“He satisfies the longing soul, and fills the hungry soul with goodness” Psalm 107:9
Eating, we call all agree, is holy. Where you put effort, you have gratitude, and in the South, you always give thanks. Blessings are oral poetry and ritual. In prayer, we are speaking gratitude to God for what is before us. As we consume food around the Southern table, blessings emerge. Blessings are a way to verbalize gratitude and, like the power of song, create solidarity within the group. They allow us to cherish each other’s lives and feel blessed when we are all at the table together. It allows room for incredible intimacy to unfold.
Southerners are nourished and connected to our fellow human beings, and we give thanks to God for satisfying our souls. Fundamentally, we understand that the Lord our God provides sustenance for the entire world with grace, kindness, and mercy. He gives food to all flesh, for His kindness is everlasting. He opens his hand and satisfies the desire of every living thing. The blessing is sacramental in the South; a way of bonding into a circle with a group of people over food and drink. It pulls everyone together in a thoughtful way.
“Blessed are You, Lord our God, King of the universe, who, in His goodness, provides sustenance for the entire world with grace, with kindness, and with mercy. He gives food to all flesh, for His kindness is everlasting. Through His great goodness to us continuously we do not lack (food), and may we never lack food, for the sake of His great Name. For He, benevolent God, provides nourishment and sustenance for all, does good to all, and prepares food for all His creatures whom He has created, as it is said: You open Your hand and satisfy the desire of every living thing. Blessed are You, Lord, who provides food for all.” — Rabbi Saul Strosberg, Congregation Sherith Israel, Nashville
Cilantro Lime Corn, Tomato, & Avocado Salad
INGREDIENTS
For the Salad
- 4 ears of cooked corn, (shucked and cut off the cob)
- 2 large ripe avocados, halved, peeled, and diced
- 1 package grape tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1 bunch cilantro, lightly chopped
For the Vinaigrette
- 2 tablespoons fresh lime juice
- 2 tablespoon olive oil
- 1/2 teaspoon salt and pepper, each to season
- 1/3 teaspoon red chili flakes
- Pinch of cumin
- 2 clove garlic, minced
INSTRUCTIONS
- Combine all of the salad ingredients together.
- In a small bowl, mix together the dressing ingredients to combine. Pour over the avocado salad. Season with extra salt, if desired.
