Eighteen below

Or -19°, depending on which weather service you believe. School is canceled again…two days last week for frigid wind chill temperatures. More than likely there will be more cancellations later this week. They’re predicting double-digit negatives at least two more nights. February is set to go down in the record books as the coldest ever. March isn’t looking too good, either, at least not for syrup making. It’s probably going to be a bust this year. We’ll have really cold weather, and then all of a sudden, it will be hot. I hate it when we have little or no spring. It just isn’t right.

I’m hoping to get a vegetable garden started this spring. We’re probably going to use part of the front yard, because it gets the most direct sunlight in the summer months. Don’t worry, it will have a decorative fence around it, so it won’t be too tacky. We’ll be all Martha Stewart here, minus all the minion gardeners. It will be us doing all the work. Raised beds will be the way to go. The soil here is awful and needs years of amending with compost. I started a new compost pile as soon as we moved in, but it won’t be ready to use by spring, so we’ll have to buy a truckload. I’m itching to get outside and dig in the dirt.

I also need to work on the landscaping beds around the house. The plants there are well established, but they need more. I think they landscaped with low maintenance in mind.There’s a river birch beside the patio that I love. It’s right beside the hot tub. I want to add a Japanese maple like the one we had at the other house. It had the most beautiful red fall foliage. The irises need to be divided. I should have done it last fall, but it didn’t happen. We had a bunch on the east side of the house that bloomed in October. I’ve never had irises bloom in October.

I hope you enjoy this little song from Franklin and Friends (a children’s TV series). It says exactly what I’m feeling right now.

Random musings–thirteen

Trust

It saddens me that Brian Williams did something so stupid that it has probably wrecked his career, except as guest on late-night talk shows, where, ironically, he first began to embellish his stories. He was my go-to guy on the news. I trusted him almost as much as Tom Brokaw. Lester Holt is a great newscaster, but I just really liked Brian. I’ve tried not to watch or read the analyses of him, but it’s hard to turn away from a train wreck. They say he’ll be back in six months, but I think he’s done.

Luck

According to some beliefs, if you’re born on Friday the thirteenth, you will be lucky for life. According to others, you will be unlucky for life. I think it’s six of one, half-dozen of another. If you have a fear of this occurrence on the calendar, of which there are three this year, you have friggatriskaidekaphobia (Norse god Frigga, meaning Friday, and triskaidekaphobia, meaning fear of the number thirteen). I don’t believe in superstitions or good luck or bad luck. I believe that life just happens, and that we’re all unwitting pawns in the game of it.

Men and space

Why, when you’re busy doing something, especially in the kitchen, are men always standing where you need to be at any given moment? It never fails. I shoo David out of one place, because he’s in my way, and he moves to the exact next place that I need to be. Always.

He goes back to work–sort of

David’s been offered an advisory position at a company with whom he used to do business before he retired. It’s as much, or as little, as he would like to do. Of course, until he’s 66, another two years, he can only earn a limited income before it affects his social security earnings. Up to $12,000, I believe he said. That would be nice. Maybe we could actually take a nice vacation. It’s been so long, I don’t even remember the last one that wasn’t camping. It’s been at least three years since we even did that without taking the grandkids. Or we could pay down the home equity loan. That would be more practical.

Winter

It’s really getting me down. We had no January thaw this year. So far, February is pretty awful, too. We did have a couple of days last week that melted off some of the snow, but the icy driveway is still a hockey rink. Yesterday, when I was driving to the post office, I drove past our old house and noticed that the driveway there is even worse than ours. So, I guess we’re better off than they are. I’m just really, really glad I don’t live in Buffalo or Boston. We’re definitely better off than those people are.

My house has big windows

And lots of them. The family room has six, plus two sky lights. One wall is basically all windows. The view is great into the backyard, but even though they’re good insulated Andersen windows, there is still a lot of heat conductivity through all that glass. The only window treatments are ugly cornice boards and some filmy sheer panels that don’t even go across the windows. They’re just on the side for decorative purposes. It’s going to cost a small fortune to buy insulated panels to put up. Oh, I guess that’s what we can use the new income for.

