Friday, January 25, 2008
The picture is out a window at SingingOwl's place, complete with screen. ;-) My camera cord is in my office, so no pictures to share today...
Brrrr! Baby, it’s COLD outside! At least that is the case where I am this morning. We are in a January deep freeze. Have a cup of hot tea and tackle five easy seasonal questions.
1. What is the thermometer reading at your house this morning?
-1 when I got up, supposedly 10 now. It certainly doesn't feel like 10! I suspect windchill has us down below zero still.
2. Snow—love it or hate it?
I love to look at snow from the inside, and I love to make snow angels in that fluffy kind of snow. snow-globe snow (hard little flakey balls), not so much. Driving in snow? hate it. Being out in heavy snow with no hope of curling up on the couch with lots of blankets, some cats, hot cocoa, and a book? Also hate it.
3. What is winter like where you are?
Cold. Grey. Grey more. Cold more. About 7 months long.
4. Do you like winter sports? Any good stories?
I don't really play sports. My favorite sports to watch are baseball and gymnastics, both of which tend to be summer-oriented. So...no good stories. Unless snow-angel making is a sport!
5. What is your favorite season, and why?
Fall. I love the colors, the slightly crisp cooler-than-freaking-hot-summer temps, the crunchy leaves, and the food. (mm, potatoes, butternut squash, granny smith apples....)
Bonus: Share a favorite winter pick-me-up. A recipe, an activity, or whatever.
The other day I was at the Laughing Seed Cafe in Asheville, NC. I had really great food, including a fabulous pureed soup--fire-roasted red pepper and lots of other yumminess. Alas, no recipe. Instead I will share the tuxedo chili recipe I am making to take to tomorrow night's chili cook off at church!
1 onion, chopped
garlic, minced (fresh is best)
2 cans black beans, one with liquid, one mostly drained
2 cans great northern beans, mostly drained
2 cans Ro-Tel (one medium, one mild)
1 cup vegetable broth (plus extra just in case)
salt and pepper
other spices you like (I use a little chili powder, a little tabasco or cayenne)
olive oil and flour for a roux (sp?) if you want.
saute onion in big pot. add garlic. add beans and rotel and veggie broth. add cumin and pepper. cook for a long time (though it can be done in about half an hour if you keep the heat on high and you stir basically constantly). Now's the time to add more salt, pepper, garlic powder, or cumin if you need it. When you're about done, decide if consistency is okay. If you need more liquid, add more veggie broth and keep cooking. If it's too soupy, make a roux (heat olive oil in small pan, stir in flour with rubber spatula until the mixture is brown and pasty) and add, slowly-ish, to chili. Stir well. It will thicken up and take on a nice glossy sheen. Spoon into bowls. Add a squirt of lime to each bowl, stir. Top with cilantro if you want. Better option--top with shredded mozzarella (it's a tuxedo!). Enjoy with a piece of warm french or italian bread, just to mix up the ethnic food and to take the edge off the spice.