Showing posts with label snow. Show all posts
Showing posts with label snow. Show all posts

Wednesday, March 04, 2015

IWSG Wednesday - Snow Days



The Insecure Writer's Support Group

I have a special guest post this Wednesday from a friend in my writer's group. Her name is Debra Clay and she writes short stories/flash fiction with a unique style. This month, as we look forward to spring, her short story "Snow Days" seemed to be exactly right, uplifting. I hope you enjoy it! Also don't forget to visit our Co-Hosts this month and thank them.  

Snow is one of nature’s most enigmatic occurrences. Whether viewed from the front porch or under a microscope, it is beautiful. Yet it can be one of nature’s most destructive forces. I remember my first snow days from school. As a matter of fact, living in South Georgia, they were my only snow days from school. Although we in the south are more accustomed to dealing with heat and thunderstorms accompanied by lots of lightning, the rare snow storm does occur.
It was in March of 1962 and what a storm it was! Forty-mile-an-hour winds, temperatures in the upper twenties and, yes, snow…wet, heavy snow that stuck wherever it landed. Tree limbs, power lines, clothes lines and anything that could fall, did. Needless to say life came to a standstill with power outages affecting half the state. We were used to having to ‘rough it’ without power, but only for a few hours in the summer. We would raise the windows to let in the cooling breeze, cook supper on the grill, light some candles at night and generally have a high old time. Not so in winter, I discovered. We’re talking three days—three days without power. The only heat was what our own bodies generated and who wants to grill outside in subfreezing weather? I thought my life was ending after only 8 short years on this earth.
Fortunately for me (and my siblings) Mom and Dad grew up in a time when there were none of the conveniences that my generation had become accustomed to. They huddled in a corner for a while, hatching a plan to keep us all alive until the power was restored. Then Dad began to issue orders.
“Okay boys. Take your wagon and gather as much wood as you can. Girls, you follow your mother to the kitchen and, and…do whatever she tells you.”
We ultimately settled in the smoke house where a large kettle set in hollowed out concrete served as fireplace, water heater and cook fire. We girls had helped mother bring cast iron cookware and food from the kitchen. We bathed in warm water taken from the kettle, ate sausages and biscuits cooked over coals pulled from beneath the kettle, and generally had a high old time. It was just like hog-killing, only without the hogs. Sleeping on burlap tobacco sheets spread on the ground was the only tough part of that adventure (if you don’t count having to go outside to take care of business. Mom and Dad didn’t worry about us being out there. The cold and the darkness insured we didn’t stay out for long.), but at least we were warm in the smokehouse, full and safe.
Those snow days taught me to appreciate the things that made life pleasant: central heat, a kitchen stove, running water, a soft bed, electric lights, a room of my own and, of course, a flush toilet. I’m all grown up now and sometimes when I feel down, unloved, unwanted, and insignificant I take ‘snow day’ stock of my life, making a list of all the things I am grateful for but sometimes take for granted: family, a home, good health, US citizenship, education, income, transportation… My list is five pages long and growing daily. This exercise certainly chases away the blues and serves as a reminder that, I am having a high old time.
Image from:

Friday, December 21, 2012

Clothes Lines and Key Lime Pie Re-visited

Okay, today IS NOT the end of the world, but, I thought I should take care of some old business anyway. Back at the end of October I posted here about clotheslines. We are now in December and my use of my own line has diminished with the cold, but only because unless there is wind with the cold, the clothes don’t dry very fast. This happened last week when I put them out, and not only did it take all day for them to dry, but some I had to take in that night and put in the dryer to finish the job (oh no!). Disappointing, but normal, I guess, for the season. Especially if you live in Santa Fe, New Mexico! 
 A friend of mine has a daughter who lives there and just the other bright and sunny day, she put their clothes out on the line to dry like I did. Now I have left clothing out overnight a few times and usually within an hour or so of the next day’s morning sun they are dry and ready to wear. Not so, evidently, in Santa Fe. My friend’s daughter left her clothes out overnight just this once, woke up the next morning and voila, snow had fallen during the night. I'm thinking she had to use the dryer too after shaking off all that snow and ice! When I saw her photo after hearing the story, not only did I laugh, but I had to admit I was very glad to live in the south. Same time of year for both clothes lines, and look at the difference!
 Also, even farther back, in April actually, I posted about Key Lime pie and a follower wrote in saying she wished I’d put up a recipe for it. At that time I didn’t have one, but now I have two!so it follows here. It came from my sister who was a master baker in her own bakery for ten years in Washington State. So, for all you Key Lime Pie lovers, here are two, one that is very easy, and one that is more gourmet-style. Both are delicious and I hope you try and enjoy them both!
photo: dizzygirlbakes.blogspot.com


