There’s something so very cozy and inviting about an impending snow storm. So long as we don’t lose power — and that’s a very very big so long as! To me, a snow storm is the ideal opportunity to bake and cook. And my inclination to hunker down will begin today as I will head to Suzy’s house where we will spend the afternoon baking while our boys play together. The aroma of cinnamon chip muffins and cranberry bread will soon permeate every corner of Suzy’s house. (Thanks King Arthur and Ocean Spray cranberries for the inspirational ingredients!) And then as the snow falls all weekend long I will relish the treats Suzy and I made together while remembering our lovely time together.
And I’ll keep baking and cooking. But first, we must be prepared!
Forgot about the snow shovel and salt for the walks (well, don’t literally forget about them!) but more importantly (at least for me!) remember the eggs, buttermilk and blueberries for some fresh muffins or a few pounds of beef brisket, a handful of fresh herbs and some red wine to create a slow simmered delightful dinner. A variety of vegetables is certain to come in handy for a hearty pot of soup or assorted roasted veggies. I particularly like butternut squash, parsnips, potatoes and carrots roasted with thyme, rosemary, olive and salt. And if you’re really in the mood for comfort, pick up a chicken and roast with some herbs, celery and leeks for a comfort meal, the bones which can be used to whip up a batch of homemade chicken noodle soup.
Some say beware of this blizzard but I say bring it on! (If you don’t hear from me again for a while assume I lost power and escaped from town!) Let’s hope not! Happy cooking and baking!
Here’s my simple recipe for roasted vegetables. Feel free to use whatever veggies you have in the fridge.
1 large butternut squash, peeled, seeded and cut into 1 inch slices
3 parsnips, peeled and cut into chunks
1 bag small yellow potatoes, scrubbed and sliced in half
2 sweet potatoes, peeled and cut into chunks
1 bag carrots, peeled and cut half or quarters depending upon their thickness
olive oil for tossing
fresh thyme and rosemary
sea salt (or kosher salt)
Pre-heat the oven to 425 degrees. Prepare two baking sheets by lining them with aluminum foil. Drizzle a few tablespoons of olive on each and coat the bottom. Lay the veggies on the baking sheet in a single layer. Sprinkle with salt, thyme and rosemary.
Bake for about 40 minutes until crispy on the bottom. Enjoy room temperature or immediately.