Snow Cream

A recipe for snow cream in the Washington Post generally would pass unnoticed in this area of the country, but the current "snowmaggeddon" we're experiencing makes this recipe surprisingly relevant. According to the Post:

Making snow cream couldn't be simpler: Mix together freshly fallen snow; milk, cream, or condensed milk; sugar; and vanilla. (Some recipes call for the addition of whole raw eggs, making the snow cream custardy.)

... John Groopman, professor of environmental health sciences at Johns Hopkins School of Public Health, frowns on eating snow because of what the snow might pick up on the ground. "You would not drink from a water puddle on the sidewalk, so why would you want to eat snow from the same source?" Groopman asks. ... some snow cream devotees contend that the snow gets cleaner the longer it snows. Experts say there could be some truth to that idea.

Cooking to Contain my Cabin Fever

My hometown, Washington, D.C., has been walloped by a snowstorm of 25 inches, and now we're expecting anywhere from 8 to 16 additional inches of snow by tomorrow.

When Washingtonians hear forecasts like that, they panic, rushing to the grocery store and leaving the shelves practically empty. Which is why I'm glad I did my shopping early. Cooking has helped me endure the cabin fever that occurs when one is essentially locked indoors for several consecutive days.

So far, here is what I've cooked:

• Sour cream and maple muffins


• Duck risotto with dates


• A pot of chicken noodle soup


• Apple-cherry pie


• A pot of beef barley soup

Given that we're facing a new snowstorm this evening (that will shut down the city), I guess I should check my recipe files to see what else looks interesting enough to cook. Hmmmm.