But there are things you know objectively to be true and things you feel subjectively to be true; the things you understand somewhere in your head and the things you understand viscerally, intuitively, behind your heart. You can know that space might be unending, and you can understand that time is contingent, and you can write out the size of an atom in scientific notation. But when you try to access any kind of experience of this, you fail. You have reached the limit of your own comprehension, and you sit uncomfortably with the reality that there are truths that lie quite beyond your ability to fully believe them to be such.
—A Partial History of Lost Causes, Jennifer duBois
Wowza. This woman can really write...but this is probably not a book I would ever revisit. Instead, I typed out some passages because I knew I would want to read those parts (and only those parts) again someday. Just so you know, there were quite a few. She's one of those Iowa Writer's Workshop graduates. So elite.
So, going back to that quote. I guess the reason I liked it so much was because I've often thought the same thing before. Some things are impossible to grasp, no matter how much you want to believe they're true. For instance, I was recently at the Griffith Observatory, and the museum guide said something about how looking up at the stars was actually like looking back in time, because the light had traveled so far to get into our line of sight. That's a concept I still have yet to grasp, even though a part of me has an inkling of what he meant.
Maybe food is so comforting because you don't often have to struggle to understand what you like and don't like. It's so basic; you just know. I like eggs. I don't like coconut. And color me crazy, but from the minute I thought to add an egg to my miso soup, I knew without a doubt that it would be good. (I was right.)
2 cups water
1 tbsp mild miso
salt or dashi granules (optional)
1 handful chopped scallions
Bring the water to nearly a boil. Ladle out a small bowl's worth and stir the miso into that portion until it's dissolved. Add back into the pot and turn down the heat to low. Crack in the egg and wait about a minute until the white is cooked, but the yolk still runny. Taste the soup and add some salt or dashi granules if you want it to be saltier. Ladle out the soup and egg, sprinkle the fresh scallions on top, and devour!