And the "Polar Vortex" continues...

Yep, its still c-o-l-d...  I know because I checked this morning, and the temperature read -23 degrees.  So it is true!.  This was the first time the big dog ever had frozen, stinging paws after running outside for a quick poop this morning. Poor Louie.  Because it was too cold to let the dog play outside, I took him along with me to the feed mill to pick up some grain.  He looked a tad concerned with my driving skills.  But in my defense it was snowing, and icy!



Louie riding" shotgun"

Snow and cold.  Cold and snow.  More cold, more snow. Cold snow. It appears never-ending. I'm going to loose my mind.  Have I already?



Heading to the Feed Mill

What have we been doing to get through all of this polar despair?  Drooling over spring seed catalogues and eating of course!  Lately we've just been hanging out in the kitchen, throwing ingredients together and playing around with our food to see what we could come up with.  So far the results have not been disappointing.



Perfect Seafood Soup



Red Skin Mashed Potatoes with Bacon



A little bit of everything omelet



French Toast and More Bacon!



Sausage Bean and Veg Soup (Spicy)



Simple Salad with Feta and Chickpeas

Better weather on the horizon



It's still well below freezing this morning.  When I left for work the temperature had only reached 10 degrees.  But we're supposedly heading for a high of 20, and on Saturday they are predicting a high of 46 degrees, so it will feel like spring.  Sort of... The animals will be happy to get out and about.

Still no signs of the goat giving birth.  Though I'm glad that no babies were born during this week's freezing weather.

In going along with my "eat like a European" plan, last night's dinner was left-over roasted rooster tossed onto a salad with balsamic dressing and a few homemade croutons.  It was enough.

 

 

Balsamic Vinaigrette

The all-time favorite, most used vinaigrette in my house. Enjoy!

Balsamic Vinaigrette (Basic Recipe)

3 Tbsp of quality Balsamic Vinegar

2 Tbsp of extra virgin olive oil

1 Tbsp of Dijon mustard

A pinch of sugar

Whisk all ingredients together and store refrigerated in a small mason jar for up to 3 weeks.