Speaking of ugly decor

Well, it’s not ugly per se, but it’s definitely not my style. I’m kind of a minimalist. I’m not into in-your-face decorating. The cornice boards are the worst. I’ve never liked them, and I don’t understand them. I know they were all the rage about fifteen years ago. The house was built in 2002, so it fits that whole French Colonial phase of decorating. The colors don’t really suit me either. There’s a lot of beige/tan, which is fine, but it’s the eggplant, metallic dark green, and metallic gold that gets me. The kitchen is mostly beige with two walls that have those other colors in stripes, and those aren’t done very well. When they pulled off the tape it also pulled some of paint on the edges of the stripes. And then there are the three little strips of wallpaper border at chair level that seem to be afterthoughts. That has to go. I want to paint the kitchen a nice soft buttery yellow. It will help with the darkness in there.

Cave kitchen

Lighting is so important in a kitchen. I will never understand why anyone would design a kitchen in this day and time with only three light sources. Over the sink, an island light, and over the range. That’s all I have. There are no can lights in the ceiling, no under-cabinet lights, and the fixtures that we replaced were solid metal and didn’t let any light go upwards, only down. The room gets a lot of outside light in the afternoon, but I do any baking in the morning. I designed the kitchen in my other house with tons of lights. It was awesome. You kind of needed sunglasses when all of them were on. The nice thing in the morning though, was being able to turn on just the under-cabinet ones, which created a nice soft glow that was perfect for drinking coffee and doing computer work. I think that’s the thing I miss the most about my old kitchen. I guess I was spoiled.

Open concept

It’s all they talk about on HGTV, and stainless steel appliances, and granite countertops. I do love the open concept here. My other kitchen was next to the family room, but closed off, so that I missed most of what was going on in there when I was cooking. The stainless steel appliances that we bought are beautiful, if you want to clean them every single day. Not a practical thing when there are sticky-fingered kids roaming around all the time. So they basically get cleaned when there’s company coming, except for the handles. Those get a daily wiping. I’m hoping if I ever have to buy appliances again, there will be a new trend. Maybe avocado green? Or harvest gold?

Cooktops

Gas ranges were numero uno in my book. I had a gorgeous five-burner one in my new kitchen at the old house. With heavy cast iron grates and a double burner that either burned super-hot or super low. It was also extremely time-consuming to clean. Mainly because it was stainless steel, and if you didn’t clean it completely every day, it looked pretty bad. Also, that super-low burner wasn’t really that low. If I wanted something to simmer, I had to put a diffuser between the burner and the pot.

This house had a glass cooktop and it was worn out, and the space wasn’t fitted for gas. I did a lot of research, and decided to go with a Bosch induction cooktop, figuring it was the least objectionable of all glass cooktops. (I had not had a good experience with early ones.) Since induction cooking requires pots and pans that can be magnetized, most of my cookware wouldn’t work. I had way too much anyway. I put some of it in the camper, and gave the rest to my mother-in-law who spread them around to others. I didn’t expect to love this cooktop as much as I do, diehard gas cooking fan that I was, but I do. It took a little getting used to, but it’s so much more responsive than gas. When you turn the heat up or down, it’s instantaneous. There’s no side heat from the burners, so the immediate area is a lot cooler, important when you are standing over the stove stirring something delicate for a long time, and it doesn’t heat up the kitchen as much. And the best thing is the cleanup. What used to take me a good ten minutes or more, depending on the grease or spill factors, now takes about one minute. A quick wash with the dish cloth, and then a spritz with white vinegar and buff with a clean dry towel. Once in a while, I use the glass cooktop cleaner if it starts looking a little dull. I’ll probably never go back to gas, if I have a choice.

Icemakers

Icemakers used to be so simple. They were inside the freezer compartment. They made ice at a decent rate, and there was a fairly large storage bin. Both of the new refrigerators I’ve had recently are not so simple. The refrigerator I chose for the other house was a French door one. All the rage, and I did love the bottom freezer compartment, and the wide fridge shelves. The bad part was the icemaker. It’s located in the fridge area for dispensing, so the storage bin is very small, and with all the opening and shutting of the doors, there was a constant dripping from the condensation. It dripped down into the freezer compartment and there was always a big layer of ice forming on that side of the door. It wasn’t just the model I chose, apparently it’s inherent in that style. So, for this house I chose a side-by-side, the largest they make. The icemaker sucks. It’s larger, but it doesn’t make enough ice, or sometimes it barely makes any, and it gets big chunks of ice frozen together in the corners that I have to break up with a wooden spoon. It’s not like we only use it occasionally. With seven people living here, it’s an everyday thing. Thankfully, I have an additional fridge in the basement with an old-style icemaker. It makes a ton, so I dump it into the one upstairs. I do miss the ice from the French door one, because the ice was that really soft kind that is good for chomping. I’m never satisfied.

