snow – SIMCHA FISHER

What’s for supper? Vol. 457: The Great Cornballio

Happy Friday! I am not, nor have I ever been, a Beavis and Butt-Head fan. Nevertheless, I am a Gen Xer and certain things are in my head for good. Uh-heh-heh-heh-heh.

Well, here’s what we ate this week:

SATURDAY
Leftovers with buffalo chicken

The kid whose shopping turn is an absolute buffalo chicken fiend. Whatever else we had this week, just assume she was slathering it with buffalo sauce.

She is also a thrift store fiend, and we ended up going to three of them, along with the regular shopping stops. I got a nice haul of neat stuff which I can’t remember right now. Not this:

or this:

but I do recall I got one of those clear bird feeders with suction cups, and also an intriguing pan.

Got home and realized it was for cake pops. I don’t really approve of cake pops. I’ve never actually eaten one, but I don’t even really like regular cake, and they seem like the gross version of cake. Although I do remember being asked, several years ago, to make a Dragon Ball cake, and this pan would have been an improvement over ye olde cabbage methode.

This was just while the balls were drying. There was an actual cake, not just a cabbage!

The balls were made of rice krispie treats and candy melts. Like Disney says (or I guess used to say), it was wrong then and it’s wrong now. Oh well.

Anyway, my obvious task now is to encourage someone in the house to get into Dragon Ball, so I can use my new pan. Either that, or . . . what else has balls? Not the democratic party, heyyyo.

I also wonder if I can use this pan as a Jell-o mold. I’m not sure if the two halves fit together tightly enough. I’m also not sure why I would need Jell-o balls, but you never know.

SUNDAY
Chili verde, corn balls

Sunday as we got out of Mass, the Big Snow began to fall. I had already planned to spend the day cleaning the landing (after cut up and expelled the bunk bed a few weeks ago), and I had lots of argy-bargy energy to work off, so that worked out well. I emptied a closet, sorted everything in it and bagged it all, cleaned the closet, filled it back up with one kid’s art supplies and another kid’s please-come-get-your-stuff stuff; bagged and stuffed another kid’s stuff into the newly accessible attic, threw out seven bags of trash, listed a couple of desks on a buy nothing group, put a shelf back together, told Corrie she can have my father’s old glockenspiel, and organized the hell out of what was left. Much of which was EXTREMELY misc. in nature.

So the area doesn’t look beautiful, but you can now walk through it, and you can open the attic door again, which meant I could finally put away the Christmas stuff, which had been taking up half the dining room table since Epiphany. Of course now we have a haunted glockenspiel downstairs, but you can’t have everything.

Before I tackled that, I got supper started. The rest of the family was managing the shoveling (once the snow started, it just kept coming, and we eventually got about two feet), so I thought spaghetti and meatballs would be a good, hearty meal; buuuuut I forgot to defrost the meat. No matter! Chili verde is also nice and warming.

Here’s my recipe for that:

Jump to Recipe

I seasoned and browned the chunks of pork, and roasted up the assorted peppers, the onions, and the garlic and tomatillos

made a nice green salsa in the food processor with the vegetables plus some cilantro, and then put the meat and the salsa in a pot to simmer the rest of the day.

When it got close to supper time, I made a big pot of rice and realized, to my delight, that I could use my new pan to make CORN BALLS. Here’s my corn bread/muffin recipe:

The pan is in two pieces, and it’s supposed to have silicone clips or clamps to hold it together during baking, but those were missing; so I used those metal clips on rings that are designed to hold cafe curtains. Worked fine. I very slightly overfilled the cups, filling each one a little more than halfway (a single recipe made more than enough for 18 balls), but this just resulted in each ball having a cute little baked cap on top, which was easy to pop off and eat.

I opened the pan and used a spoon to carefully pry the corn balls out, and was able to get most of them out intact.

If I had baked them a few minutes less, probably they would have been the same color top and bottom. But aren’t they so cute? I loved them. I like the top crust of corn muffins, and these were encased in top crust, with piping hot, tender corn bread inside.

So we had rice and chili verde, with sour cream and fresh limes, with corn balls.

I had somehow lost the extra cilantro I set aside to top it, but that’s okay. The chili was delicious, very spicy and savory. Damien and I and the dog were the chief corn ball appreciators. I feel like, when I was a kid, I would have KILLED for corn balls, but kids these days are built different, I guess.

MONDAY
Onion soup with croutons; ham, egg, and cheese sandwiches

School was cancelled as it continued to snow and snow and snow. The ducks did not care at all. They just wallowed around yammering, same as they do the rest of the year.

The snow eventually got too deep for them to get to the stream, though, so I had to give them hot water in a pot, which they also yammered about. If you ever want some top-notch yammering, I do recommend ducks.

In the morning, I started cooking a big pot of onion soup. Here’s my recipe, which is very basic, and you can adjust the proportions as you like.

