Originally published in the February 15, 2013 issue of The Newtown Bee, this Nourishments column seems appropriate for these days, when uncertainty created anxiety and calls for a dose of comfort.

When I was 11 years old, my mother became very ill and was carted off by ambulance to the hospital, 150 miles away. It was a scary time, and even though my grandmother came to stay with us and cooked us delicious soups and stews, I’m sure, I only remember eating bowls of Sugar Pops cereal, three times a day, for about a week. They slid down easily, past the lump in my throat. The crisp sugary coating melting into the sea of milk gave me great comfort.

Food has a way of soothing those unsettled feelings that come with fear, grief, and other stressful situations. Certain qualities of food seem to resonate universally with people seeking to resolve those blue feelings. Creamy, soft foods, not overly seasoned, are the epicurean equivalent of a mother’s gentle hand stroking the forehead.

What fits the bill for many people seeking a reprieve from the day’s hard heart includes pudding — rice, tapioca, chocolate, Indian cornmeal, you name it, with or without whipped cream — cream pies, mashed potatoes, macaroni and cheese (or its classier cousin, fettuccine Alfredo), risotto, creamed corn, meatloaf, pureed soups, ice cream, soft-centered chocolates, or even a bowl of oatmeal.

Maybe it is a baked apple, falling apart within its skin and aromatic with cinnamon and ginger that brings about that feeling of satisfaction.

For others, a bit of crunch makes the soul happier: buttery cinnamon toast, grilled cheese, Goldfish crackers, or cookies dunked in milk. Even the most health conscious eater might find him or herself leaning on the creamiest of ultra-smooth yogurts for that lift onward and upward through a dark hour.

Warm drinks, like tea, hot chocolate, or mulled wine can bring comfort, too. Curled up in a chair watching a brainless movie, or thumbing through magazines (or the iPad) with a steaming cup of something at hand is just the prescription for inner healing.

The foods we turn to when needing comfort may subconsciously recall a happier moment in life: the great-aunt’s homemade cheese lasagna recipe echoes with the laughter of family gatherings; gooey desserts recall baby foods spooned into our mouths by a loving parent, or the sticky richness of ice cream trickling from cone to wrist under the hot summer sun, moments before the tongue can catch the drip. Today’s mouthful of miserylifting pudding can awaken a memory of standing on a stool to help stir and stir and stir the gently bubbling pudding on the stovetop, under the watchful eye of Grandma.

The act of making these gentle foods can be calming, too, increasing the comfort quotient. Stirring, beating, and mashing are all actions ideal for purging the inner demons. Patience, as a pudding sets or cheese melts, gives us time to breathe.

I think there is no crime in finding brief solace in favorite foods. When the heart is empty and hurting, simple foods can be the bandage on the soul. There is true nourishment in nursing pain and treating oneself kindly, when hurting.

Tomorrow, you can return to the grind of doing the right thing, eating the right stuff, and barreling through the ups and downs of the day.

Looking back, I don’t think my grandmother was happy with my Sugar Pops indulgence. But I am ever so grateful that she chose to say nothing, and let it go. That hug at bedtime didn’t hurt, either, paving the way until I could feel my own mother’s hug once again.

A healthier version of traditional rice pudding, with just as high a comfort factor.

Not Quite Traditional Rice Pudding

2 cups cooked short-grain brown rice

3 large eggs, separated 3 cups whole milk

2/3 cup honey ½ cup raisins

1 tsp cinnamon

1 tsp vanilla

Heat milk in medium stainless steel saucepan until hot, but not boiling. Remove from heat.

Whisk egg yolks in small bowl. Whisk in ¼ cup hot milk, then whisk egg mixture into hot milk, return to medium low heat, and continue whisking until blended and beginning to thicken.

Stir in honey, raisins, cinnamon, and vanilla. Bring to a boil, then simmer for about half an hour, stirring often.

Stir in rice. Continue cooking over low heat, stirring, until very thick. Remove from heat.

Whip egg whites until firm but not stiff. Fold into slightly cooled rice mixture.

Serve warm or cold, with whipped cream or vanilla ice cream.

Lazy Gal’s Mashed Potatoes

Sometimes, even the effort of peeling potatoes is too much. So don’t. Leave on the skins (which harbor vitamins and minerals) for this potato recipe with a little texture and a lot of character.

4 large red or Yukon Gold potatoes, scrubbed, eyes and any green spots cut away

1 large clove garlic, peeled

2 tsp sea salt

3 Tbs unsalted butter

½ cup milk or cream

Salt and pepper to taste

2 Tbs minced parsley, optional

½ cup grated cheddar cheese

Quarter potatoes, garlic, and salt in medium sauce pan, covered by 2 inches with water. Bring to a boil, cover, reduce heat to low and cook for about 20 minutes, or until very, very tender.

Drain. Briefly return to heat to “dry” potatoes. Use a hand held masher to crush potatoes. (I think that potatoes whipped in a blender or food processor end up too sticky.) Add butter and mash until smooth.

Add milk (or cream, if you are feeling particularly down in the dumps) and continue mashing until completely lump free. The potatoes, that is, not you.

Season to taste with salt and pepper, or stir in some fresh parsley or grated cheese, if you like. Serve piping hot with gravy or another dab of butter on top.

If no one is looking, and you’re not sharing, just eat them out of the pan. It’s one less dish to wash, and I won’t tell.