Bitter Greens

I’m reading a book set during the period of King Louis XIV, the Sun King, called Bitter Greens by Kate Forsyth. It’s about French novelist Charlotte-Rose de la Force, the author of Rapunzel, who was banished from the King’s court when she lost favor of the King. She was sent to a convent to live out the rest of her life. She had the choice to not go, but she would have lost her pension. I’ve only read a few chapters, but it grabbed me from the first paragraph. One of the nuns, Sœur Seraphina, tells her a tale about a child, Margherita, who was sold by her parents for a handful of bitter greens. Her father stole some parsley from the garden of Selena Leonelli. When he is caught, she threatens to cut off both his hands unless he gives her his daughter. This is the story of Into the Woods!  The witch is Selena who, as a young girl, was the muse of the artist Tiziano. Ms. Forsyth is skilled in weaving the stories of Charlotte-Rose, Margherita, and Selena together. I’m so excited to find it!

American Sniper

We saw this a couple of weeks ago. It has been controversial. Some people say it glorifies war. Some say it goes the other way. I found it to do neither. Yes, Chris Kyle is a patriot in every sense of the word, but he is just a man doing his job, and that job is to protect his fellow soldiers. He has a conscience, which is much more than you can say for his counterpart on the Iraqi side. The movie was intense. Even though the acting, the story, and the directing was excellent, I really wanted it to be over about halfway through. Bradley Cooper is truly amazing in the role. He is Chris Kyle. Clint Eastwood was snubbed in the director awards nominations, probably because of his politics. I don’t agree with them either, but I think Hollywood needs to honor people for their work, not punish them for what they believe. He should have had a nomination.

That’s thirteen things, and now I’m worn out.

See you soon,

Susan

 

 

Random musings—food and celebrities

Super Bowl noshes

I don’t really do a whole Super Bowl spread, but our Sunday meal was a little bit Bowl-ish, in that I made a couple of appetizers, which I don’t normally do unless the whole family will be here. I made guacamole, which is so fast and easy, you should never buy it pre-made. If you’re unsure how to choose a ripe avocado, because, you know, there’s a fine line between hard as a brick, perfectly ripe, and too far gone, here’s a handy little guideline. First, the skin should be pretty dark green, then look at the stem end, the stem should still be attached, but should come off easily. This isn’t scientific, but it usually works for me. Much better than squeezing.

My recipe is pretty simple: 3 medium avocados, juice of one small lime or half a larger one (use the rest to make a margarita), one clove garlic, and about 1/2 teaspoon coarse kosher salt. Mash the avocados in a shallow, medium-sized bowl (I use my pastry blender, but a fork works, too), mince the garlic on a cutting board, then sprinkle the salt on top. With the flat side of your chef’s knife, mash and grind the garlic and salt together until you have a paste, add this to the avocado, and stir in with the lime juice. Taste, and adjust for salt ( a finer salt, if you’re adding at this point). That’s it. Simple, but delicious. The lime juice will keep it green for several hours, much longer than lemon juice, for some reason, and it tastes better, too.

Our other appetizer was one I got from Better Homes and Gardens magazine. Roasted Corn and Crab Dip. Oh my goodness, it is delicious, and easy. Did I say I like easy? The picture shows them using that fake snow crab that I really don’t care for, but the recipe calls for real crab. I think that’s odd, but whatever. I use the real thing. It doesn’t have to be top of the line lump crab meat. This isn’t crab cakes (I have an excellent recipe for those, too). We use bagel chips as dippers, but it’s really good on crostini as well.

I was so full from the appetizers that I barely had room for the main course, which was brats with peppers and onions. I split one with the toddler.

Speaking of the Super Bowl

I can’t really say much about it, because I don’t watch football, but I saw the Nationwide commercial with Mindy Kaling and Matt Damon, which I thought was genius. Mindy is always funny. I wouldn’t be surprised to learn that she contributed to the writing of the ad. She was one of the writers and producers of The Office, one of my favorite TV series, and of course, she has her own series now on Fox, called The Mindy Project. She graduated from Dartmouth where she studied the Classics, but ended up with a degree in playwriting. She gave a hilariously genius speech last year at Harvard Law School’s class day and brought down the house.

