A Moment with Martha – Life is Like a Hotdish: Part 2
Apparently if you want to write about something that gets a lot of people talking, you discuss hotdish. I had no idea it was such a hot-button topic, but so many of you responded to my short commentary, “Life is Like a Hotdish,” that the theory apparently warrants a second go-round.
I’m happy my thoughts on comfort food elicited such fond memories of your own hotdish experiences. However, you wrote in that I did a great disservice by not mentioning the ingredients. In all honestly, that was intentional on my part. I’ve found the ingredients to one’s family recipe to be as culturally diverse as the people who prepare them. The makings of a good casserole have evolved through the decades, and the end product of these masterful creations have not only gotten fancier but more expensive.
Many of you felt the desire to list the ingredients you use. It included a wide range of noodles and list of cheeses. Then there were the discussions about cream cheese versus cheddar cheese, and cream of mushroom soup versus cream of chicken. I grew up on the basic Midwest principle that everything can be held together by Velveeta. If you don’t know what that is, I encourage you to check it out.
Of course, there were the red-and-white cans of tomato soup in the back of the cupboard. At the end of the month, when the refrigerator was low on staples, there was always a can of tomato soup and can of stewed tomatoes to be poured over cooked noodles. My mother would add a square of hamburger meat from the freezer that she had fried and chopped up with an onion and celery. Cheese was then sprinkled over the casserole perfectly blanketing everything below. The aroma in the kitchen was heavenly. The outcome was nothing extravagant, but it tasted wonderful and filled our bellies.
The varied opinions concerning a proper hotdish are many. Don’t underestimate the complexity. Culture, demographics, and economics play a huge part in what is considered acceptable and delectable.
In the end, it all comes down to adding whatever ingredients you have on hand. The one common dominator across every recipe, however, is that something must go over it all to blend and bind it together, whether it is a soup, cheese, or sauce—the one special ingredient that makes everything meld together so perfectly. Just like the one family member who brings everyone together. The parent or grandparent that doesn’t care how you get along with a sibling, everyone is still expected to show up and be present around the dining room table. The person who asks you if you’ve heard from so-and-so, and, if not, to give them a call. The one who leaves messages on your phone stating you don’t need to call them back; they were simply thinking of you and love you.
A good casserole is comprised of many different things, but without the one ingredient to combine it all together, it doesn’t work. The same can be said for the person who fastens the love and glue to your family, who connects all the unique components of personalities and in-laws, and combines it into something wonderful, knowing. . . that life is like a hotdish.