When cold snowy weather begins, there’s nothing like knowing you’ve got the makings for a big pot of something warm and hearty stored in the pantry and/or freezer. You feel downright rich. There’s a big sigh of relief. Everyone will be fed.
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I often cook thick bone-in pork chops for guests. In cold weather, they’re served with a creamy and decadent mushroom sauce on a bed of softly mashed root vegetables with a green vegetable or two on the side. Longtime blog readers and friends who’ve eaten at my table will easily recognize the dish that often looks something like this:
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I hope it’s cool where you live because it’s definitely time for soup. Of course it’s time for soup nearly any day of the year at my house, but cold nights and shorter days somehow find me bending over more often to pull out the soup pot. Just feels right or I need the exercise–one of the two. Perhaps one of the happiest things about seasons changing is how grateful we are to begin cooking meals perfectly suited to the weather. Think cookies at Christmas, grilled burgers come spring, pies in November, fresh vegetable salads in summer, or…soup in October. We sort of know where we are in life because of what’s on the stove–or even by what’s in front of the grocery store.
Returning home from a week’s vacation is always a bit disconcerting. To begin with, there are the myriad elements of travel and all its interesting, but occasionally unsettling features…
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