Matt Damon is one of my favorite actors. Even if he’s in a bad movie (there haven’t been that many of them), he always rises above the material. He’s also a champion for teachers, and a philanthropist who co-founded the organization Water.org, and along with George Clooney, Brad Pitt, Don Cheadle and others, the Not On My Watch Project, which aims to bring global attention to and prevent mass atrocities, such as those in Darfur. He also gave his time, along with other well-known actors, writers, and news people, to an Emmy-winning Showtime series called Years of Living Dangerously to bring awareness and education about climate change. I haven’t watched it yet, but it’s on my list. Matt is one of the Hollywood good guys. There’s never been a hint of scandal attached to his name, and he’s been married to the same woman since 2005.

What did this have to do with the Super Bowl, you ask? I digressed a little there, didn’t I? This is my version of Super Bowl watching. A couple of commercials, and then I’m done. I didn’t even watch the half-time show. I think they’re highly over-rated, and not usually my cup of tea. I hid out in the bedroom with a cup of herbal tea and Downton Abbey and Grantchester, and then went to bed. Apparently there was some fuss at the end of the game, something about a botched pass at the one-yard line. Don’t get your panties in a wad, people. There’s always next year.

Winter, I’m so over you

This Monday was the first one that the kids have attended school since before Christmas. We’ve had big snow or freezing rain every Sunday night, or early Monday morning in January. In fact, last Friday morning it started freezing rain while Gaige (middle school) was waiting on the bus at 6:30. The bus came, but the superintendent ended up delaying, and then canceling, school for the elementary and intermediate students, whose day starts an hour-and-a-half later. They’ve used all of their calamity days, and are into make-up days. So far, it hasn’t encroached on their spring break, but we still have a lot of winter left.

Our driveway, especially the area in front of the garage, is like a very dangerous skating rink. It’s been thawed and refrozen and frozen-rained on and snowed on so many times, I’ve lost count. The ice is about two inches thick. Something definitely has to be done about it before next winter. David said it needs to be graded and filled and brought up to level, or some drainage tile put in, or something. It would probably help if it were asphalted. At least it would be easier to plow. I don’t like to use salt, because the birds come to get grit, and it poisons them. And the sun never hits that area enough to melt it off completely like it does the rest of the driveway.

The maple syrup production was brought to a screeching halt by the extremely cold weather we’ve been having, after that little January thaw we had. It was really too early to start, and David knew that, but the long-range forecast was off by a lot, and it threw him off his game. The temps have to be below freezing at night, but well above freezing during the day with the sun being able to warm the base of the trees to bring up the sap. So, it’s on hold until we get a real thaw.

I just want Spring.

Have you heard?

Harper Lee has an unpublished novel called Go Set a Watchman! It’s a sequel to To Kill a Mockingbird. Actually, it was the first manuscript that Ms. Lee sent to HarperCollins Publishing, written as the adult Scout. They sent it back to her and told her to re-write it in Scout’s little girl voice, which they thought would be more interesting.  She did, and the rest is history. Now they’re going to publish the original manuscript written in Scout’s grown-up voice with no revisions whatsoever! I’m so excited I can’t stand it! I hope Ms. Lee lives to see it in book form. She is 88 and in fragile health. Hang in there, Harper Lee.

See you soon,

Susan

Winter. Ugh. Tea, syrup, and sunsets. Good.

Winter is not my favorite season, not even close. The kids were supposed to go back to school last Tuesday after their “winter” break. They went a total of one day. So far, this week is starting off with a bang, too. There’s a two-hour delay this morning, because we had freezing rain for most of the night. I looked outside, and it looks like about a half-inch of solid ice coating everything. I doubt that’s going to melt anytime soon. I’m surprised that we still have electricity and internet. I suspect that the end result will be a call in an hour or so canceling the remainder of the day as well. Yippee. Hallelujah. Where’s the Tylenol?

There are very few things that I like about winter. Fires in the fireplace are nice, but you can’t have one when it’s in the single digits, because then you’re just sending your expensive heat up the chimney, for the most part. Sunrises and sunsets can be extraordinary, especially here in the flatlands with no hills to block out the view. I love a brilliant red sunset with bare tree branches silhouetted in the distance. Red sunrises, if you believe the old sailor’s warning, can spell trouble later in the day (like yesterday), but they make the sky look as if it’s on fire. That’s something wonderful to watch while you drink your morning coffee.

