Seattle’s schizophrenic spring—rain and torrential winds one moment, sun the next, sometimes all within the same day—causes more than just consternation. It leaves us susceptible to colds and the flu, which seem to have affected everyone in town lately. (On top of sickness, those of us with allergies know that spring also means high tree pollen counts and itchy, puffy eyes.)
Dulled taste buds and lethargy notwithstanding, we must still eat. And in our vulnerable states, we turn to food for therapeutic reasons and, more significantly, for comfort. When we’re sick, we rely on food to wake up our senses and remind us that yes, despite evidence to the contrary, we are still alive, still human, can still smell, still experience pleasure.
We turn to things like soup—more specifically, soups that soothe and burn. I’m talking warm broths with aromatic herbs whose scents can actually penetrate the tightly packed matter in our sinuses and brain, soups laced with astringent ginger, pungent alliums, hot chilis to make us sweat, maybe even release a few toxins or kill a little bacteria. Soups like pho, spicy Szechuan hot pots, and congee are the real medicine that give us temporary relief from virus-stricken misery.
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