Let it snow

It’s been snowing for over 30 hours here in southern Vermont. When I look out our three by three picture window, I see a wall of snow. A foot of new snow since yesterday plus the sleet and freezing rain that’s been forecast as the cherry on top for later this afternoon has got everything on the agenda cancelled: appointments, school, Zumba class, play dates, and even my private chef clients. I’m trying not to worry about them. After all, they got along fine without me before.

But the truth is, even for a foodie like me, it’s been hard to deal with the whole eating thing lately.Getting to the store and hauling groceries around through the snow-engulfed parking lots have been difficult so we haven’t made as many trips for fresh produce and fruit. And with the sub-zero temperatures keeping us non-skiers inside, it’s hard to work up an appetite anyway. We’ve been eating down the cupboards until we can get to the store again, which will hopefully be tomorrow.

Here are the recipes I’ve made in the last few days with stuff that I had around.

  • Caramelized white cabbage and vidalia onions with balsamic vinegar
  • Sugar cookies made with pancake mix and decorated with leftover frosting from my son’s third birthday last week
  • Split pea soup flavored with toasted sesame oil because I have no ham hocks or bacon
  • Fried tofu with yummy stand-by soy butter glaze made from garlic, nutritional yeast, butter, lemon, and pepper
  • Chicken adobo (chicken thighs slow-cooked in a marinade of tamari, white vinegar, black peppercorns, and garlic)
  • New York Times half white-half wheat no-knead sourdough bread
  • Broccoli steam-sauteed with olive oil, salt and pepper

Not too bad considering the circumstances. But I’ve got to get inspired for my clients once this storm stops. I may not have much of an appetite this week, but they’ll be raring to go after a few days left to their own devices.

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            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
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            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
            • Flexible Scheduling
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            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
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            • Offers externship experiences to students for experience in the field.
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            • Ranked among the Best Online Bachelor’s Programs in 2015 by U.S. News and World Report.
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            • Has an average class sizes of 18 for undergraduate and 13 for graduate-level courses.
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            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
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            • Students get real-world experience through the required externship at the end of the program.
            • Curriculum includes laboratory sessions, academic preparation and hands-on experience.
            • Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
            • Accredited by the American Culinary Federation (ACF).
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