So That's Why They Call it Comfort Food

Five days after Hurricane Sandy pillaged the Eastern Seaboard, I was on the phone with my Dad. Neither of us had our power or heat back yet, so we were both trying to wrap up the conversation quickly to conserve our cellphone batteries. The sun was going down and I was running down a mental list of which friend's house we should invite ourselves to for dinner next. My father was doing the same, then added "All I want is a slice of meatloaf."

When it comes to food, my dad has always been an enthusiast (see: dessert), but I can't ever remember him talking about meatloaf with such reverence. I never have, either. I mean I'm never going to turn it down, but it's not something I wake up craving either. Needless to say, as soon as we hung up, meatloaf was all I could think about. Specifically my mother-in-law's meatloaf, the one that's baked smeared with ketchup and two strips of bacon laid across the top. I mentioned this to the girls, who were underneath seventeen blankets in front of the fire. "Mmmm," said Phoebe with a dreamy look in her eyes, "That sounds really good. Can we have it with mashed potatoes and butter?"

When we got our power back two nights later, we knew exactly what we'd eat to celebrate.

Classic Meatloaf See: "A Recipe Starter Kit" Page 20, Dinner: A Love Story. (I went with all ground turkey.)

It would be wise to make enough to ensure for meatloaf sandwiches later in the week. Freeze whatever is leftover, but make sure you slice it before doing so. Then reheat in a baking dish covered with foil at 350°F for about 20 minutes. Or if you transfer the slices to the fridge on the morning of the night you'd like to eat them, Andy would like you to know that they'll taste just fine cold, on good bread, slathered with ketchup and mayo.

Classic Mashed Potatoes

4 baking potatoes, peeled and chopped into thirds or quarters 4 tablespoons butter 3/4 cup cream, half & half, or milk salt and pepper

In a large pot, cover potatoes with water and bring to a boil. Reduce heat to a simmer and cook until a knife can slip through the biggest one with no resistance. It usually takes about 15 minutes. Drain and return pot to stove.

Add butter and about 1/2 cup of milk (or cream) and heat until warm and butter has melted. Heat remaining milk in the microwave for about 30 seconds.

Add potatoes back to pot, and using a hand mixer, whip until smooth, adding more liquid until you reach desired consistency.

Season with salt and pepper to taste. Serve each dollop with another pat of butter so it creates the necessary little pool of melted fat on top.

To help support victims of Hurricane Sandy, please consider donating to the Mayor’s Fund of NYC. One hundred percent of your contribution will go towards immediate relief efforts and organizations.