Stick to the Ribs
I recently said I thought gravy was for the birds. J.T. Henderson commented, “Now gravy I like – ‘stick-to-the-ribs’ food.” My dad often said the same thing.
We usually like foods that stick to the ribs.
We describe them as:
- Good to taste and good for you
- Long lasting
- Energy giving
They keep us going, even on cold, snowy days. They offer comfort. Sometimes they make us think of home.
Foods often described as stick to the ribs include:
- Chili or thick soup (especially in cold weather)
- Biscuits and gravy (even if I disagree)
- Steak and potatoes
My favorites include:
- Roast beef with potatoes, carrots, and onions
- Corn from my garden
- Coleslaw
- Cornbread
- Chocolate covered almonds (or almost anything chocolate)
Many favorites are not really good for us.
We simply like to eat them.
- We know we should eat whole grains, fruits, and vegetables.
- Yet, we say, “Forget the salad. Give me something that will stick to the ribs.”
Perhaps a better description for them would be stick to the belly. Getting food to stick there is easy as pie. However, when we try to get it off, we have our work cut out for us.
“Therefore, whether you eat, or drink, or whatever you do, do it all to the glory of God” (1 Corinthians 10:31 NIV).
Thanks to J.T. Henderson for the idea. What is your favorite stick-to-the-ribs food? Comment below.
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