangular cake pan. Vegetable oil, soy sauce, garlic powder, salt and pepper, and then he'd finish it off with the secret ingredient: a can of fruit cocktail. Somehow the sweetness of the syrup was perfect against the salty soy and the biting garlic. Everything he cooked on the grill, save hamburgers and hot dogs, first bathed in this marinade overnight in the refrigerator. Rump roasts, pork chops, chicken legs all seemed more exotic this way, and dinner guests raved at Dad's genius on the grill. They were never the wiser to the secret of his sauce because the fruit bits had been safely washed into the garbage disposal.

Alone in the kitchen, without Zod's supervision, he found himself turning to the wholesome food of his childhood, not only for the comfort the simple compositions offered, but because it was what he knew so well as he set about preparing a homecoming feast for Zod's only son. He pulled two kilos of java beans from the freezer. Gathered last May, shucked and peeled on a quiet afternoon, they defrosted in a colander for a layered frittata his mother used to make with fistfuls of dill and sprinkled with sea salt. One flat of pale green figs and a bushel of new harvest walnuts were tied to the back of his scooter, along with two crates of pomegranates- half to squeeze for fresh morning juice and the other to split and seed for rice-and-meatball soup. Three fat chickens pecked in the yard, unaware of their destiny as he sharpened his cleaver. Tomorrow they would braise in a rich, tangy stew with sour red plums, their hearts and livers skewered and grilled, then wrapped in sheets of lavash with bouquets of tarragon and mint. Basmati rice soaked in salted water to be steamed with green garlic and mounds of finely chopped parsley and cilantro, then served with a whole roasted, eight kilo white fish stuffed with barberries, pistachios, and lime. On the farthest burner, whole bitter oranges bobbed in blossom syrup, to accompany rice pudding, next to a simmering pot of figs studded with cardamom pods for preserves.

real love wasn’t that first punch in the gut when you think you just have to have somebody. It was companionship and laughter. It was bringing someone chicken soup when they were sick, and comforting them when they were hurt. It was whipped cream fights and singing to the radio. It was holding hands and dancing under the stars. It had been in front of me all this time, and I hadn’t even seen it. Maybe, because I’d made it complicated, when at the end of the day it was all so simple.

I entered the open door of Jerry’s office at the Chicago Crier. “Hey, kid.” He removed his bifocals and stood up from behind his desk. “What do you say we get sandwiches and hit up Millennium Park?” “It’s freezing out.” “All right. Shedd Aquarium, then?” Clearly, Jerry needed a distraction, which wasn’t usually hard for him. Maybe he knew I needed one, too. “That sounds good.” “Should we pick up sushi and freak out all the animals?” “No, that’s terrible.” He was such a kid at heart, albeit a weird one, but a kid through and through. “Let’s get grilled cheese sandwiches and tomato soup from Ma’s.” “Comfort food it is.

After Russell left her house that morning, Claire was a cooking fool. She finished making fig and pepper bread, and started in on soup. Simmering soup on a cold day was like filling a house with cotton batting. The comforting scent of it plumped and muffled and cuddled. She went on to make egg custard tarts for dessert, longing for pansies to place on top to decorate them.

Star Struck We headed for home, my mind filled with questions about the man, and the message I’d somehow received. Reason fought against intuition. He was just an ordinary guy. Or was he? In the months to come, I overcame my fears and visited the doctor. I underwent three cardiac catheterization operations, and a successful triple-bypass surgery. Through them all, I knew I’d be al right. Years have passed since that day. But the peace he projected has remained with me. God sent me comfort in a way I needed, in a form I could understand and trust--an ordinary-looking man. He gave me the courage and the confidence to take care of my health problems. My angel. And even though I can’t see him, I know he’s still watching. I know things are going to be all right. How can I be so sure? Because there’s still work for me to do. He told me so. -Nancy Zeider

Growing up it seemed like all Iranians naturally knew which foods fell into which category, and meals were subconsciously, or at times consciously, due to illness or the weather, designed around this hot and cold concept. Out of respect to the scientists and doctors in our family I will say that none of this is based on hard science, but even the doctors in the family agree that if it brings comfort (like a warm bowl of. . . soup), then that is all the more reason to embrace it.

Instead, whenever I get home from the road, I cook. Nothing fancy. Comfort food: stews, shepherd’s pie, potato salad, red curry, roast chicken. Then I make chicken soup with the bones. Like, really good chicken soup. I eat some and freeze the rest. I deliver it to friends with new babies or head colds or deadlines or final exams or breast cancer. A fairly wide selection of East Vancouver residents owe me my Tupperware back. “Shut up and show up,” my grandma Pat once said to me after her neighbour’s husband died and she was making her a pot of macaroni and cheese. “That’s what your great-grandmother Monica used to say during the Depression.

My mom was never much of a cook---her style of cookery mostly involved cream-based canned soup and processed cheese---but her spaghetti salad was something of a delicacy in my town when I was growing up. The combination of spaghetti, ham, cubed cheese, and Miracle Whip doesn't sound as if it should go together, but somehow, when combined, the result is downright delicious. Maybe it's the fact that every bite reminds me of my mom, but when I crave something comforting and familiar, it's the first thing that comes to mind.

The rich smells of long-simmered chicken, onion, and garlic curled around us, and Nicole hummed with every mouthful. Ten seconds later, my stomach hissed in protest. "Can I taste it?" Nicole pulled out a second spoon from under the placemat. From the first spoonful, the warmth of the rice porridge soaked into my bones. It was care in a bowl, and the tears that surged up almost choked me. "Ellie?" Her voice was as cozy and comforting as the stew. No, I was tired of crying. "I like the ginger and the citrus in this," I managed. She smiled. "Exactly. It's got to have the calamansi lime juice in it to make everything else sing. But Nanay swears it's all about the chicken.

We are the bereaved, and the degree of our grief remains nameless.

It felt like chicken soup when I had a snotty mess of a cold, like a glass of icy apple juice when my body was on fire with fever. I didn't disappear into his embrace like I had in Max's, but he was still strong and comforting and almost like relief. I buried my face in his shoulder, and he found the sweet spot on my back again, rubbing it until I wanted to purr. But then my skin prickled, and suddenly I genuinely felt feverish. It was only supposed to be a hug with a friend, not me climbing him like a tree.

she admitted, then blew on a spoonful of hot broth. “No. I mean, I really like it. When I’m near you, it’s easier for me. It’s not such a fight with Bear. He settles around you.” If this was settled for Bear, he really did have less control than she could even imagine. What had happened to Ethan to break the bond between him and his animal? It wasn’t supposed to be a war. They were supposed to work together. She draped her legs over his lap as he lifted his bowl of soup and leaned against the wall behind the cot. “Better?” she asked with a coy smile. He gifted her a hungry glance and relaxed under her. “Much.” His voice was still too low and growly, but his eyes were the color of dark chocolate, and that was good enough for her. Dinner was a comfortable affair, highlighted with a few phone calls from campers who’d been locked out of the gates past closing time and needed the code to get back in to their campsites. Ethan insisted on rinsing the dishes, but it didn’t sit well with her to just sit around while he worked, so she helped. She stood so close to him, their arms touched. If he liked feeling her, she didn’t mind soothing Bear. “What are you thinking now?

Mama had used spoons in all of her birds, claiming that a spoon was the utensil of comfort. She said it brought you soup on a cold day and stirred honey in your tea. Without spoons we couldn’t eat pudding or ice cream, and you could never hang a fork from your nose or ears.

A sister is nagging and needling, whispers and whisperings, bribery and thumpings, borrowings, breakings, kisses and cuddlings, lendings, surprises, defendings and comfortings, welcoming home.

Most people are more comfortable with old problems than with new solutions. Charles Bower

He made some tea and began to sip it along with the soup. The drink comforted him, not so much because of its flavor, but because its heat reminded him of the warmth he always felt from Natasha’s smile.

A smile tugged at my lips as I took in Rachel wrapped up in the comforter like a burrito, Kleenex everywhere, a half-empty Gatorade bottle on the floor next to the couch, and an empty box of Sour Patch Kids on the table next to the cold and allergy medicine. I brushed the back of my hand against her forehead, making sure she hadn’t gotten a fever since I’d left her, and she rolled toward me on a groan. “Rach, wake up,” I whispered close to her ear, and let my fingers trail down her cheek. She grumbled again as her eyes slowly cracked open. “Time is it?” “Almost five. You hungry?” Shaking her head, she closed her eyes again. Laughing softly, I kissed her forehead and spoke against it. “It’s probably because you ate the green ones when I told you not to.” Her body went rigid for all of three seconds before she began burrowing herself deeper into the comforter and away from me. My next laugh was louder. “Take some more medicine, and go take a hot shower; the steam will help. I’ll make you soup for when you get out.” As

