By Cynthia Helton

My mother died when I was 19 years old, just 18 months after my father’s fatal heart attack. We’re never ready to lose our parents, no matter how old we are; but at the time, my sense of feeling orphaned was overwhelming. Although my two older siblings were always there for me, their loss was just as profound as mine and they had their own issues to deal with. Perhaps that’s why I was always on the lookout for “mother figures” to fill an emptiness I simply was ready to face.

Besides, my wonderful sister, it seemed women of character and strength appeared on my doorstep just when I needed them most. Even in the throes of a crumbling marriage, Amparo, the mother of my ex-husband kept me under her wing, reminding me that “family” doesn’t have to end with the signature of a divorce decree. A devoted grandmother to my son, she still considered her her daughter, and as such, she remained ready to fill any void she could with her own brand of wisdom. Very often she meted out comfort to me and the rest of her very large family by way of food: enchiladas, tacos, tamales, beans, homemade tortillas - the the best turkey and dressing you’ve ever put in your mouth!

Comfort comes in a variety of ways: sight, smell, touch, taste. TASTE! Hold it! Let’s go back to that one!

Amparo felt that food could convey love despite any language barrier or cultural difference. I think it was her way of meditating. Perhaps that’s why some days, getting lost in the calm mind that often goes with a simple routine task, like cooking, just feels so darn good. It’s a comforting way to start the day … or to end it. If Amparo were still on this earthly plane, she’d be giggling that I’ve made such a fuss over her - and this simple Saturday meal. Nevertheless, via Amparo, la abuela ma’s maravillosa, I offer you MIGAS!

Amparao Herrera’s Migas Recipe

Ingredients

4 eggs

8 Corn Tortillas (Don’t substitute flower tortillas)

3 Tablespoons Butter

1/4 to 1/2 Teaspoon Salt

1/4 Teaspoon Pepper

1/4 Teaspoon Turmeric (Just do it. It’s good for you).

4 Healthy Splashes of Cholula (or another hot sauce of your choice)

1 Cup Shredded Cheese

Salsa

Directions:

1. On medium heat, melt butter in an 8-inch skillet. As it melts, tear the corn tortillas in 1-2 inch pieces. Scatter the pieces and cook until crispy (approximately 3-4 minutes)

2. AS they cook, combine eggs, salt, pepper, turmeric, and hot sauce in a bowl. (Be sure to mix them well. Optional, add a splash of milk or cream).

3. When the tortillas are ready, turn the heat to low, pour the egg mixture over them, and cook until the eggs are done. (This should take about 4 minutes).

Serve with salsa! (This recipe serves 2 nicely, or 1 if you’re really hungry … and it takes all of 10 minutes).

Comfort for Breakfast! was written by Cynthia Helton and originally published in House of Comfort, a Retreat House Spirituality Center publication. Cynthia is passionate about receiving life’s energy by engaging the world through her senses. Throughout her life, she has been committed to bringing that energy forward and manifesting it through her love of nature, travel, poetry, art, writing and cooking.

In May of 2014, she joined the Community of Aiden and Hilda. Being a part of a dispersed ecumenical community with members in many parts of the world was an important step for her. It helped to fulfill her dedication to “community” by being with people who follow their own personal Way of Life. She deepened her commitment by making her Voyager vows in 2017.

For many years, she served as editor of their newsletter, The Wild Goose, and is currently available as a tutor for Igniting the Flame, a course study that introduces Celtic spirituality with the aim of exploring and refining one’s Christianity. Now retired, Cynthia feels her life is truly blessed. She lives with her husband of 33 years in Waxahachie, Texas. Together, they have five children, six grandchildren, and one great-grandson. Send Cynthia a note!