Another seven inches of snow Monday. I know winter eventually has to end, but it’s hard to remember what grass feels like in between my toes. I’m focusing on how nice it will be to be out in the yard this summer, planting vegetables in my garden, grilling out for dinner, and sitting around the bonfire. Soon, my friends!
I watched the snow fall most of the day Monday at work. I’ve been feeling a bit droopy from sickness all week: plugged head, runny nose, sore throat, the works. Since I had to stop at Walgreens on the way home to pick up my prescriptions and didn’t feel like cooking much, I decided on tomato soup and grilled cheese for dinner.
I’ve never made tomato soup myself, although I really should sometime. I like my tomato soup a little chunky, and it’s hard to find that anywhere. Anyhow, this was Progresso’s Tomato Basil, and I chopped up some spinach to add a little green to dinner.
The grilled cheese was whole grain bread with a mixture of shredded gouda, sharp cheddar, and mozzarella. I love mixing different kinds of cheese when making a grilled cheese sandwich–it makes for a better combination of flavor.
Mustard spread thin on both sides of bread and grilled the Alton way (two heated up cast iron pans acting as a sandwich press).
Perfect dinner for a sore throat.
Davy was on an overnight route Tuesday so I decided on a dinner that I love but he doesn’t: a baked sweet potato covered with chili. When I came home from work on Tuesday, I smelled gas and discovered Dave had left the oven on from the night before. (Clearly he didn’t hear me yell from the bedroom “Make sure you turn the oven off when you get your dinner out!”) I immediately opened the windows and doors to air the place out while I went outside to shovel. I’m glad the cats didn’t light a match while we were gone.
I was very weary of turning on the stove, as I expected to spontaneously combust when I turned it on, but nothing happened. Whew.
I started some vegetarian chili mid-shoveling by sauteing a small chopped onion and green pepper in a saucepan with cumin, oregano, chili powder, cocoa powder, and salt. I don’t measure spices anymore, so I usually just eyeball and add more of less powerful flavors (like oregano) and less of more powerful flavors (like chili powder). The one exception is garlic, which is powerful, but I always add more of. Can’t help it, I love it.
When the veggies were tender, I added four cloves of minced garlic and cooked for another minute before adding a can of black beans, a can of diced tomatoes, a few tablespoons of tomato paste and about 1/2 cup of water. I let it cook for an hour while I went outside to shovel more.
Snow, snow, snow. There’s no where to put it anymore!
We obviously don’t use this entrance to our house.
After I took out the potatoes and turned the oven off, I served the chili over my sweet potato with shredded cheddar and mozzarella, and a dollop of plain Greek yogurt. I watched the first half of Annie while eating dinner, because the sun WILL come out tomorrow, errr….eventually.
Today, we wait for another storm. First, we were supposed to get 6-10,” then 8-12,” but now it seems it has gone down to 3-6.” I guess only time will tell.