Comfort and Potatoes

 

A dear friend suddenly and quite unexpectedly heard the news that her young son had died last week. We are gutted, beyond devastated. This young man was brilliant, an accomplished med school student finishing up his last year before beginning residency as a surgeon. His friends and family are in shock.

I find myself waking in the middle of the night, thinking of my friend and this terrible loss.

And I am at a loss as to how to help, beyond reaching out with words of sympathy and support.

I wrote these words in my church bulletin on Sunday.

As a mother, my heart aches. I pray for my children every day, and my prayer is that God will keep them in the faith until life everlasting. This life is precious and so short. But behold, God makes all things new. And we will have life after life, thanks to Jesus. We will see Him face to face.

One of our congregation members passed away this week, at the age of 99. I wonder, would she, too, feel the brevity of her days? Today is her funeral, and I made a dish for the dinner afterward.

Cheesy potatoes. Because sometimes, a warm food can bring comfort. Everyone has their own version of this recipe, but here is my go to.

Cheesy Potatoes O'Brien

1 Pkg. potatoes O'Brien (with diced peppers and onions), 32 oz.

1 can Cream of  Soup (chicken, mushroom  or celery soup works fine)

1 stick butter, melted

1 -  1 1/2 c. plain Greek Yogurt 

1-  1 1/2c. shredded cheese (I used Colby Jack)

salt, pepper, paprika

In a large bowl, combine potato mix (I like them slightly defrosted, not hard), melted butter, soup, yogurt, and 1 c. shredded cheese. Place in a lightly oiled casserole dish. Top with seasonings, and then add 1/2 cup of remaining shredded cheese to the top. Bake at 350degrees for 50-60 minutes, until bubbly. Serve and enjoy.