For 1 Key Lime pie from the former “Bonny’s Bakery” Port Angeles, Washington State.
2 egg yolks
2 14 oz cans sweetened condensed milk
Zest of 4  or more limes
1/2 cup fresh lime juice

Beat yolks til light.  Add milk. Finely zest limes and juice and add together to yolk and milk mixture.  It will thicken as you mix it.  That's good.

Pour into graham cracker crust made with
1 cup crushed or cuisinarted graham crackers
1/8 cup butter or more to mix until it can be pressed into 8 inch pie plate

Whip cream topping
1 cup heavy whip cream
1 tablespoon sugar
1 tsp vanilla

Bake 10min at 400*. let cool in refer and top with whip cream
Hope this helps and you like it!  Pie can be made a day ahead.  Put whip cream on the day of eating.

This recipe comes to us from Kierin Baldwin, Head Pastry Chef at The Dutch in New York, New York.

Originally this pie was a conceived as a margarita cream pie, with a spiked layer of whipped cream on top of the custard and a salt garnish, but when I tried it without the cream I realized I liked it a lot more that way. The custard is based on a recipe for key lime pie that I found in a book of pie recipes from Appalachia I bought secondhand a few years ago, but it is not a key lime pie. Regular Persian limes give it a zing that goes perfectly with the sea salt sprinkled on top. I like it best served with coconut sorbet to temper the tang and salt.
Keep reading for the recipe…
Coconut Crumb Crust
½ cup toasted shredded unsweetened coconut
1 cup vanilla cookie crumbs
1 Tablespoon all purpose flour
1 Tablespoon sugar
1 Tbsp sugar in the raw
½ tsp salt
3 Tbsp unsalted butter, melted
3 ounces white chocolate, melted
Preheat the oven to 325oF. Place coconut and crumbs in the bowl of a mixer with the paddle attachment. Add the flour, sugars and salt and mix just to blend. Slowly pour in the melted butter and blend. Spread crumbs in a 9” pie pan and press down to cover the bottom and sides of the pan with a clean edge the same height as the pie pan. Bake until golden brown, about 20-30 minutes. Allow to cool completely and then pour the melted white chocolate into it and first pick up the pie plate and swirl it until it covers the bottom and sides to just below the toop edge of the crust then, using a small rubber spatula, remove any excess chocolate that pools int eh crust, leaving just a thin coating.  Allow the chocolate to reset completely and then it is ready to fill.
Lime Custard
the zest of 2 limes
5 egg yolks
one 14 oz can sweetened condensed milk
1 cup fresh lime juice
¼ teaspoon kosher salt
1 Tablespoon Tequila
1 Tablespoon Cointreau
1 tsp Maldon sea salt (for garnishing)
Preheat the oven to 300o F.
Zest the limes and then chop up very finely with a chef’s knife.
Add to the yolks in an electric mixer bowl and whisk until it is thickened and the yolks have gotten lighter and slightly green, a few minutes.
Whisk in the condensed milk followed by the lime juice, salt and the liquors.
Pour into the crumb crust and bake until set in the center. (It will jiggle slightly like jello, but no longer look liquid when done.) This may take up to an hour and a half depending on the oven, since it is a fairly thick layer of custard. Begin to check it after 45 minutes. (If you have a convection oven, invert another pie plate on top of the one the pie is in so it won’t form a skin.)
When the custard has cooked through, cool to room temperature and then refrigerate until cold before cutting into it. Garnish it with the Maldwon salt just before serving.
 Recipe from:

Also try: