February 22, 2011
Listened to the show Saturday and it was not bad. There was the whole storm warning coming at us left and right and since we were stocked up in the kitchen, I took some time in the calm to work on taxes while the radio played. No sign of snow, only that beautiful full moon and its blue light.
Had my doubts about a big snow. I felt spring last week when it was in the 50s and I vacuumed and washed the car and completely cleared the driveway. I took a walk with only a light jacket and craved strawberries and smelled grass and leaves on what felt like a warm wind.
Had doubts on Sunday morning when those few flakes fell, and then more, then clumps, and soon everything was white again. Dumped on. We were so dumped on it we started making jokes with the neighbors about where we might put the snow we were moving around. I heard, even, a few profanities as people were covered with snow as they shoveled. That snow fell up until Monday evening before it cleared.
It's like that, you know. You feel as if you're on the home stretch, and find you just rounded a corner and there's still a ways to go. You think it's all fine and good, and then BOOM. Back to square one. But the thing is not what comes your way, but how you meet it. You can stomp around and curse and put things off until it's really deep and heavy, or you can bundle up and meet it and don't let it get you down.
I choose the latter. The snow isn't going anywhere. No sense fighting things. Shovel a path, and carry on, and one day you'll have dandelions all the heck over your lawn. Your blessed green lawn. It's out there even now, under all that white. Sure is.
To keep it going during a stretch of bad weather, I often stir up a batch of this soup to warm up from the inside out. Serve it with fruit, some good bread, and a gooey brownie at the last.
Three Cheese Onion Comfort Soup
3/4 stick butter
3 med. onions, sliced
3 14.5 oz cans broth
1 ½ broth cans of water
2 tsp. Worcestershire sauce
1/2 tsp. garlic powder
1/8 tsp. cayenne pepper
Melt butter in 2 ½ quart pot. Add sliced onions and cook for 30 minutes or so, stirring occasionally. Add broth, water, Worcestershire sauce, garlic powder and cayenne pepper. Cook 30 more minutes, stirring now and then. Pour into individual soup bowls, top with croutons, sprinkle with Parmesan cheese, slice of Swiss and slice of Mozzarella. Microwave until cheese is melted, or broil in oven on foil-covered cookie sheet.