After a delayed start of about a day, the promised big, wet, snow has arrived. No idea what our final totals will be – they have predicted 12 to 48 inches. It’s all about how slowly it moves. I’d guess we’re at about 8 inches now with a full day of snowfall predicted.
I’ve shoveled twice now and will head out in an hour or so to do it again. When it’s this heavy and wet, I don’t like it to pile up too high before shoveling. As most winter storms here consist of champagne powder you can push away without much effort, spring snows remind us of what everyone else usually has to deal with in terms of snow. As it will be in the mid-60s by the end of the week, I’m going to put on another pot of coffee and enjoy.
There will be duckling updates…but for now, I have to go dig out the big ducks and give them fresh water/food.
We are once again under a severe winter snow warning. Blizzard conditions in some areas. It started out as rain then turned to snow. Along with the snow there was lots of thunder. They call it thunder snow – seems to happen during fall and spring snows.
Roads are bound to be an icy mess tomorrow. I’ll probably be working from home. Already made a batch of soup and am planning on a couple more batches of different varieties tomorrow to serve as lunches through the weekend.
This is one I’ve been wanting to try for a while. It’s a blended sweet potato soup. I’ll let you know how it turns out.
Creamy Sweet Potato Tomato Soup
- 2 large tomatoes or 14 oz can diced tomatoes
- 1 small zucchini, quartered
- 2 sweet potatoes, peeled and cut into 8 pieces each
- 1 large carrot, scrubbed, cut into quarters
- 1 apple, cored
- 2 cups vegetable broth – I prefer low sodium
- 2 cups water
- salt and pepper to taste
In blender, add all ingredients, except water. Blend until smooth, add water as needed. Add mixture to saucepan, along with water, salt and pepper. Bring to a low boil, stirring constantly. Reduce heat and let simmer for 30 minutes. Serve with a crusty bread. Serves 4
Sooo….looks like we might be getting some snow. The talking heads seem to think it may be along the lines of Snowmeggedon. Been squawking about it for a week now. It’s the last week in October, it’s Colorado, I think snow is less than earthshaking.
If it’s record setting, there will be pictures, I promise. But for now, I’m making a Raspberry Chocolate Torte – this recipe, minus the nuts and with a raspberry sauce topping. It’s for a birthday tomorrow that hopefully I’m not going to get snowed in and stuck with it.
We’re also well prepared with Chicken Tortilla Soup and the last of the weekend’s Spicy Potato soup. So, I guess, bring it on. I’ll update. Until then…
I got up, did the shower, make-up and hair thing. Started off to work only to be met with whiteout conditions. It’s not like I didn’t know it was going to snow (blizzard), it’s all the TV talking heads have been gushing about for 3 days. But it was suppose to start this afternoon. Thought for sure I’d get at least a half day in. My boss said I just didn’t want it enough – LOL. I told him he would have been very unhappy if we all got stuck in the office fighting over who gets to eat the last of the coffee creamer. Schools are closed, travel is discouraged and I’m stuck at home.
Gives me time to find a recipe. I really wanted to do something with a spring theme, but not now. Now I want hot chocolate and a good book. So let’s go with a recipe that’s good anytime. Oven-fried chicken. Serve with baked potatoes and green beans, yum.
It’s Not Fried Chicken:
4 boneless chicken breasts*
2 cups Italian breadcrumbs
2 eggs, beaten
1 tbsp olive oil
¼ cup water**
1/8 tsp ea. salt & pepper (or to taste)
large mouth bowl, large plate
baking sheet lined with foil or parchment
Wash and pat dry chicken. In large bowl, add water, eggs, oil, salt and pepper and mix well. Spread Italian breadcrumbs evenly on large plate. Take chicken pieces one at a time and dredge in the egg mixture* – coating completely, roll in bread crumbs until lightly coated on all sides. Place on baking sheet. Bake 30 minutes with foil covering the chicken, uncover and cook 15 minutes.
*You can substitute thighs, 2 per breast
** add more if needed