It pretty funky to be walking to work, and realize that the sun is shining, but it is still snowing. I have a sneaking suspicion this will never end. Yet, we must all place our hopes in a grumpy rodent from a burnt out town in western Pennsylvania. Phil the groundhog did not see his shadow (how could he in the freezing rain?), indicating an early spring. I don’t know, Phil, by the time the snow all melts, it will be July. Makes it tough for the daffodils.
On a brighter note, today is the Chinese New Year, and in comes the year of the Rabbit. If more folklore is to be believed, I am to have a pretty good year with 10 good month and only 2 bad months. Laura is going to have a so-so year with an even split of good and bad months. I hope they are good food months.
So, it warmed up sufficiently to rain. Then the temperature dropped dramatically and everything froze. When we started our second bout of shoveling, there was a river running down the street and the snow was more slush than anything. When we finished about an hour later, everything was solid and very very slick. To add insult to injury, it snowed this morning, hiding all of that ice under an innocent blanket of puff. It may warm up this weekend, making more slushy stuff, but hopefully some of that will run off and make the mountains smaller. Just, no more “wintery mix” Weather Channel.
Anyhow, this is a food blog, so what did we eat to combat the bleak weather? A hearty breakfast and a very home-warming New England meal of baked beans and steamed brown bread with a side of rutabaga.
This was tasty, and really simple. I can’t say that it will convert anyone into a rutabaga fan, but as Gilfeather Turnip lover, this was a super way to eat them. I only could ask for them to be spread out more, to make more crispy crust. The recipe was taken from this About.com recipe, Rutabaga Apple Casserole, but with less butter and sugar.
We had intended to make zucchini bread for dessert, using frozen shredded zucchini from the summer, but Laura had other (unintentional) plans. The brown bread recipe called for 1 cup of milk, and she added 3 cups to the first attempt. After raging about for a while about wasted food, we concocted a “pudding” recipe using the batter. We added two eggs, lots of fresh ginger, nutmeg, cinnamon and coriander. Cooked until as thick as polenta and served with maple syrup, it didn’t look that great, but tasted really good.
So, that will be our dessert for the next few nights. We’ll spare you more pictures, unless we can make it look better. Tonight, I have to make something with squash. I’m not sure yet, but you can bet it will be warm and homey.
- Beans: Baer’s Best Beans
- Onion, Rutabaga: Red Fire Farm
- Apple: Apex Orchards
- All grains and flours involved: Milled ourselves from Pioneer Valley Grain CSA
- Maple Syrup: I don’t remember, but it is from MA.