It seems official now. With the snow/rain/ice, grey skies and coming home to a pitch dark house at 4:30, I have to face the fact that winter is here. It's in the 30's right now, but they are saying tomorrow night it will be 10. Fa, la, la, la, la. I'm trying to remember how much fun I had snow shoeing last year, and the camping trip at the cabin in Merck Forest and how special that was. I'm having a hard time conjuring up all that joy at the moment, actually. I think the solstice will help - the knowledge that we will have more daylight hours on the way. I guess I wouldn't have made a very good vampire at all, now would I?But enough whining.
Check out the red dirt above and how it is absorbing the heat of the sun. It's a thought for me to hold on to this winter.
And I just started to knit this month! Am I now a true Vermonter or what?!
The holidays are fast upon us and I'm so ready to be absorbing some of that family love.
And for anyone needing a new recipe for a company party or family gathering, I give to you the salad Susan and Jeff McGee shared at the 'fest.
Jack's Salad
Dressing -
3 tbls. cider vinegar
1/2 cup sugar
1 cup mayonnaise
mix well; set aside for 30 minutes
Cut up 2 heads of broccoli. Add 1 medium red onion, coarsely cut. Crumble 1/2 - 1 lb. cooked bacon. Add 2 cups Mozz. cheese (shredded)
Mix well; toss with dressing.
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