Star Struck Our group visited the laser light show, an attraction mixing music and beams of bright colors as they formed constellations and abstract shapes. An awe-inspiring performance, but as it ended, I noticed the stranger, eyes still focused on me. I turned away quickly. “Look--over by the door. There he is again.” I gestured for my friend to sneak a peek in the direction of the man. “Where?” She squinted, her head pointed straight at him. “I don’t see him--maybe he left.” Frustration tinged my voice. “He’s right there--hasn’t moved an inch. He’s almost smiling at me now. Please don’t try to say I’m imagining him.” Fear mounted in me. Was I being stalked? I tucked the thought away, determined to enjoy this time with my companions, to relax in the gentle warmth of the sun. As our excursion neared its end, I glanced to the left, at the wall of a building, devoid of gates or doors of any sort. The man leaned against it, looking at me. This time I stared back, determined to show a bravery I didn’t feel. Hidden in pockets, my hands trembled. A calm smile and deep compassion shone on his face as we locked eyes for what felt like minutes, but probably lasted only seconds. Then--I don’t know how to explain it--it was as though a burst of conversation swept from his mind to mine. “Everything’s going to be all right.” I felt an intense warmth head to toe, as though embraced in a spiritual hug from the inside out. “There’s work ahead.” I took a deep breath, maintaining the eye contact, listening. He continued to smile with his eyes. “I’ll be watching.” I nodded slowly, softly. I understood. And felt safe. A friend tugged on my arm, pulling me toward another monument. I turned my head back for a glimpse of the man, but he was gone. I scanned the building once more, searching for openings he could have exited through. There were none. I shook my head. I knew I’d seen him. And he’d seen me. I was certain he was real. I still felt his warmth. We headed for home, my mind filled with questions about the man, and the message I’d somehow received. Reason fought against intuition. He was just an ordinary guy. Or was he? In the months to come, I overcame my fears and visited the doctor. I underwent three cardiac catheterization operations, and a successful triple-bypass surgery. Through them all, I knew I’d be al right. Years have passed since that day. But the peace he projected has remained with me. God sent me comfort in a way I needed, in a form I could understand and trust--an ordinary-looking man. He gave me the courage and the confidence to take care of my health problems. My angel. And even though I can’t see him, I know he’s still watching. I know things are going to be all right. How can I be so sure? Because there’s still work for me to do. He told me so. -Nancy Zeider

A Touch of Comfort On the darkest night of my life, God made sure I wasn’t alone. It not only brought me comfort that night, but the memory brings comfort every time I start to feel despair. On the darkest night God will shine a light. -Beth Arvin

I planned to spend the day vegging out and watching some good action movies when Aunt Jeanie had to ruin my plans as usual. Just when I had gotten comfortable in my beanbag chair with a bag of Twizzlers, she burst into the bedroom without even knocking. "Aunt Jeanie, I'd appreciate it if you would at least knock," I told her as sweetly as possible. "Bex, this is my house. When you get your own house and pay the mortgage, you can make the rules." I sighed and focused on the television, hoping she would go away, but she wouldn't. "So, have you decided on a service project?" "Yes, but Mrs. Armstrong denied it," I answered. I thought my cupcake idea was great. Cupcakes make people happy and wasn't that the point? "Good. This afternoon some of the girls are going down to the soup kitchen to make bagged lunches for the women and children's shelter. Be ready in a little bit." I loved the way she asked whether or not I'd actually like to do it. "All right.

Gia turned on the burner and reached for a saucepan. She lightly crushed two cloves of garlic with the side of a knife, then minced and sautéed them in olive oil and a knob of butter. She whisked in a little flour, toasting it in the oil, added a pinch of salt, then raised the heat and whisked it in a cup of homemade chicken broth from the fridge until the soup began to thicken. She beat two eggs together in a bowl with some grated Parmesan and added them gently to the soup, where they poached into gold and white strands of savory-soft egg and cheese. Gia selected a big earthenware bowl, ladled in her soup, ground in some fresh black pepper, and placed it in front of Angelina with a napkin and a spoon. "Stracciatella. For you." Angelina leaned over the bowl with her eyes closed and let the delicious wisps of steam rise up to her face. She picked up the spoon and sulkily nicked off a piece of egg. Gia returned to her cup of coffee, with an experienced parent's complete indifference as to whether the meal she'd prepared was eaten or not. Angelina stole a glance from her and dipped into the bowl, seduced by the aroma of toast laced with sweet and savory garlic, mingled with the soothing sustenance of good chicken broth. She sipped and felt warm comfort spread into her belly, across the bridge of her nose and the back of her neck.

