This winter we’ve had a few encounters with the “Old Man,”
himself. The season is trying not to be shy and sit benignly on the sidelines
like last year. Currently we are
being reminded that we are hearty stock. We are forced to prove it as we
experience raging winds, ice, blustery days and some decent snowfall.
I’m more mindful this year with barnyard animals to feed and
strong-willed winter conditions to deal with. I still marvel at how my Dad and
brothers dressed for the daily forays to the barn. Black rubber, 4 buckle
overshoes pulled over leather work boots and a pair of wool socks was all that
stood between them and frozen toes. Yellow work gloves under leather chopper
mitts, stocking caps and Oshkosh denim barn coats. I know movement creates heat
in a body. But still. On those frigid winter mornings before the school bus
came, they would be breaking ice chunks from water troughs, dealing with silage
frozen in the silo, hauling straw bales through mountainous snowdrifts to
spread as bedding in the barn. I will never forget the wet mittens “cooking” on
the woodstove, ice dropping and sizzling while an earthy smell permeated the
basement.
Even a hot breakfast of many courses could barely satisfy
the depth of pain created by the relentless abuse winter dished out. Meanwhile,
Mom and I prepared hot cereal alongside eggs and waffles, pancakes or French
toast. There were sausages and bacon, cocoa with marshmallows bobbing in steamy
mugs. After warming up with plenty
to eat, we got ready for the bus ride to school.
Even standing in a howling northwest wind at the end of the
driveway, waiting for the bus in our school finery, was child’s play compared
to the freezing state of early morning chore time. And after school, the whole
process took place again. Day after day, until thaw. Springtime, even these
days, never comes too soon.
WINTER PORRIDGE
1/2 cup butter, melted
1 cup brown sugar
2 eggs, beaten
1 cup milk
3 cups quick oats
2 teaspoons baking powder
1 teaspoon salt
In a mixing bowl, combine butter, sugar and eggs. Stir in
all other ingredients and mix well. Pour into a 1-1/2 quart baking dish. Bake
at 350 degrees for 20 to 30 minutes.
BLUEBERRY CINNAMON TOAST CUPS
4 slices whole wheat bread
6 tablespoons butter, melted
3 tablespoons sugar
1/2 teaspoon cinnamon
1 cup blueberries
1/4 cup brown sugar
2 teaspoons lemon juice
Cut bread into chunks and place in a large bowl. Combine
butter, sugar and cinnamon. Drizzle over bread. Toss to coat. Combine blueberries,
brown sugar and lemon juice. Place half the bread into four 8 ounce ramekins.
Layer with blueberry mixture and remaining bread. Bake, uncovered at 350
degrees for 15 to 20 minutes until crisp and browned on top. Serves 4.
SNOWY MORNING POPOVERS
1-1/4 cups milk
1-1/4 cups flour
1/2 teaspoon salt
3 jumbo eggs
Preheat oven to 425 degrees. Grease muffin or popover pan.
Pour milk into a medium mixing bowl. Add flour and salt. Whisk until blended
but do not overbeat. Add eggs, one at a time, beating each well. Fill cups 3/4
full. Bake for 20 minutes. Reduce heat to 325 degrees and bake 15 to 20 more
minutes.
