Gift Of Food Often Gift Of Friendship

Gifts of food are gifts of love. When we receive these treasures, we are the recipients of abundance from the universe.

I think about some of the gifts of food I’ve received.

My neighbor Lonie brings my family fresh fish caught from area lakes. The fish is presented in a neat aluminum foil package, cleaned, seasoned with butter and salt and pepper, layered with sliced onion and ready to cook.

It is a pure delight.

My former baby sitter, Caroline, a warm, wonderful lady, leaves treat bags on my front porch for the girls. She knows their favorite candy bars, and she reminds me of a little leprechaun sneaking in with a pot of gold after every rainbow.

My friend Dorothy unexpectedly drops by sometimes, bringing a brown rice casserole or a plate of cookies. She and her mother, also named Dorothy, are always gracious hostesses when you stop by for a visit.

Another friend, Janice, surprises me with such food gifts as mouthwatering scones. The food, prepared with that special touch, disappears quickly.

I open letters that contain recipes from my mother. She’s from Rhode Island, and the New England recipes are always variations I’ve never tried.

When I go to pick up one of my older daughters from middle school at the end of the day, my 5-year-old is offered graham crackers - brought specifically for her - by a woman whose daughter also attends the school. The woman and I chat most days as we wait in our cars, and we have more than one connection: We each have a daughter with a disability.

One of my most precious memories of food gifts was from St. Mark’s Lutheran Church Preschool, when my youngest child was born. The women presented me with dozens of freezer-ready casseroles to help me through those long, sleepless days of adjusting to a newborn and taking care of two older children. My heart is full of gratitude.

Make something special for that neighbor and friend who is always there for you, and the gift of love will be returned a hundredfold.

Brazilian Black Beans

From “Lucy Waverman’s Fast & Fresh Cookbook” (Firefly Books, 1997).

2 tablespoons vegetable oil

1 large onion, chopped

3 cloves garlic, finely chopped

2 cups chopped tomatoes

2 cups cooked black beans, fresh or canned

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1 tablespoon red wine vinegar

Salt to taste

1/4 cup nonfat sour cream

Heat the oil in a large skillet over medium heat. Add the onion and garlic and saute until the onion is softened, about 5 minutes.

Add the tomato, beans, cumin, cayenne and vinegar. Stir together and bring to a boil. Lower the heat and simmer, uncovered, for 5 minutes. Season well with salt.

Serve over rice, with a dollop of sour cream on each serving.

Yield: 4 servings.

Nutrition information per serving: 209 calories, 8 grams fat (34 percent fat calories), 9 grams protein, 27 grams carbohydrate, 1 milligram cholesterol, 150 milligrams sodium.

, DataTimes MEMO: The goal of Five and Fifteen is to find recipes where you can do the shopping in five minutes and the cooking in 15. Merri Lou Dobler, a registered dietitian and Spokane resident, welcomes ideas from readers. Write to Five and Fifteen, Features Department, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210.

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