We grew up in weather colder than this

Archived | January 5, 2010 | By

Listened to the show Saturday and it was not bad. Who could complain about anything, really, as long as you were inside along with the radio and some potato chips or oatmeal and a blanket or two? It was cold outside. And, as time passes, it’s getting even colder. But I don’t need to tell you this. You already know. It’s beyond ass-burn cold, and even the best of us are having a bit of a time.
We grew up in weather colder than this. We’re used to it. We can handle it. It’s one reason we live here, for God’s sake. We don’t think twice about thermal clothing and layers and balm and gear. We don’t balk at the thought of wool, and we know what it means to “wick away moisture.” Our noses are red. Our toetips are blue. Our coffeecake is sweet. And a casual observer would be so not with the program if he or she thought for one minute that the weather might do us in.
This is, after all, prime time for doing all those inside things you wouldn’t dream of wasting daylight hours on in the summer. Clean out and re-organize the kitchen cupboards, and give the pantry a once-over. Paint a room or two, and add a bit of stenciling for the heck of it. Some pineapples maybe. Wedges of Swiss cheese would be something new. Buy a cake decorating kit and try it out with the kids; master the roses. Clean the windows. Read War and Peace. Call your parents. Knit something, or learn to. Give yoga another shot. Make, at last, figgy pudding. Stay up obscenely late and watch, again, the best movie you’ve seen.
Of course, there are the outside things. Some of which need doing. Things involving wood and shovels and blowers and car engines and all of that. Which is why we have the woolens, and the thermals, and the boots. And all of which is why we have tomorrow. Blessed tomorrow, and happy cold day today, and here’s some hot chocolate, and a kiss.
Cream Corn Casserole
A recipe from the files, this is a much-requested dish that goes with just about anything. It’s the Queen of Comfort Foods, and delightful, and something you’d just as soon climb on into for a nap as eat.
1 pkg. Jiffy corn bread mix
1 stick melted butter
1 cup sour cream
1 egg
Mix above ingredients, and add 1 can cream corn and 1 can whole corn (drained). Bake at 350 for about an hour, or until it’s light brown and doesn’t jiggle. (You can add peppers and onions for the sake of variety.)