Theres sorrow and pain in everyones life, but every now and then theres a ray of light that melts the loneliness in your heart and brings comfort like hot soup and a soft bed.

This cramped little space that stank of earth and smoke and sweat, that dripped water during every hard rain, and whose floor was often a half-frozen soup of mud and sunflower seeds and straw, now seemed to him more comfortable than Ketterling’s HQ could ever be, and he knew why. Here, surrounded by the weapons hanging from nails by their straps, the boxes of hand grenades, the cut-down artillery shells filled with cigarette butts, the crumpled moisture-bloated magazines and greasy playing cards, one lived an honest life. You couldn’t get that back home anymore. The radio and the newspapers were full of lies that would have been insulting even if the streets hadn’t been full of rubble and the air with the shriek of air-raid sirens, and it wasn’t enough for the government that the people merely endure it all, bombs and lies, without objecting. They had to believe the lies, had to parrot them back with sickly smiles plastered on their faces, lest they be branded defeatists and be taken away. It wasn’t like that here. Nickolaus wanted it to be, but it wasn’t. Here, a man might be hungry, he might itch with lice, he might sting with pain from cuts that never healed, he might be empty-headed with fatigue and half-deafened from noise, but he always knew precisely where he stood—with his comrades and with the enemy. There were no intrigues, no politics, no flag-waving. A man never looked you in the eyes and told you black was white, or worse yet, demanded that you agree that black was white. There was no need because he had already asked you to die for him, and once you had agreed, what need was there for words?

No one ever talks about the power and comfort of a true friendship that endures years. The friend who worries about you, is there when you call, brings soup when you’re sick, camps out on your couch when you’re sad. There aren’t many friends like that. If you have one, be grateful. I know I am.

Rob ordered my aunt's signature mixed adobo lunch platter, while Sana echoed my order for shrimp sinigang, a delicious, tangy soup that managed to be both comforting and refreshing. Valerie went with one of our breakfast platters, available all day due to their popularity. She couldn't decide which meat to choose---I kept pushing her toward longganisa, the most delicious sausage ever---so Joy told her she could get a sampler platter with small portions of the sweet, garlicky longganisa, sweet, cured tocino, and salty, lightly dried tapa.

Shrimp sinigang, nilaga, and lomi were among the soup offerings, along with two pancit dishes, fried rice, and a huge steaming bowl of lugaw with tokwa't baboy on the side. I was particularly happy to see the last offering since there are few things more comforting than savory rice porridge topped with the salty, spicy tofu and pork side dish.

After a meal of yogurt soup, duck with pomegranate and walnut sauce over barley, stewed spinach, and baked apples, they could move to her receiving room and enjoy wine in the comfort of a more private setting.

Gus took a deep breath, taking in the wondrous scent of fresh herbs, ran her eyes over the stalls of red and yellow tulips and the tables mounded with ramps, asparagus, sorrel, chives, and mushrooms. Farther along she could make out the crisp spring lettuces, the romaine and spinach and what was known as a merlot, with its wonderful ruffled edges and bright green ribs. Gus longed to crunch on a few baby carrots, dreamed of giving them a quick blanch and a dab of butter and parsley. Yum! She wanted a chance to wander through the crowd, imagining how she'd put together an early spring vegetable soup, and savor a cup of tea as she people-watched the comings and goings of the green market.

If our parents fell short in soothing our emotions and thinking about what we needed, we’re more likely to regard our partner’s failure of responsiveness as an emergency. Say you are trying to talk to your wife and she appears bored or critical. If you grew up in a family where people responded to your needs and emotions, and misattunements were generally followed by repair, you will likely apply a nondire lens to this situation. Uncomfortable and frustrating, yes; desperate, no. But what if the adults you depended on were dismissive toward your emotions or so easily overwhelmed that they couldn’t offer a calming perspective? What if they were so depressed or self-absorbed or even, frankly, crazy that you had the repeated experience of being left alone with your fear or anger or sadness without any reassurance that comfort would be reliably offered? Perhaps you were even blamed or punished for having your feelings at all. In that case, when your wife fails to tune in empathically, you will likely be sent right back into the soup of your troubling childhood emotions. No one helped you make sense of your emotions back then, after all; no one received your signals in a way that helped you integrate them into an understanding of what they meant, or how to manage them.

