It's sort of like the mantra for hair washing of rinse, lather, repeat. Only it's dress, exit, shovel, re-enter, dry off, get warm, repeat. I shoveled snow at 5:30 this morning, when there was about 4-5" on the ground. I didn't do a thorough job because it was still coming down at a good clip. I came in, got warmed up, then went out again at 7:30 and shoveled another 3-4" from the same places I removed it from before. It was like a snowy déjà vu.
And it's still coming down at a decent pace, even though the forecast is only for 1-3" of the white stuff today. I don't mean to be a doubting Thomasina, but I think they're trying to give us false hope.
My neighbor drove by on his way to work. I asked, "When is this supposed to stop, and don't tell me spring." He smiled and replied, "Not soon enough."
He was right.
Anybody got any liniment?
Only 39 days to spring.
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Showing posts with label winter storm Marcus. Show all posts
Showing posts with label winter storm Marcus. Show all posts
Monday, February 09, 2015
Sunday, February 08, 2015
Countdown to Spring: Comfort Food for a Winter's Day
As I sit and watch our next snowstorm begin to fall (collective sigh from the winter-weary among us), I am enjoying a wonderful warm bowl of macaroni and cheese. No, no and emphatically NO, it was not from a box. There's nothing wrong with boxed M&C, although foodies might disagree. But, there's just something special in making it yourself and hey, I know my way around a kitchen.
Stove-top mac and cheese at its most basic is macaroni in a white sauce with your cheese of choice melted into it. Do I know how to make a white sauce from scratch? Do I know how to grate cheese to add to the sauce? Do I know how to cook pasta to proper al dente doneness? Uh, yeah. None of it takes a seasoned culinary specialist. Really.
Thirty minutes later – voila, homemade mac and cheese, cheddar the fromage du jour. It warms the fingers wrapped 'round the bowl, as eating it at a table is just too civilized. It tantalizes the tongue with its silken cheese-sauciness with touches of bacon (forgive me, vegetarians and vegans) and Dijon mustard (forgive me, mac and cheese purists) added in. It warms the body from the belly outward, and we won't even think about the calorie count because it's comfort food and comfort food isn't meant to be thought of how as to it fits into any dietary restrictions.
And comfort food, most importantly, is supposed to make us smile and forget our troubles and worries for a while. Let the snow fall – it's winter after all. For just one bowl in time, ignore the crappy weather. I did.
Only 40 more days until spring.
Click here to view the next entry
Stove-top mac and cheese at its most basic is macaroni in a white sauce with your cheese of choice melted into it. Do I know how to make a white sauce from scratch? Do I know how to grate cheese to add to the sauce? Do I know how to cook pasta to proper al dente doneness? Uh, yeah. None of it takes a seasoned culinary specialist. Really.
Thirty minutes later – voila, homemade mac and cheese, cheddar the fromage du jour. It warms the fingers wrapped 'round the bowl, as eating it at a table is just too civilized. It tantalizes the tongue with its silken cheese-sauciness with touches of bacon (forgive me, vegetarians and vegans) and Dijon mustard (forgive me, mac and cheese purists) added in. It warms the body from the belly outward, and we won't even think about the calorie count because it's comfort food and comfort food isn't meant to be thought of how as to it fits into any dietary restrictions.
And comfort food, most importantly, is supposed to make us smile and forget our troubles and worries for a while. Let the snow fall – it's winter after all. For just one bowl in time, ignore the crappy weather. I did.
Only 40 more days until spring.
Click here to view the next entry
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