winter, writing, food

In my last post, I talked about winter hibernating because we were due for a big snowstorm. We did indeed get that storm, but not quite as much as they predicted. However, that storm must've triggered winter vibes to the Powers That Be because now we're getting slammed. It's been nothing but snow, ice and cold since then. Here's the front of my house yesterday morning before I shoveled. The snow was wet and heavy with a layer of ice underneath from the ice storm two days ago. Not fun! Not that it ever is.

The backyard looks pristine and peaceful with the snow, but don't let that postcard look fool you.

Temps are dropping down to -9F tonight with high winds, which means blowing and drifting snow. Then comes another big snowstorm Sunday night into Monday. On top of it, record-breaking cold will follow the snowstorm all next week where wind chills could be -40 to -50F.

This past Sunday night was the Blood Wolf Moon. Did any of you get to see it? Of course, it was bitter cold here but I was excited to see this event, so I bundled up like Nanook of the North and went outside at 10:40 PM to watch. I was wearing leggings underneath Brian's flannel-lined LL Bean jeans, a scarf over my face, thick socks on my feet stuck in very warm fur-lined boots, and a parka that came down to my knees. I stayed nice and toasty and the black winter sky was beautiful with the blood moon and the visible stars. My cousin in Tacoma, WA saw this photo of me and she was like, "Stoppp! How do you guys stand it there?!" I told her us Chicagoans are hardy people. And I guess we shrug it off as just another winter. But yeah, that air really does hurt our face. (And we complain about the weather a lot.)

While I've still been in hibernation mode, one of the things I've been working on is my writing. I'm taking a writing workshop in Chicago hosted by my First Best Friend, Cin who is a rather famous Chicago writer, poet and author and I'm also taking an online class from Jennifer Louden. I normally don't carve out a lot of time to just write. I'm learning the importance of giving myself permission to do so. The support of the other women writers in Cin's workshop are a great support. Of course, so are the women in Jennifer's online classes (there's a closed Facebook group and sometimes Jennifer does a live video chat), but it's so much better meeting with other writers in person.

I had a taste for quiche for breakfast lately but I didn't want the calories and carbs that traditional quiche offers, so I made a crustless one. It's just eggs and cheese whipped up with sauteed veggies and baked. I would've loved to use baby spinach or broccoli in this - it needs something green! - but I was out of both at the time. This dish isn't as rich as quiche since it doesn't have any milk or cream in it, so maybe this is more like a frittata. Whatever you want to call it, it's healthy and good. You could even make this for a light lunch or dinner with a lovely tossed salad.

I haven't baked in a long time, but when I saw a photo of the most delicious-looking chocolate chip cookies I'd ever seen on Instagram, I had to look into the recipe to see what it was about. You can find the recipe here on the Cookies and Cups blog. It's unique in that instead of using traditional white flour, it uses both bread and cake flours. They also highly suggest chopping your own chocolate instead of using chocolate chips. That way the hand-chopped chocolate chunks and shavings get dispersed into gooey globs of chocolate all throughout the cookie. From reading the comments on this blog post, I found out this is an original recipe of David Leite, which he had published in the New York Times. However, Leite said he developed the recipe based heavily on one from Jacques Torres.

This recipe was a bit labor intensive, especially with hand chopping a pound of dark chocolate - and then you have to wait at least 24 hours to make the cookies as the dough has to sit in the fridge - but I have to tell you, these were the best chocolate chip cookies I've ever had. They're obviously not a quick go-to cookie, but when you want something really special, this is the recipe you want to pull out. They're thin and crisp on the edges, chewy in the middle.

Have a great weekend, everyone. I wish I could say I was going back to hibernating, but I actually have a busy weekend. 

Counting the days 'til spring...