Florida Freeze!

B2784127-FB09-40F5-8357-06B32E70DA12This morning I wake up to freezing cold! It’s 22 degrees here! You may not think thats a big deal but this is Florida! BRRR! It’s rare that I want to stay inside but after I feed all the animals I am staying inside today. We are kinda spoiled here in Florida. Most of the year we are outside. Even on super hot summers you can usually enjoy the early mornings or evenings. The problem here is we are not used to this kind of cold! Non of us, people, plants, animals. The last few winters here have been pretty mild and all the plants have been thriving. So this cold weather causes a whole lot of extra work, blanketing horses, covering plants, turning on hoses, so the pipes don’t break, uhg. And getting all bundled up to go outside with jackets, and gloves, and scarves, and hats, and boots, makes me feel claustrophobic, like I’m in a straight jacket or something! And then after all that, the next day it can be like 80 degrees out! So you never actually have the time to get used to it. The cold is usually short lived so you have to go and uncover everything plants, animals, etc. Everything turns brown and ugly and they say not to cut back the brown stuff because it can protect the plants the next time a freeze blows through. So now you get to enjoy all the ghastly dead looking plants in your yard until spring!

I’m really not complaining I embrace it all! It is actually quite refreshing as long as you don’t have to stay out in it too long. The dogs love it, they are running around the yard like maniacs, this is Lulu’s first winter. The horses are spunky and spry, snorting and prancing. The frost on the ground looks beautiful shimmering in the morning sun. I am very lucky to be able to stay in my warm cozy house, today I think I will try a new recipe,  Winter Vegetable Soup with Turkish Meatballs*! Sounds delicious and nutritious on this cold winters day.

I’m sure, even with my best efforts, I will lose some plants to the cold. Some trees are too big to cover, sometimes a cover blows off in the middle of the night, sometimes you forget that one little plant hiding in the corner. Nature is amazing and tenacious! I am already catching ” Spring Fever”! I can’t wait to see what pops back up this spring!

This recipe*is from Eating Well magazine, I can’t wait to try it!

 

 

Soups On!

Today I am having trouble sitting here and writing. It is beautiful outside and the weather is calling me. I have had a cold for a couple of days so I am trying to take it easy and give myself a chance to recuperate. I haven’t had a head cold in years and this is really annoying! I have been on a roll, eating healthy, and exercising. Yoga everyday which is definitely helping the mobility in my shoulder. As I said before, I have been taking back some control in my life and getting on with it! I was really feeling wonderful and then this…a head cold! Runny nose, watery eyes, headache, sneezing, sniffling, whining. Yes whining! Why now when I have so much to do? Funny. Is there ever really a good time to have a cold?  All I can say is this needs to hurry up and get on outta here so I can get back to my plans!

This is the time of year for soup. I love soup. It is so warm and comforting. I am going to make a huge pot of French onion soup, one of my favorites. And everyone knows a good hot bowl of soup is good for what ails ya! I just found a recipe that uses five different kinds of onions, scallions, shallots, yellow, red, and leeks. I make my soup with a beef broth and a little pinch of cloves. I remember one time, when I had a cold, I made this soup and when I was chopping all the onions my eyes started watering, my nose started running, loosening up all the congestion in my head. Not a pretty sight but afterwards my cold was gone! Onions have many healing properties. I am hoping this works again! Ta ta for now I have to go get chopping!

Recipe

1 lb mixed onions

¼ cup butter

2 pints beef stock

2 twigs of fennel

1 clove

salt and pepper

1 tsp sugar

provolone for topping

splash of brandy

Slice onions, cook in butter in a large cast iron pan until transparent. Bring stock to boil and pour over the onions. Add fennel, clove and seasoning. Lower heat and simmer 30 minutes. Carmelize sugar in a long handled spoon by holding it over heat until it melts and turns a lovely golden brown, stir into soup. Remove soup from heat. Add brandy. Serve with a nice toasty french bread. If you have oven safe crocks, put the toasted slice of bread in the bowl, ladle in soup, then put a slice of provolone cheese on top. Put the bowls on a cookie sheet and place under the broiler for just a few minutes until the cheese is bubbly and golden brown. To your good health, enjoy!!!