Home > More snow, oh no

More snow, oh no

February 15th, 2014 at 03:35 pm

This morning I belatedly cleared my driveway of snow. My arms are exhausted. I can't believe I still do this at my age, but that's another story.

Now I have a long, 3-day weekend ahead of me and as usual, not sure what to do with it.

I have sort of been in the mood to go to Ikea, which I usually do maybe 3 times a year. They're in a city about an hour's drive, though, so that's part of the problem. It would be much easier to go there right after work, cutting the drive in half, but then, who feels like doing that after a long workday, in the dark? I never do.

Do I NEED anything there? No, not really. They had a great deal on duvets, though, one for $10, although I never cared for their strange prints and patterns. Must be something about the Scandinavian sense of design; just doesn't appeal. I do love to wander through there, even just poking around at the ground level floor through the small stuff.

I am excited to see my cancelled check for the CSA cleared, proof that I'm accepted into this season's harvest share. I won't start pickup up of my weekly produce each Sunday til June 29, but it goes til Nov 16. I know how to cook most of what they're growing, but I'm less familiar with using Swiss chard, fresh beets, bok choi and eggplant. I will learn! If anyone has some fantastic recipes using any of the above, let me know.

I'm so happy that February is halfway over. Underneath the foot of snow on the ground are an slowly spreading mound of snowdrops waiting to bloom. Always the first sign of spring, long before the daffodils or other bulbs.

We're going to get another 3 inches or so of fresh snow this afternoon. Enough is enough.

6 Responses to “More snow, oh no”

  1. creditcardfree Says:

    We are getting more snow today too. Maybe four inches! It has really piled up in the last couple weeks. Enjoy your three day weekend. Smile

  2. OldAndInTheWay Says:

    More snow here too. My wife and kids love it. Me, not so much. Ready for summer. Of course I've been ready for summer since last summer ended.

  3. FrugalTexan75 Says:

    I'd love to know how to cook eggplant too! There's been way too many times I've bought one with the total intention of making something with it .... then it sat in my fridge intimidating me for weeks ... until I finally threw it out. Frown I've even had an aunt of mine make grilled eggplant in front of me (after I told her I wasn't sure how to do anything with it) and I'm *still* intimidated by it.

    Hope the prediction for more snow is wrong!

  4. snafu Says:

    How wonderful that CSA provides you with opportunities to try vegetables that are unfamiliar. There are several types of eggplant, different shape, different colour and very ethnic preparation. It depends on what you like and the ingredients at hand. Chinese, Sichuan, Italian, Japanese, Middle East, Moroccan all offer different styles. You may be familiar with Baba Ghanoush or Ratatouile. Have a look at

    Red beets, yellow beets? We like beets, they are very healthy but I'm so hung up on peeling beets and the mess I make. Admitting to being lazy, I prefer to lengthy soaking, setting on heavy duty foil squares, sprinkling with OVOO, spices, wrap foil tightly and bake until fork tender. As a single, you might prefer to process [can or pickle in brine] and you have lead time to assemble appropriate sized jars. Not too flexible but make a fab apple & beet salad.

  5. OldAndInTheWay Says:

    Grilled eggplant is great. I do that in the summer when having cookouts. All I do is: peel the eggplant, slice it into 1/2inch to 1 inch thick slices, rub some olive oil on each side, salt and pepper to taste. Grill it for a few minutes on each side. This works for other veggies too...squash, peppers, mushrooms, etc...

  6. scfr Says:

    I like Swiss chard ... it has a nice sharp, earthy smell. And it's loaded with biotin. In fact, I had some for dinner tonight. I just slice the chard, separating the stalks (cut stalks thinly) and the leaves (bigger chunks). I cook in a bit of olive oil, starting with the stalks for a couple minutes before adding the leaves (because the stalks are a bit tough and take longer to cook). I season with some fresh-ground sea salt & pepper (I usually use black but red works too).

    If you have any other root vegetables on hand, you can just chop up them and the beets up , stir in a bit of olive oil, salt & pepper and roast in the oven. Beets taste really good roasted. You could probably do them alone, but I haven't tried that.

    As you can probably tell, olive oil/salt/pepper is my go-to combination for veggies that aren't steamed or eaten raw. Easy, requires keeping few ingredients on hand, and the taste of the veggies comes through loud & clear instead of being masked. I'm a lazy cook who usually keeps things simple ... plus, I actually like the taste of most vegetables.

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