Compass

After the events in Paris this week, I have been thinking about my personal compass. How do we orient ourselves in a world which, at times, is so unpredictable, so violent, so incomprehensible?

I remember when my husband and I first began dating he once gave me a small plastic compass with words he composed on finding one's true north in life. I remember how romantic the gesture was and am reminded how true his words ring even today. Just last week, I read the following in a caption below a photo in the book Humans of New York by Brandon Stanton which my older daughter gave me for Christmas and I absolutely LOVE:

To the world you may be one person but to one person you may be the world.

My compass always points me first and foremost to my husband and girls, to love and its power to transform. I am fortunate to know deep intimacy that provides security when life seems uncertain and confounding. I can return home and find comfort at NOLD as the world keeps spinning. I can grapple with news and knowledge with others in a way that evokes empathy and leads to deeper understanding rather than fear and insularity. Could anything be more necessary this century in challenging times?

Of course, a good meal always nurtures good relationships and fosters good conversation. So, I return to the kitchen, to comfort food. Let me share a recipe that may use up any leftover mashed potatoes (which you can freeze in two cup portions) from the holidays and warm not only the body but also the soul on a cold January evening. You can prepare it ahead of time, cover tightly, and refrigerate until ready to bake -- just be sure to bake an additional 15 to 20 minutes until heated through.

Shepherd's Pie

2 pounds Russet potatoes, peeled and cubed (or 2 cups reserved mashed potatoes)

1 pound ground beef

¼ teaspoon ground allspice

Sea salt and ground black pepper

1 medium yellow onion, peeled and minced

½ teaspoon granulated sugar

2 cups shredded zucchini

¼ cup water

2 cups fresh or frozen corn kernels

⅔ cup milk

½ cup shredded sharp cheddar

⅓ cup heavy cream

1. If not using reserved mashed potatoes, boil Russet potatoes in salted water until soft, about 15 to 20 minutes; then, drain. Set aside.
2. Place ground beef in a large heavy skillet at medium heat. Season with allspice and salt and pepper, to taste. Brown, stirring frequently, until just cooked through. Using a slotted spoon, transfer meat to a bowl.
3. Add onions to the same skillet. Sprinkle with sugar and cook on medium-low heat until golden brown and caramelized, about 15 minutes.
4. Add zucchini and water and saute on medium heat, scraping any brown bits stuck to the bottom of the skillet. Cook until zucchini is translucent and soft, having released its water.
5. Add ground beef and corn, combining thoroughly. Season to taste and heat through. Press mixture into a 9-inch pie plate
6. Transfer choice of potatoes to a large bowl. Mash or whisk the potatoes until completely smooth, adding milk, cheddar, and cream and seasoning to taste as you mash them. They will have a soft consistency. Spread potatoes evenly over meat mixture
7. Bake at 350˚F for 30 minutes, until heated through. Then, broil 3 to 5 minutes to brown top. Serve immediately.

Yield: 6 servings