WINTER WARMTH OF HEARTH AND HOME

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.