Comfort food isn't a bad thing.
I grew up with what I now call a “house meal.” It was rice and beans, and it kept our family of four happy and fed and hustled off to bed as many nights as all other meals combined.
It never seemed repetitive to me. I remained, until several years ago, unaware of the presence of any pattern at all, when all along there was one—the house meal—that I had to thank, as a child, for home-cooked dinners instead of microwaveable ones, and now, as a grown-up, for meals with neither microwaving nor perusing websites and clicking.. It is a meal that one automatically falls back on whenever there is no other plan.
Second, a house meal should be made of common ingredients, so that you are likely to have them. Third, it must be fast to make. Fourth, it can’t demand too much skill, in case some part needs to get handed off. My childhood memories are full of images of my younger brother on a stool dumping and stirring the six ingredients of our black beans: onions, garlic, canned chilies, canned beans, fresh thyme, salt.
"Alongside the end of a wheel of La Tur, I might discover bacon and add it to the greens or fry it separately. The roasting juice from an earlier chicken might be unearthed and warmed to pour over the eggs."
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