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Sunset

Since we, mostly David, started producing maple syrup three years ago, that has become one of my favorite things about winter. We had been buying syrup from local producers in the adjoining county, which has an abundance of maple trees, but when David retired and was looking for a project, a friend who was visiting from Michigan suggested he try making syrup. Being an engineer by profession, he researched and designed and planned the heck out of his new hobby. A good strategy, of course, and it has paid off very well. His first year was the learning year, but he still managed to make quite a lot and sell a lot at the local farmer’s market. Last year, he designed a reverse osmosis system to remove about 50% of the water to speed up the evaporation process. He made 17 gallons of beautiful amber liquid gold, even though it was a short season. Ironically, he couldn’t sell it at the market, because there was no time due to the moving, so we had a LOT to give away to friends and family, and for our own use. We use it to sweeten pretty much everything that doesn’t require sugar for structure, such as cookies.

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The made in the USA evaporator doing its work.

Probably my favorite thing about winter is tea. I love hot tea, all kinds. I can’t really drink it in the summer, because it makes me break out in a sweat. Coffee doesn’t, but hot tea does. I don’t know why.

Black tea (Lipton’s is the best), rooibos, herbal, fruity blends, cinnamon-y ones. Coffee is my wake-up call. I set the pot to be ready in the morning, so when I head down the stairs, I can smell it wafting up to me, calling my name. But tea saves me from killing people who are stuck inside because of bad weather. I can drink it all day long.

My favorites right now include loose teas that I bought from Tea Forte´. African Solstice, English Breakfast, and Earl Grey, which is amazing. If you’ve never used loose Earl Grey, you haven’t really experienced it.  I also love their cute individual tea pyramids. I bought their Kati brewing system, the one with the birds. It doesn’t have a handle, but it’s double-walled, so the tea stays hot longer. Tazo faves are Zen and organic baked cinnamon apple. Then there’s Yogi Detox and Stress Relief. Good Earth Sweet and Spicy. Lemon and Raspberry Zingers and Sleepytime from Celestial Seasonings. Yep, there’s a whole cabinet shelf dedicated to tea. It’s my winter blahs therapy.

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Sunrise, Butler County

BTW, they just called to say school is canceled.

See you soon,

Susan

Addendum: I should really reread my previous posts, as I duplicated some maple syrup talk in this one. Oh well. It’s good stuff and bears repeating. 🙂

Random musings—mostly food

I wish I could like quinoa

I’ve tried quinoa. In fact, I have a Pinterest board that I titled “It’s pronounced KEEN-wah!” The pictures look beautiful, and it’s so healthy for you. I tried it once, and that was enough for me. There is something about the texture that makes me shudder. That little pop/crunch when you bite into it. It’s probably the same reason that I don’t like caviar. I also don’t like the slight sweetness. I’m not sure why I don’t delete the board on Pinterest. Maybe it makes me look more interesting, or healthy, or something.

I wish I didn’t love sugar

You know it’s bad when you start wanting dessert after breakfast. I almost always eat a healthy breakfast. It’s usually one of three things: plain yogurt with dried cranberries (or fresh fruit in season), my homemade muesli, toasted slivered almonds, and a touch of granola for sweetness; steel-cut oatmeal with walnuts, cinnamon, raisins, and maple syrup; or, unsweetened boxed cereal, fortified with muesli, nuts, and a little granola. Occasionally I will have eggs and toast, or pancakes with our homemade maple syrup. But, when you’re done with breakfast and immediately think about having a cookie, that’s bad. I haven’t done it yet, but it’s tough resisting.

As I told my friend Bella, I’m my own worst enemy. The holiday season starts me off with a bang. I try not to bake much during the year, except for birthdays and special occasions. I don’t like having the temptation around. I know I can’t resist the sugary delights. I will nibble and munch my way through hundreds of calories before I realize what I’ve done. Then comes Thanksgiving with the array of pies—pumpkin, pecan, apple. I never used to like pecan pie. Too sweet, I said. Until a few years ago. Now, I really like it. I really, really like it.