At only nine in the morning the kitchen was already pregnant to its capacity, every crevice and countertop overtaken by Marjan's gourmet creations. Marinating vegetables ('torshis' of mango, eggplant, and the regular seven-spice variety), packed to the briny brims of five-gallon see-through canisters, sat on the kitchen island. Large blue bowls were filled with salads (angelica lentil, tomato, cucumber and mint, and Persian fried chicken), 'dolmeh,' and dips (cheese and walnut, yogurt and cucumber, baba ghanoush, and spicy hummus), which, along with feta, Stilton, and cheddar cheeses, were covered and stacked in the enormous glass-door refrigerator. Opposite the refrigerator stood the colossal brick bread oven. Baking away in its domed belly was the last of the 'sangak' bread loaves, three feet long and counting, rising in golden crests and graced with scatterings of poppy and nigella seed. The rest of the bread (paper-thin 'lavash,' crusty 'barbari,' slabs of 'sangak' as well as the usual white sliced loaf) was already covered with comforting cheesecloth to keep the freshness in. And simmering on the stove, under Marjan's loving orders, was a small pot of white onion soup (not to be mistaken for the French variety, for this version boasts dried fenugreek leaves and pomegranate paste), the last pot of red lentil soup, and a larger pot of 'abgusht.' An extravaganza of lamb, split peas, and potatoes, 'abgusht' always reminded Marjan of early spring nights in Iran, when the cherry blossoms still shivered with late frosts and the piping samovars helped wash down the saffron and dried lime aftertaste with strong, black Darjeeling tea.

A formal ten-course Chinese dinner was a deliberate courtship of the senses. The appetizers of cold plate meats gave way to steaming fish maw soup, cold and hot introductions to titillate and delight before the showcase of entrees: beef, pork, chicken, fish, seafood, vegetables. The ensuing textures, aromas, and flavors seduced, fulfilling the promises of the first courses. The inclusion of noodle and rice dishes provided a sense of comfort. The final dessert course of sesame balls stuffed with red-bean paste sealed the engagement on the sweetest of notes.

She hates romantic gestures like holding hands. Cuddling repulses her. She feels used, like dirty underwear. She has a therapist named Dr. Stone and many prescriptions. She moves back home again. She quits Buffalo Wild Wings and starts working at the soup kitchen–like Perkins across the river in Moorhead. Perkins sucks and life sucks. She has quit school and rematriculated so many times she can’t be certain of the actual number. She has spent many gross-out mornings in bed, the sun raying through the flimsy venetians and making the comforter too warm around noon.

There are risks and costs to a program of action. But they are far less than the long-range risks and costs of comfortable inaction. John F. Kennedy

Types of Degrees for Professionals When you begin to investigate therapists, you will probably see a wide array of initials following their names. That alphabet soup indicates academic degrees, licenses, and/or certifications. Remember that just because the professional has a lot of impressive degrees, that doesn’t mean that he or she is the right therapist for you. The most important thing is to feel completely comfortable with the person so you can speak honestly about your feelings. If you are uncomfortable or intimidated, your time with the therapist will not be effective. When finding a therapist, you should look for one with a master’s degree or a doctorate in a mental-health field. This shows that he or she has had advanced training in dealing with psychological problems. Therapists’ academic degrees include: M.D. (Doctor of Medicine): This means that the doctor received his or her medical degree and has had four years of clinical residency. M.D.s can prescribe medication. Ph.D. (Doctor of Philosophy) and Psy.D. (Doctor of Psychology): These professionals have had four to six years of graduate study. They frequently work in businesses, schools, mental-health centers, and hospitals. M.A. (Master of Arts degree in psychology): An M.A. is basically a counseling degree. Therapists with this degree emphasize clinical experience and psychotherapy. M.S. (Master of Science degree in psychology): Professionals with this degree are more inclined toward research and usually have a specific area of focus. Ed.D. (Doctor of Education): This degree indicates a background in education, child development, and general psychology. M.S.W. (Master of Social Work): An M.S.W. is a social-work degree that prepares an individual to diagnose and treat psychological problems and provide mental health resources. Psychiatric social workers make up the single largest group of mental health professionals. In addition to the various degrees therapists may hold, there are also a number of licenses that may be obtained. These include: M.F.C.C.: Marriage, Family, and Child Counselor M.F.T. Marriage and Family Therapist L.C.S.W.: Licensed Clinical Social Worker L.I.S.W.: Licensed Independent Social Worker L.S.W.: Licensed Social Worker