The View From Mrs. Sundberg's Window

Nothing like having a ton of snow dumped on you out of the blue.

December 15, 2010

Listened to the show Saturday and it was not bad. Oh, let me tell you, what a time this week has been. Nothing like having a ton of snow dumped on you out of the blue. I won't go into detail about it, but we don't have a snow blower and our driveway isn't the smallest driveway on the street. We do have two shovels, but two shovels smacks of the pathetic when faced with an obscene amount of snow. Throw in near-ass-burn temperatures, and you've got yourself a battle with the elements.

Well. I've never been one to let the weather get me down. One reason I LIVE here, a big reason, is that there are four seasons, and there seem to be seasons within those seasons. The change is nearly constant, and I find entertaining the attempt on the part of meteorologists to make a solid prediction. It seems an educated guess is as good as it's gonna get, and that's no one's fault but the Sky itself.

Imagine living in a place where the weather never changes. I've visited places like that. They may be warm and balmy and sun-filled and all that, but it would be like living in a gated community where everyone wears yellow and is happy all the time. Or eating your favorite food every day for the rest of your life. Not my cup of tea. Don't get me wrong - I love warm, sunny days, but I love them so because of the storms. And Lord, I do love those storms. And wind. My favorite season of all is wind, and if it blew constantly, I wouldn't know how dear it is to me.

So bring it on, Mother Nature. Give us all the snow ya got. I just bought another shovel, and the neighbor has a new snow blower. The kids got their sleds down from the rafters, and it's been a while since I've built a snow cave.

Add this one to your Christmas Eve menu. Easy and as comforting as mashed food can get.

Mashed Potatoes with Cornbread:

1 batch cornbread (any boxed or homemade recipe)
5 Idaho potatoes

Dash salt:

1/2 cup milk
1/4 cup butter
1/4 cup heavy cream
1/2 tsp salt
1/2 tsp pepper
1 tsp chopped parsley

Prepare cornbread and set aside. Wash and peel potatoes and cut into small cubes. Place

in pot of cold water with a dash of salt and boil for 15-20 minutes until tender. Drain water from cubes and add milk, butter, and cream. Mash. Crumble a large piece of cornbread into mashed potato mixture. Add salt, pepper and parsley and mix. Garnish with small slices of cornbread.

Enjoy!

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