It's snowing again.
Husband and I have been working side by side at the dining room table, coffee cups at hand, with classical music wafting around us, Charley the dog snoring blissfully underfoot. Looking out the window at white -- globs and dips and blobs of white coming down, sometimes straight, sometimes sideways.
It's nice to have electricity. Not everyone around here has had that luxury, leading to a BUNCH of frozen-pipes-thawing-then-freezing situations. Daughter #2's neighbor, who is on the same water system, had her pipes burst -- which meant that D2's water had to be turned off, as well. Our church had an emergency sprinkler head burst. In the sanctuary. Water everywhere; thankfully, it could be vacuumed up. And even more thankfully, the grand piano, keyboard, drums and other instruments, as well as the sound system, were okay. But still -- what a mess.
Seems like stuff is everywhere. Paperwork to be signed and sent out, old fabrics and scraps (percolating on an idea for a memory quilt, plus sewing Hanky Panky samples), things that need to be put back under the sink, since the dishwasher's in and working now.
The refrigerator looks the same way, balanced with little dishes of mystery stuff, leftover veggies from a trip to the Vietnamese grocery store last week (their produce is always cheaper), three or four egg cartons and the usual sprinkling of juices, mustard and barbecue sauce. I can't make myself stop and clear out the whole thing, so I've been cleaning shelf by shelf, throwing out the new colonies (who knows what incredible medical progress could have made!!) and including bits and pieces in that evening's meal. Thursday night's Chinese New Year supper started with an egg drop soup this way:
EGG DROP SOUP (Clean Out the Refrigerator Style)
4-6 cups water
2 chicken bouillon cubes (plus whatever extra broth you've got hanging around)
2 tablespoons Chinese cooking wine or sherry
1 teaspoon garlic -- dry, chopped, whatever
1-2 cups chopped veggies (I happened to have green onions, carrots, a little spinach and some mystery green that kind of looks like bok choy -- but isn't)
2 leaves or so chopped cilantro (if you've got it)
Bring the water/broth and spices to a simmer, then add veggies -- cook on low for 10 min. Stir in eggs, wait 3-5 minutes -- sprinkle with cilantro, then serve. (2-4 people)
Frugal Upstate's been cleaning out her freezer; Donna Freedman's plans include 'garbage soup.' Wonder what I've got in the freezer for supper...maybe those few salmon patties, and an orphan bag of zucchini to fill out the rest of the frig veggies and leftover rice. A few frozen peaches are already waiting their turn for a smoothie...seems strange to be savoring August-frozen peaches when it's snowing out! Then Northern Cottage's easy double-layered peanut butter fudge for dessert.
A snug way to spend a winter evening.