Winter won’t break me

Photo by Peg McNichol
This squash soup, made creamy with milk and parmesan cheese, brightened with a few drops of Tabasco sauce. Photo by Peg McNichol

I admit West Michigan’s consistent below-zero temperatures and/or wind chills, the relentless snow, exponential heat bills and, of course, this week’s inception of a late-season sneeze-y cold have nearly gotten to me.

But not quite.

One doesn’t grow up in a pre-Internet one-car Michigan family, walking anywhere from one to 2.2 miles (admittedly not uphill) to various schools without learning to dress for the weather.

“Layers!” as Mom said.

But on days like today, a body needs something more: Soup.

So, into the blender went cooked squash, a bit of milk, a bit more water, dill, a pinch of ginger, more-than-a-pinch of salt, and pepper, too. The mix went into a pot to boil a bit.

Scratch hush puppies made over the weekend reheated  in the oven as I debated whether to pull out the Tabasco for a soup already pretty peppery. A little Parmesan, a few drops of Tabasco and the heat was definitely back on.

That’s one way to tough out a cold Michigan winter’s day. How do you do it?

 

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