I’ll have a blue Christmas without you
I’ll be so blue just thinking about you
Decorations of red on a green Christmas tree
Won’t be the same dear, if you’re not here with me
And when that blue corn starts popping
That’s when those blue memories start dropping
You’ll be doin’ all right, with your Christmas of white
But I’ll have a blue, blue blue blue Christmas
That is how the song goes, right? Elvis always said it best, but he didn’t quite get in all the right words. He was a notable foodie in his day, and I know he must have been thinking about his next meal, even if the lyrics didn’t quite match.
There aren’t that many naturally blue foods out there, so I feel fairly confident that the King of Rock and Roll was talking about blue corn. Tamales, the quintessential corn-based staple of Christmas, must have been on his mind. At least, that’s the first thing I was thinking of after listening to the oldies. Crooning on for all eternity every holiday season, it just hits a bit different this year. Physically distant from friends and family this is a particularly blue celebration for many.
Embrace the blues with me and go in for seconds, too. Tender masa made with brilliant blue cornmeal, further enhanced with the intense indigo pigment from butterfly pea tea. Seasoned blue potatoes are the only suitable filling for a such brilliantly saturated dish of course. I’d be tempted to pair it with blueberry salsa, if only they were winter fruits.
It’s okay to feel the blues, and in this case, eat your feelings. Making blue tamales can provide a positive emotional outlet along with a healthy, comforting meal. Now that’s something worth celebrating.