Jump to Recipe

By the way, if you’re cutting onions, all you need to do is breathe through your mouth and not your nose, and your eyes won’t water. I don’t know why it took me my whole life to learn this, but it’s true.

I made a bunch of croutons with stale deli rolls, lots of melted butter, and salt, pepper, and garlic powder, and toasted them slowly in a 300-degree oven.

Li’l hot crouton action shot for you, uh-heh-heh-heh-heh-heh-heh.

For the main dish, I had found a new recipe I was kind of excited about: No Washing-Up Ham, Egg, and Cheese Bowls from Recipe Tin Eats. You cut the top off a roll, hollow it out, line it with ham, crack an egg inside, top it with cheese, put the top back on, wrap it in tinfoil, and bake it until the egg is as cooked as you like.

I had bought some nice rolls, but they were stuck together enough that I figured I could get away with baking them in twos, so I made eight big ones, uh-heh-heh-heh. I cut them like subway sandwiches, and cracked two eggs into each sandwich. There was a tiny learning curve when I realized I need to angle the cut in such a way as to keep the egg inside, but it was easy to correct the ones I did wrong (I just cut off a little wedge of bread and stuck that under the ham). Forgot to take a pic where you can see the eggs, but they are under the cheese:

It took CONSIDERABLY longer for the egg to cook than the recipe said; but she does say that the cooking time will depend on how thick you cut your bread. Also I think my oven runs a little cold. So I kept peeking and peeking inside the tinfoil, and finally after probably 40 minutes, the whites of the egg were cooked, and the yolks were set.

I thought these sandwiches were SO GOOD. The bread was hot and crisp around the edges and top and soft inside but not soggy, the egg was cooked perfectly, and the cheese has oozed and baked onto everything. Heartier than a typical breakfast sandwich, but not greasy like grilled cheese. LOOK at that jammy yolk.

And, as the name says, there is no clean-up, because each sandwich is wrapped in tinfoil. You can also prep these sandwiches ahead of time, because the ham prevents the egg from touching the bread, so this would be perfect for, say, a sleepover breakfast, or brunch for a crowd.

To my great sorrow, the rest of the family thought they were okay at best. One reviewer pronounced them “nice and hot.” Oh well! You’ll never know if you don’t try. The onion soup was pleasant, and it was a filling and warming meal, if not a group favorite.

Damien forbade me from shoveling, presumably because I’m just too pretty. He had the kids shovel in teams, 20 minutes at a time, and he got hot chocolate and cookies for everybody, and everyone was actually really cheerful and upbeat all day. Including the dog. Especially the dog.

TUESDAY
Roast chicken with optional buffalo sauce; big salad; cheesecake

Tuesday there was a two-hour delay for school. People were still digging out from the snow, and it was just so dang cold. I don’t remember what I did all day. It’s possible I did some writing, which is a thing I’ve been hoping to break into, but it’s very hard.

I roasted up a bunch of chicken drumsticks with olive oil, salt, pepper, onion powder, and garlic powder

One of the kids mentioned it would be nice to have a big, beautiful salad, so I was happy to oblige. We don’t have tossed salad very often — I’m a big believer in setting out individual bowls of this and that, so people can build their own plates — but this was pretty popular, so maybe I’ll do this more often.

Revolutionary, I know. “I served a tossed salad to my family, and they ate it!” food blogger marvels. But seriously, it’s so easy to get stuck in routines, and it didn’t even occur to me that people might like a regular old salad.

So, not a groundbreaking meal, but tasty and nice. We had plenty of leftover croutons from the onion soup, too.

I had my salad without dressing because, even though I am currently Quite Fat, I think there’s a possibility that someday in the future, I might take a crack at being Somewhat Less Fat Again, and I don’t want to ruin plain salad for myself. I like plain salad perfectly fine, and don’t feel like it needs dressing, and that may come in handy. Look, if you didn’t want crazy talk, you should have skipped this entire post.

I think I forgot to mention that we also had a heart-shaped cheesecake with chocolate-dipped strawberries at some point. I was trying different decorations and things, to see what might sell for Valentine’s Day, and this one came out looking kind of dumb, so we ate it.

Out of curiosity, I weighed it first, and

I think I need to start charging more. That’s a lot of cheesecake! Uh-heh-heh-heh-heh-heh-heh

WEDNESDAY
Spaghetti and meatballs

Wednesday, Benny took a tour of the Catholic high school to see if she likes it for next year. Facebook memories showed me that, on this day seventeen years ago, we also took a tour of the Catholic school. Back then, we were still homeschooling, and just starting to consider other possibilities. In the last seventeen years, the Catholic school has changed leadership several times, and our family is . . . honestly, me from seventeen years ago would find us unrecognizable. I don’t even know. Some of the changes are good, some are not. Whatcha gonna do. Anyway, she took a tour and found it “fine” and “nice and hot.” Just kidding, she just said it was fine. Gonna check out a newish charter school next, and we shall see. Maybe it will just keep snowing, and we will all just stay home forever.

