I’ve been grounded from skiing or driving to skiing, but that does not mean missing out on winter fun!
We’ve had so much snow over the past week. The kids are able to sled, which they have not done for a couple of years.
I am a firm believer that there is no bad weather, only poor clothing choices.
On snowy days I bring out my Sorels and wear a slouchy hat everywhere, including in the house!
When it’s really cold outside, I wear my ski jacket. It’s a Sunice that I got on sale two years ago. (Similar jacket here
.) Ski jackets seem ridiculously expensive (and they are) but they are lightweight and warm and I can feel like I am skiing even if I’m grounded for a while.
For warm shirts, nothing beats an Alp N Rock
. They are super spendy so I only have a couple and I hand wash and dry them. They last years if you are careful.
Teddy has hit own winter strategy. He enjoys filling his surgery cone with snow (snow cone!) and tossing it in the air. I think he will actually miss his cone when it’s taken off next week.
On days like this, the Mr. makes chilli with ground beef and mushrooms.
The recipe he uses is adapted from Mad Hungry
by Lucinda Scala Quinn and is perfect served with grated cheese and sour cream. He throws in a bunch of sliced mushrooms when the tomatoes are added.
5 dried red chiles (Mexican ancho, New Mexican Hatch, or Anaheim)
1 tablespoon olive oil
1 cup chopped onion
3 garlic cloves, minced (1 tablespoon)
2 pounds ground beef
1 tablespoon coarse salt
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes, or pinch of cayenne pepper
1/2 teaspoon dried oregano
1 bay leaf
1/4 cup pickled jalapenos, chopped (optional)
1 28-ounce can tomatoes, broken up, with juice
12 ounces beer
1 15-ounce can beans (pinto, kidney, black, or a combination), drained
In a dry large skillet over high heat, lightly toast both sides of the chiles for a few minutes. After roasting, remove from pan to slice open, then remove and discard the stem and seeds. Cover the chiles in boiling water and let soften for 5 minutes. In a blender or food processor, puree the chiles with enough soaking liquid to form a thick paste.Heat the skillet again over medium-high heat, and then add the olive oil. Saute the onion and garlic until translucent, about 3 minutes. Increase the heat and add the beef and 2 teaspoons of the salt. Brown the beef, stirring occasionally to pick up browned bits on the bottom of the pan as the moisture evaporates, about 15 minutes. If the meat is excessively fatty (your judgment call), spoon off some of the fat, but leave some for flavor.Stir in the cumin and cook for 30 seconds. Add the chile paste, red pepper flakes, oregano, bay leaf, jalapenos, and the remaining teaspoon of salt. Stir to combine well.Add the tomatoes and beer and simmer for 30 minutes. Add the beans and cook for an additional 20 minutes.
If you live in a winter climate, what are your secrets for surviving the cold?