Wednesday, Jan. 16, 2019
Good morning, foodie friends.
Has it really been a month since winter started? We're a few days short of the four-week mark, but it feels like Old Man Winter is just about ready to make his debut in the Berkshires.
With the return of brisk, cold mornings and temperatures barely climbing past 20 degrees, I've had to remind myself that spring is still 63 calendar days away. I could be depressed about it, but I find cold weather to be a great excuse to make a butternut and acorn squash soup or a hearty beef stew. At this time of year, with the return of blustery winds and bone-chilling temperatures, I take comfort in having a pot of chicken and dumpling soup simmering on my stove top.
At my house, we've been experimenting with our new Instant Pot and last night we served up an easy-to-make New England clam chowder (we made a dairy-free version with vegan butter and coconut milk). This turned out to be my favorite meal I've made in the last week, not because it was made with the Instant Pot, but because my 14-year-old son joined me in the kitchen. We've been cooking together since he was a toddler, but now, when he takes a few minutes out of his day to help peel and chop potatoes, saute onions or make a roux, I find it to be extra special.
I've always found soup to be one of those meals that is easy to share with others. I've also been told that a bowl of chicken soup can be good for the soul, but I'll leave that for you to decide. In the meantime, I plan on combating the pending cold with layers of clothing and a warm pot of soup.
Stay warm and think of spring!
UpCountry Magazine Editor/ Features Digital Editor