I am extremely cold-natured. All my friends and family know that about me. I always have a sweater or jacket when dining out – no matter what time of year it is.
The recent cold snap just about did me in. When I began to hear about the upcoming record-breaking low temps, I became cold just thinking about it. The first morning I woke up to single digits was terrible. The outside cat almost didn’t get fed. My husband, the animal lover, made her a bed in the carport and plugged up an electric heater for her. You couldn’t make her move from that spot.
Lee Ann Flemming
With layers of clothes and a constant fireplace, I survived. I will say I couldn’t get close enough to the fireplace. This time of year the only time I see my feet is in the bath. They are always in a pair of snuggly warm socks. When the sun finally came out it was a little deceiving. It looked warm, but I knew it was cold.
So to answer the question – “How cold is it?” – here are a few ideas.
It is so cold that hitchhikers are showing pictures of their thumbs.
It is so cold that the chickens are going to Kentucky Fried and begging to be put in the pressure cooker.
It is so cold that Lady Liberty has put her torch inside her dress.
It is so cold that you have to break the smoke off your chimney.
It is so cold that you have to open the refrigerator to heat the house.
It is so cold that people are chipping their teeth on their soup.
It is so cold that ice cubes are coming out of faucets.
It is so cold that people are chiseling their dogs off of fire hydrants.
It is so cold that trees are chopping themselves into firewood.
Hopefully the milder temperatures are here to stay. Last week, I prepared a dinner that we now consider to “be a keeper.” Hope you will give it a try. Thanks for reading.
CHOPPED ITALIAN SALAD
1 tablespoon butter
1 (3-ounce) package chicken flavored ramen noodles, broken into pieces and flavor packet reserved.
½ cup canola oil
3 tablespoons red wine vinegar
2 tablespoons sugar
1 teaspoon black pepper
4 cups chopped iceberg lettuce
2 cups small broccoli florets
1 cup chopped carrots
1 cup chopped red bell pepper
½ cup sliced green onion
In a small skillet, melt butter; add ramen noodles and cook for about three minutes or until lightly browned; let cool. In a large bowl, whisk together oil, vinegar, sugar, pepper, and reserved ramen flavor packet. Add lettuce and remaining ingredients; toss until well combined. Sprinkle with ramen noodles and serve immediately.
BAKED SPAGHETTI
1 pound ground chuck
1 (24-ounce) jar pasta sauce
4 ounce pepperoni, chopped
4 large eggs
2/3 cup grated Parmesan cheese
12 ounce spaghetti, cooked according to package directions
2 tablespoons butter
2 cups ricotta cheese
6 slices Mozzarella cheese
Preheat oven to 350 degrees; spray a 9 x 12 inch baking dish with cooking spray. In a large skillet, cook beef over medium high heat until browned and crumbly; drain. Stir in pasta sauce and pepperoni. In a large bowl, whisk together eggs and Parmesan cheese; stir in spaghetti and butter until well combined. Pour into prepared pan; spread ricotta onto spaghetti; spread meat sauce on top and top with Mozzarella slices. Bake for about 30 minutes, or until hot and bubbly. Let stand for 10 minutes before serving.
GARLIC CHEESE ROLLS
½ cup butter, melted
½ cup grated Parmesan cheese
1 ½ teaspoon garlic powder
½ teaspoon Italian seasoning
½ teaspoon kosher salt
2 (8 ounce) cans refrigerated crescent rolls
Preheat oven to 350 degrees; spray a 9 inch round cake pan with cooking spray. In a small bowl, stir together melted butter, cheese, garlic powder, Italian seasoning and salt. Separate rolls at perforations and roll into balls. Dip balls into butter mixture and place in prepared pan. Drizzle remaining butter mixture all over dough. Bake until golden brown and puffed, about 30 minutes. Let cool in pan for 5 minutes before serving warm.
