RUNZAS AND SOUL FOOD

The youngest and I made runzas for lunch today. My friend Katherine introduced my family to these delicious pocket sandwiches many years ago.

Decades after I first stood in Katherine's kitchen rolling out circles of dough on her counter, I still think of Katherine every time I make runzas.

Brown 1 1/2 pounds of ground beef, then add sliced cabbage and onions and saute until veggies are tender. Season with salt and lots of pepper!

"You need a lump of dough the size of a clementine."

"A what?"

Katherine introduce me to clementines, too.

Whenever I make runzas, I also think of the many sweet memories Katherine and I have shared over the years.

Take a ball of yeast bread dough about the size of a clementine, and roll into a thin circle. Place a large spoonful of meat filling in the center. Pinch dough together over the filling to create a pocket sandwich. Brush with butter and sprinkle with a tad more salt. I baked these at 350 degrees for about 20 minutes.

Food is more than a matter of physical nutrition. Yes, it feeds the bod; but food also feeds the soul. Although we now live many miles apart and rarely see each other, Katherine continues to feed my soul by her life and faith.

Today, I am thankful for tasty food. I am even more thankful for friends who nourish my heart.

Yum!

(The beef and cabbage I cooked today was enough for 18 runzas. These freeze and reheat well, and they make great to-go meals for days when we are out running errands. We like to eat them with mustard.)