SIL - Nov / Dec 2021

Ihaven’t always been a dietitian, but
as long as I can remember I’ve been
a lover of food. This love most certainly
all started with one of the greatest
cooks of all time, Juanita Watson, my
grandmother, who we lovingly knew
as Neno. Sometimes if I close my eyes, I
can still feel the carpet beneath my feet
at her old house in Frankfort, Kentucky.
Next to the kitchen would have been the
most beautifully set dining table finished
with a white tablecloth, embroidered napkins,
festive decorations and candles my
brother was begging to light. Among the
most alluring memories were the smells
wafting out of the kitchen. If you peeked
inside, you would have found a petite
gray-haired lady whipping up the most
delicious Sunday “feast” — what I called
it as a child.
Neno not only cooked for three children
of her own, but in her heyday ran a
mom-and-pop restaurant called Capital
View in Frankfort. Some of my favorite
dishes of hers, though not complex, were
homemade pimento cheese, vegetable
soup, tomato ketchup relish and scrambled
eggs. Twenty-nine years with Neno
was not quite long enough, but during
this time I learned lessons about both food
and life.
One Sunday morning, my local
priest was giving a sermon and stated,
“Goodness takes time.” My grandmother’s
patience still resonates with me to
this day. When she made scrambled eggs,
she would turn the burner on the lowest
possible setting, stirring the eggs for what
seemed like 45 minutes. Each bite of egg
made you want to close your eyes, take
a deep breath and just enjoy the morning.
And the tomato ketchup relish? That
was a 12-14-hour affair in the garage involving
a burner, a giant pot and a large
wooden spoon that Neno stirred with all
day long. The result was a magic sauce
that was good on nearly any savory dish!
In today’s hustle and bustle, we forget
how meaningful making a meal can be.
The simple ceremony of cutting up ingredients,
adding spices and a little bit of heat
is therapeutic and meditative. The mindfulness
of planning and preparing a meal
benefits the mind, body and soul.
Neno was notorious for never sitting
down during a meal. She was always
up making sure rolls were hot out of the
oven, refilling water glasses, or getting
someone second portions of their favorite
dish. My aunt, her daughter and a retired
registered dietitian, recounted how much
my grandmother found joy in nourishing
others. “It gave her physical strength,”
my aunt said. Her home cooking was
how she expressed her love to those dearest
to her. Cooking a meal for loved ones
Real Life Nutrition
It’s Called Comfort Food for a Reason
Next to the kitchen would have been the most
beautifully set dining table finished with a white
tablecloth, embroidered napkins, festive decorations
and candles my brother was up the most delicious
Sunday “feast” — what I called it as a child.
can not only physically sustain them but
create long lasting memories that comfort
you for a lifetime. For my aunt, there was
nothing better than a fresh cup of boiled
custard. One sip and she’s instantly back
home. “It’s called comfort food for a reason,”
she said.
I must admit, my table has never
quite looked as inviting as Neno’s with
a 2-year-old and a 9-year-old of my own.
Even with all the griping from the prenager
and crying from the toddler that
follows, my husband and I encourage
the family to eat together most evenings.
Meals are time to genuinely connect,
build relationships and strengthen bonds.
Our family meals are far from perfect, but
eventually this consistent practice produces
positive outcomes. Some studies
suggest that eating together as a family
teaches kids better eating habits, increases
self-esteem and improves communication.
The kitchen table may be the most
important piece of furniture in your home.
Though we painfully lost my grandmother
the day before Thanksgiving in
2017, her love continues to shine brightly.
This holiday season, whether you are enjoying
your own family traditions or perhaps
starting your own, my advice is to
enjoy the day. Relish the process of making
the fancy dish and soak in the smiles
on the faces of those you feed it to. Know
that you’re not only filling a hungry belly,
but maybe a hungry soul. Sit at your table,
break bread and find a little Neno in you.•
In loving memory of Juanita Watson, 1919-2017.
Caitlin Tennyson, RD, CD, is the Lead Clinical
Dietitian at Baptist Health Floyd in New
Albany. She graduated from Western Kentucky
University and completed her internship in
Sarasota, Florida. Although she has practiced
in a variety of settings in the past 10 years, she
finds the most joy in clinical nutrition applying
evidence-based practices to improve patient
care. In her spare time, she loves being creative
in the kitchen and trying new foods at local
restaurants
Southern Indiana Living • Nov/Dec 2021 • 25