I’ve tried to like winter in Minnesota but, as an adult, I don’t. I prefer warmth. I like the weather where my hair doesn’t freeze on my face. Now, when it snows, I don’t get excited about a snow day; I groan that the roads will be icy and I might go in the ditch. I’m afraid to walk my driveway for fear of falling and excruciatingly breaking something. Recovery is my problem. As kids, we went sledding all day and fell off, crashing into snowbanks, only to get right up and run up the hill again. That would not work for me now. It would take me days to get my joints unfrozen enough to see if I had suffered any injuries. Sad truth. I have aged into a scaredy cat.
It was only sometimes the case. We had snowmobiles when I was young. Gary and I would spend hours snowmobiling the high lines behind the house. There was a skating rink and warming house at Taconite Harbor for trying out hockey and figure-skating races. And I loved using our toboggan to race down the unplowed Temperance River Road with my friend Jenny Crawford. Winter and fresh snow were magical. I’m not sure when it all changed. When did I go from snow bunny to chalet bunny? Is it too late to get back out there?
Maybe not. I recently read a story about an Excelsior man who has built a luge track in his yard. The way has several twists and turns. There was a time I would have loved to try this. Speed, wind, and winter sunshine was my friend. I admire this man for spending 40 to 50 hours building this for neighbors. He says it’s not just for kids. Would he welcome a middle-aged tobogganer on his track? Hugs and Peace. – Sandy
“Calvin: Today, for show and tell, I’ve brought a tiny miracle of nature: a single snowflake! We might all learn a lesson from how this utterly unique and exquisite crystal turns into an ordinary, boring molecule of water just like every other one when you bring it into the classroom. And now, while the analogy sinks in, I will leave you drips and go outside ….” – Bill Watterson.
When grocery shopping before a snowstorm, I like to get several meals from a roast. The pork roast was $1.49 a pound last week. These recipes got us through the snowstorm and beyond – yummy, delicious, comfort food.
Day one: Crock Pot Pork Roast
2 large sweet onions, sliced
5 lb. pork shoulder roast, approximate weight
2 Tablespoons McCormick Grill Mates Roasted Garlic & Herb Seasoning Mix
1 teaspoon salt
2 cups of chicken broth
Grease a six-quart slow cooker with cooking spray. Place the onions in the bottom of the cooker.
Rub pork with seasoning blend and salt. Place on top of onions. Pour broth around the roast. Cover and cook on high for 6-7 hours, or low for 9-10, or until meat pulls apart quickly with a fork.
Remove from crockpot and shred meat. Remove any large pieces of fat.
When serving, save some of the juice to spoon over the pork.
(Reserve five cups of pork for other recipes.)
Day Two: Pork Pot Pie with Mom’s Beer Crust
2 – 9” pie crusts (recipe below)
4 Tablespoons butter
4 Tablespoons all-purpose flour
2 cups chicken stock or broth
1 teaspoon salt
1/4 teaspoon black pepper
1 clove of minced garlic
3 cups leftover cooked pork, shredded or cubed
1 teaspoon of dried thyme
1 Tablespoon of Dijon mustard
1 1/2 cups frozen peas, thawed
1 1/2 cups cubed carrots and potatoes
Preheat oven to 375º F.
Carefully roll out one of the pie crusts on a lightly floured surface. Transfer the pie crust to a prepared pie pan sprayed with non-stick spray.
*Note: To help transfer the dough, roll it loosely onto the rolling pin and unroll it carefully over the pie pan. Press the dough into the pie pan and allow the excess to fold over the sides of the pan. Set aside.
In a large stockpot over medium heat, melt the butter. Stir in the flour and cook for 2-3 minutes. Switch to a whisk and add the chicken stock, salt, pepper, and garlic. Whisk continually until the mixture heats and thickens (approximately 5-7 minutes).
Stir in the thyme, mustard, pork, minced garlic, and vegetables using a wooden spoon. Cook, occasionally stirring to heat through.
Carefully pour the pork filling into the prepared pie crust. Roll the second pie crust out like the first on a lightly floured surface. Transfer the dough over the pork filling (on the rolling pin) and carefully unroll to cover.
Use a paring knife to trim the excess dough away (saving some for the leaf garnish), and use a fork to press and seal the bottom and top crusts together.
Use a paring knife to cut steam holes into the top crust, and insert a pie bird (optional).
Use some trimmed dough to cut out leaf shapes and a little water to adhere the leaves to the top of the pie (optional).
In a small bowl, mix the egg and one Tablespoon of water. Brush the egg wash over the top crust.
Place the pie on a baking sheet and bake in a preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is heated.
Cool for at least 20 minutes and serve.
Mom’s Beer Pie Crust
3 cups flour
1 teaspoon salt
1 cup of oil
1/2 cup of beer
Mix well. Roll out for crust. Makes two.
Day Three – Saucy Pork and Noodle Bake
1 (12 oz.) bag of wavy egg noodles. Try to find the slightly thinner ones vs the big, fat wide ones.
2 (10.75 oz.) cans of cream chicken soup
2 (15 oz.) cans of corn
1 cup shredded cheddar cheese
2 cups leftover pork cut into bite-sized pieces (from pork chops, pork tenderloin, or pork roast)
Fresh cracked pepper to taste
Preheat the oven to 375° F.
Bring a large pot of water to a boil with a pinch of salt. Cook the noodles for half of the time recommended on the package. Drain and rinse them to stop them from overcooking. This helps keep the pasta firm in the baked casserole.
In a large mixing bowl, add both cans of soup, the cans of corn with their juices, the shredded cheese, and the diced pork, and stir to combine.
Gently fold the cooked noodles into the sauce mixture so you don’t crush them.
Pour the noodle mixture into a casserole dish prepared with cooking spray.
Bake the covered casserole for 20 minutes.
Remove the cover and carefully stir the dish to ensure the center gets piping hot. Continue to bake for another 20-25 minutes, uncovered. The top should crisp up just a bit, and the whole thing should be bubbling and warm.