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3 and 1/2 hours of shoveling.


Good coffee and scones

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Games.  We won’t talk about who won.


And a certain very cute baby.

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As you can see in the second to last picture, she has found her cheesy smile.  This is not my doing.  It is all her father’s.

And finally, the scone recipe.  From America’s Test Kitchen.  I can’t remember if I’ve shared it before, so if I have, sorry!  Enjoy!


Cream Scones with Currants

2 c. all-purpose flour, plus extra for the counter
3 TBSP sugar
1 TBSP baking powder
1/2 tsp. salt
5 TBSP unsalted butter, cut into 1/4 inch cubes and chilled
1/2 c. currants (I sometimes omit these if I don’t have any on hand, as I did today)
1 c. heavy cream

1)Adjust oven rack to the middle position and heat the oven to 450 degrees.  Pulse the flour, sugar, baking powder and salt together in a food processor to combine, about 6 pulses.  Scatter the butter evenly over the top and pulse until the mixture resembles coarse cornmeal with a few slightly larger butter lumps, about 12 pulses.

2) Add the currants and quickly pulse once to combine.  Transfer the dough to a large bowl.  Stir in the cream with a rubber spatula until the dough begins to form, about 30 seconds.

3) Turn the dough and any floury bits out onto a floured counter and knead until it forms a rough, slightly sticky ball.  Press the dough into a 9-inch cake pan.  Unmold the dough and cut into 8 wedges.  Place the wedges on an ungreased baking sheet.

4) Bake until the scone tops are light brown, 12-15 mins.  Cool on a wire rack for at least 10 minutes.  Serve warm or at room temperature.

***NOTE*** I used a scone pan, and therefore did not need to knead the dough and use a cake pan.  If you plan to do it this way, you may need to add slightly more cream (I used about 1/4 c.) to bring the dough together.  Try to handle the dough as little as possible so it does not become tough.  Skip step 4 and just fill the scone pan, each triangle about half full.  Sprinkle with raw or sanding sugar and bake!


We don’t believe in (manmade) global warming.

Mike is the scientist and has all the technical reasons why we don’t.  (He’s the one who made me put manmade in parentheses above.)  I am just his sidekick.  When asked why I don’t believe in global warming, I say, “Because he’s my husband.”  And then I point outside my window.

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As you can see, we live in Narnia.

Fortunately, Narnia is good for catching up on reading, movies and cleaning.  I am thoroughly enjoying living in Narnia.  I’ve been praying for this much snow since I was 4 years old.  Don’t ever let anyone tell you prayer doesn’t work. 😉

So, since it’s so snowy outside, I thought I’d share something non-snowy with you.  Salad.  Salad is about as non-snowy as you can get.  I mean, who says, in the middle of a blizzard, “Hey!  I think I’ll make a salad!” ?

No one.  So, tuck these away for later.  When you’re not inclined to exist on a diet of French toast and hot soup.  They are two of my favorite salad recipes.  I mean, I have others (i LOVE salad), but these are two I’ve made recently and therefore have photographic coverage of.

The first?  Spinach Bacon Salad



This is one of Mike’s and my favorite salads.  Ever.  I got the recipe from Cyndi, and it works well as both a side or a light dinner.  Serve it with some crusty bread and you’re set to go!  And if anyone complains that “hey!  there isn’t any meat in this salad!”  tell them FALSE!  Bacon is one of the most wonderful meats ever created.

Salad Ingredients:
1 10 oz bag spinach
6 slices of bacon
4 fresh mushrooms
3 hard cooked eggs

Dressing Ingredients:
2 t. grated onion
1 t. salt
½ t pepper
2 T prepared mustard
2 T wine vinegar
8 T salad oil
½ t lemon juice

Combine onion, salt, pepper and mustard in mixing bowl.  Add vinegar then beat in lemon juice.  Inspect spinach carefully and rinse in cold water.  Tear into bite-sized pieces.  Fry bacon until crisp, drain (I slice the bacon into ½ inch pieces before frying so I don’t need to crumble it).  Combine spinach, crumbled bacon and sliced mushrooms.  Add dressing and toss.  Garnish with egg slices.

The second salad?  Brown-Rice Salad with Spinach and TomatoesDSC05129

Trust me – it’s actually much tastier than it sounds.  I found it in Martha Stewart Everyday Food, and it is light, fresh and flavorful.  Again, works great as a side or as a light main course.  This past week I made up a big bowl on Monday and we’ve been eating it for lunches all week (so far).  If you make sure to get good brown rice, you’ll not only pack a punch full of fresh veggies, but also a healthy dose of fiber!  I’m a fiber fanatic.  Sorry.  One day all you skeptics will see the sense in fiber. 😉

2 TBSP extra-virgin olive oil
2 tsp. red-wine vinegar
2 TBSP fresh chopped dill
1 garlic clove, minced
1/4 tsp. sugar
coarse salt and ground pepper
2 c. cooked brown rice
1 medium cucumber, peeled (if you want) and chopped
2 c. baby spinach
1 pint cherry tomatoes, halved

In a large bowl, whisk together oil, vinegar, dill, garlic and sugar.  Season generously with salt and pepper.  Add rice, cucumber, spinach and tomatoes.  Toss to combine.

So, I hope you enjoy these salads as much as we do.  They’re a really simple alternative if you’re not up for making (and eating) a big, heavy meal.

Of course, I don’t expect you to eat them whilst you’re buried under the thirty feet of snow that has been dumped on our state.  Stick to hot chocolate, scones (i’m on a kick, can you tell?) and Roasted Red Pepper Pasta.  Which is what I’m making tonight for dinner.  It is comfort food defined.  And not at all like salad.  But hey, when the tundra comes to town, it’s pretty much a rule that all things sugary, fattening and delicious must be consumed.  Besides, you’ll burn off all those calories when you eventually have to dig yourself out of your house. 😉

Enjoy Narnia!!!!!

When it snows….


We make Cranberry Scones….


And enjoy a lovely breakfast of scones, fruit and tea. 

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It’s fabulous.  Today we have plans to drink lots of tea and read and watch movies galore.  And watch the nonstop coverage of the storm.  Not sure why it’s so captivating, but it is, and therefore we watch.  Joe and Heidi reprimanded us for watching John Bolaris and not Hurricane Schwartz, but Hurricane is not currently on.  He has been replaced by Babar the Elephant.  So John Bolaris it is. 

More updates later on.  I am hoping to convince Mike to go out for an adventure walk.  And later on we’ll make homemade tomato soup with bacon grilled cheeses!!!!! 

Collective Reminiscings

The Smittys

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