By 
We all know what happens when the imminent threat of a natural disaster is on its way. First we panic, turn on every weather channel known to cable, open multiple tabs on our browsers to follow copious storm trackers, have flashbacks of all those natural disaster movies (I’m looking at you Helen Hunt in Twister), and then… well, we hit the grocery store. If you are anything like me, my over-preparedness resulted in two glorious days of browsing recipes, cooking, and baking. I am a cynic by nature (no pun intended) but somehow found myself following the crowd and stalking up on so much food I could have had a neighborhood block party (or four). I felt a need to make- and eat – everything, as if the world actually was going to end tomorrow…
But alas, Sandy spared us some monumental destruction (thank you), except for the few pounds we may have added to the scale (white girl problems), but the forced hibernation was a welcome moment of peace amidst the madness. Something about the sound of heavy wind and rain inspired unplugging and putting hands, and minds, to use elsewhere.
I for one am a huge breakfast person. So staying indoors meant staying in pajamas a little longer, making more breakfast than usual, and planning that night’s lunch or dinner before I even finished my last sip of coffee. One of my favorite comfort foods, which brings me back home to Colombia, is the arepa. For those of you who have never had one, it is a corn-flour tortilla of sorts, similar to a Salvadorean pupusa, which is a vehicle for anything and everything you wish. From avocado and cheese (I go for mozarella or queso fresco), to bacon and other forms of cooked pork (shredded always best), an arepa is a versatile, delicious, comforting staple of Colombian cuisine. Using just cornmeal flour and water, the dough becomes dense and easy to mold, rounded out and grilled on a stovetop. My favorite toppings include butter, melted mozzarella, avocado, and a generous pinch of salt and pepper.
