This has been just one of the most wonderful of days. The non-stop (and still falling) snow has really brought me back to those 5 years I lived at Lake Tahoe. Definitely those thrilling days of yesteryear. Three, four, and five-day snowstorms were not uncommon with storms dropping 10+ feet of snow equally normal. Granted, living in the mountains is a bit different than living in the Philadelphia suburbs, but the lessons are the same. Keep enough food in the house for a few days, shovel when you can, and sit back and enjoy it. Light a fire if you have a fireplace, cook some great meals, slow down and enjoy life.
It’s what winter is all about. That in-your-face reminder that it is winter. Slow down and enjoy life.
Slowing down and enjoying life have been at the top of our list the past few days. Today we had steel-cut oats for breakfast, last night’s pot pie for lunch, and clam chowder in home made bread boules for dinner. Victor made a Cannoli Cake that we’ll have in an hour or so. (And I’ll post that later.) We’re eating well.
About noon I went out and shoveled a foot of snow from the driveway. By the time I finished, there was already an inch of snow behind me covering the drive. There should easily be another foot out there by the time we wake up tomorrow. I love it!
Cybil is having the time of her life. She’s Parnelli Snow Dog running and rolling and having the time of her life. I love her enthusiasm.
Back to food…
The Clam Chowder we had tonight was pretty basic. Nothing out of the ordinary. Just a good, honest chowder.
New England Clam Chowder
- 2 6-1/2-ounce cans minced clams
- 4 bottles clam juice
- 1/4 cup sherry
- 5 slices bacon, cut up
- 3 medium potatoes, peeled and diced
- 1/2 cup chopped onion
- 1/8 teaspoon black pepper
- 1 cup heavy cream
- 3 tablespoons all-purpose flour
- splash Worcestershire sauce
- 2 tbsp chopped parsley
In a large saucepan cook bacon until desired crispness. Add onion and cook about 5 minutes. Add sherry and reduce a bit. Add clam juice, Worcestershire sauce, and pepper. Bring to boil and then reduce heat. Simmer, covered, about 15 minutes or until potatoes are tender.
Stir together heavy cream and flour; add to potato mixture. Cook and stir until slightly thickened and bubbly. Stir in clams and parsley. Return to boiling; reduce heat. Cook for 1 to 2 minutes more or until heated through.
The bread was excellent! A really tender crumb and soft but chewy crust. It would make a great sandwich bread. The possibilities are endless and definitely one to keep in the rotation.
And now… Cannoli Cake is calling me…..