Snow Days. Mid-week, they’re life-slowing brakes that kids crave and grown-ups part-welcome, part-dread.
But if snowy days are good for snowboot and sled sales, snow days can also be gentle reminders of why the place we most want to be is called ‘home’ and how little control, really, we exert in our lives.
So give in. Be with the snow.
Once the flakes begin to transform our familiar neighborhoods into other-worlds, stop, watch, listen.
And as the white mantle muffles and then silences, fill a pot with cider, pull out the Monopoly box, dust off that get-around-to-it-soon novel by the bed. Make soup, bake cookies. If you must, clean the basement, organize a closet.
But for a few hours, a day or two at most, your life belongs to the snow.
Soon enough, it will be yours again. The plow will move through, the drive will need shoveling. And life, again, will move full speed.
WINTER PESTO with PASTA
Time-to-table: 30 minutes
Makes 1½ cups pesto (enough for 1½ pounds pasta)
- Dried or fresh pasta (2 ounces per serving)
- 1 cup toasted walnuts
- About 5 ounces (4 cups) fresh spinach
- 1 cup (or more) good grated Parmesan
- 4 large cloves of garlic
- 1 teaspoon basil
- 1 teaspoon oregano
- 1/2 teaspoon kosher salt
- Pepper to taste
- 3 – 4 tablespoons good olive oil
Bring salted water to a boil. It takes 20 minutes to make the pesto, so time the pasta so it’ll finish cooking then. Drain, return pasta to hot pan.
Blend all pesto ingredients except olive oil in a food processor and process until smooth, cleaning sides occasionally. Add olive oil a tablespoon at a time until pesto achieves consistency of creamy peanut butter.
Toss pesto with hot pasta, about ½ cup for every 8 ounces of pasta.
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