Then, of course, Christmas with all the cookies, fudge, gifts of candy from other people. I thought I got rid of all of that by sending it away with other people. So, what do I do? I made brownies the other day “for the kids.” Who can resist a slightly warm brownie? Or two. The next day, yesterday, I decided I had better use the bag of cranberries in the crisper drawer before they went bad, so I made streusel-topped cranberry pecan muffins. They were a big hit. Especially with me. I had two while they were still warm from the oven. The crunch from the sweet streusel combined with the soft cake and tartness of the cranberries. Oh my goodness. The good news is I probably won’t have any this morning, because I really only like them when they’re fresh.

Rachael Ray owes me for dinner

While perusing the January/February 2015 EveryDay with Rachael Ray, I came across the recipe for “Turkey or Veal Meatball Stroganoff.” It looked delicious, and sounded achievable, even for cooks with less experience than I have, which is to say, I feel that I’m a pretty good cook with years and years of experience in the kitchen. I should have trusted my instincts in at least one stage of the recipe. It said to soak the fresh breadcrumbs in milk while preparing the rest of the ingredients, and then to squeeze the excess milk from the breadcrumbs before adding them to the turkey mixture. Have you ever tried to do that? It’s virtually impossible to have anything but a big soggy, slimy mess. I maybe got a tablespoon of milk out of it. Fighting my instinct to start all over with dry breadcrumbs, I added the mess to the other mess, and, voila, ended up with a big sloppy bowl of turkey goo. There was no way to “roll walnut-sized meatballs” with my hands, so I used my little cookie scoop and plopped them into the hot frying pan, whereupon, they immediately became “meat flats” (from my friend Cindy), instead of balls. At this point, I’m thinking, there is no way on earth that these grandkids are going to eat this. I wasn’t even sure that I wanted to try it.

I had doubled the recipe, because it served four and we have seven people here. So, it took forever and a day to fry all of those “meat flats.” I had to keep the finished ones warm in the toaster oven while I finished the rest. To make a long story even longer, the sauce was thin, the sour cream wouldn’t incorporate well, and well, the meatballs had a weird texture. Big surprise. Oddly enough, the kids ate what was on their plates, with Kaitlyn even pronouncing that she loved the meatballs. What??? This is the kid who complains about everything I put on the table, if it isn’t pizza, spaghetti (no sauce), or plain rice. Go figure. I thought it was barely okay, and vowed to never make the recipe again. Or, in any case, I would do it my way, with ground beef, and no soaked breadcrumbs. And it definitely took longer than thirty minutes, especially the cleanup. Rachael, you failed me.

It’s almost maple syrup time

David is getting his “sugar shack” (see header picture) ready for the sap when it starts to flow. Last year, his second, on the Bear Swamp property, he made seventeen gallons of beautiful, delicious liquid gold. He had planned to sell most of it at our local farmer’s market. In fact, he joined and paid his dues, but with the moving of two houses, there was just not enough time to go even once. We had plenty of syrup for our family, plus lots of giveaways to friends and extended family, four gallons of which went to the old farmer on whose property he bowhunts. Mr. Eugene has diabetes, and he swears that since he started using maple syrup for all his sweetening, he’s been able to keep his blood sugar counts under control. That’s a lot of syrup for one man to use in a year’s time. Even with all the giveaways, David managed to sell almost $400 worth.

We’re hoping this year’s weather will cooperate and give a bounty of sap. We don’t have as many maple trees on this property, but our next-door neighbor has eleven acres, and they told him he could tap all he wants. Plus, our former neighbor and friend is letting him tap trees there, as he has done the past two years. And the couple who bought our house is letting him tap there, so it all depends on Mother Nature.

Speaking of Mother Nature

It’s -5°F here in central Ohio this morning, with a wind chill of -22°. They cancelled school again this week. Tuesday, which was supposed to be their first day back from Christmas break, was cancelled due to icy road conditions and snow. So, January is starting out like a bitch. Let’s hope it isn’t as bad as last January. Our furnace is pretty much running non-stop. We don’t have the wood-burning insert now, just a fireplace, which is so inefficient. We won’t even have a fire when it’s this cold, because you send more heat up the chimney than you actually get in benefit. I really miss that woodburner. Hurry up, Spring!

See you soon,

Susan

SIMPLE MUESLI

4 1/2 cups old-fashioned rolled oats

1/2 cup flaxseed

1/2 cup oat bran

1/2 cup toasted wheat germ

1/2 cup sliced almonds

1/2 cup dried Zante currants, raisins, or your choice of dried fruit (I prefer the currants)

1/4 cup brown sugar

Toss all together in a gallon Ziploc bag and store in airtight container.