‘Perpetual broths’ that simmer for decades
Kind of related to this is the concept of "Brunswick Stew."  Look it up if you want a more accurate description, but as I recall, the idea from Colonial times in America is that there'd be a tavern/inn with a fire, constantly running, and a big cauldron of stew always topped off and ready for weary travelers.  The idea is that they never "finished" a batch. They just perpetually added leftovers and foods that were at risk of spoiling.<p>It's like a Soup of Theseus...  it's always the same stew, but it so gradually evolves, the flavour changes, the ingredients change, but there it is.<p>The concept feels incredibly cozy to me, both in practical and conceptual terms.