I finally got around to updating my meatball recipe, although it’s still pretty basic and, like so many things, adjustable according to tastes and needs.

Jump to Recipe

I skipped the parmesan cheese (I saved it for topping) and had a pretty heavy hand with the Worcestershire sauce, and they were tasty.

And that’s-a my meatball story.

THURSDAY
Chicken wraps, baked potatoes, brief thought of salad

Thursday I got up and it was 47 degrees in the house, which is not ideal. We knew we were a little low on oil, but all this week we were overtaken by events, and boop, we ran out of oil. I stayed warm by going into a bit of a cleaning frenzy. There are several things (besides the general insanity in the news) that are making things pretty arghy inside my head right now, and honestly, that is the only way cabinets get cleaned out and wiped down, or grout gets scrubbed.

I also baked six mini cheesecakes with pretty pink and red borders, and thennnnn dropped them.

Happily, I had already planned a nice, easy dinner, which was just frozen chicken tender wraps with shredded pepper jack cheese, shredded lettuce, and ranch dressing. I baked a bunch of potatoes and served them with some fake bacon bits I had bought on a whim.

I haven’t had fake bacon bits in decades, and oof, they were not good. One of the kids said they taste like dog treats, and I was gonna say, “How do you know?” but then I realized I was thinking they taste like Play Doh, and, well. Anyway, the kids did like them, so I guess that’s a win. I liked my wrap.

I did get another cheesecake order, just a plain one with blueberry topping, and I managed to bake that without accidentally throwing it out the window or dropping an anvil on it anything.

FRIDAY
Mac and cheese

Just regular old mac and cheese. I will probably squirt some hot sauce in there Uh-heh-heh-heh-heh-heh-heh

5 from 1 vote

Spicy Chili Verde

You can decrease the heat by seeding the peppers, using fewer habañeros, or substituting some milder pepper. It does get less spicy as it cooks, so don't be alarmed if you make the salsa and it's overwhelming!

Ingredients

5 lbs pork shoulder
salt and pepper
oil for cooking
2 cups chicken broth or beer (optional)

For the salsa verde:

4 Anaheim peppers
2 habañero peppers
4 jalapeño peppers
4 medium onions, quartered
12 tomatillos
1 head garlic, cloves peeled or unpeeled
1 bunch cilantro

For serving:

lime wedges
sour cream
additional cilantro for topping

Instructions

Preheat the broiler.
Pull the husks and stems off the tomatillos and rinse them. Cut the ends off all the peppers. Grease a large pan and put the tomatillos, peppers, and onions on it. Broil five minutes, turn, and broil five minutes more, until they are slightly charred.
When they are cool enough to handle, you can at this point remove the seeds from the peppers to decrease the spiciness, if you want. If you roasted the garlic in its peel, just squeeze the insides out and discard the peels.
Put the tomatillos, peppers, garlic and onions in a food processor or blender with the garlic and cilantro. Purée.
In a heavy pot, heat some oil. Salt and pepper the pork chunks and brown them in the oil. You will need to do it in batches so the pork has enough room and browns, rather than simmering.
When all the meat is browned, return it all to the pot and add the puréed ingredients.
Simmer at a low heat for at least three hours until the meat is tender. If you want thinner chili verde, stir in the chicken broth or beer. If you don't want the pork in large chunks, press the meat with the back of a spoon to make it collapse into shreds.
Spoon the chili verde into bowls, squeeze some lime juice over the top, and top with sour cream and fresh cilantro.

5 from 1 vote

Simple French onion soup

Serve with a piece of toasted baguette at the bottom of each bowl. Finish with cheese on top.

Ingredients

4 Tbsp butter
4 cups onion, thinly sliced
1 Tbsp flour
1 tsp white sugar
4-6 cups beef broth (can also use chicken broth or a combination of water and white wine)
pepper
parmesan or mozzarella cheese

Instructions

In a heavy pot, melt the butter and then add the onions. Cook very slowly over a low heat for about an hour, stirring occasionally, until the onions are very soft and somewhat darkened.
Stir in the sugar until dissolved. Stir in the flour and mix to coat.
Add the broth (or water and wine). Add pepper to taste and simmer for at least 30 minutes, preferably longer.
Serve with a hunk of toasted bread in the bottom of each bowl. Sprinkle cheese on top, and if you have oven-safe dishes, brown under the broiler to form a skin on top of the soup.

Meatballs

Make about 100 golf ball-sized meatballs.

Ingredients

3 lbs ground meat (I like to use mostly beef with some ground chicken or turkey or pork)
4 eggs, beaten
2 cups panko bread crumbs
4 oz grated parmesan cheese (about 1 cup)
1/4 cup Worcestershire sauce
salt, pepper, garlic powder, oregano, basil, etc.

Instructions

Preheat oven to 400.
Mix all ingredients together with your hands until it's fully blended.
Form meatballs and put them in a single layer on a pan with drainage. Cook, uncovered, for 30 minutes or more until they're cooked all the way through.
Add meatballs to sauce and keep warm until you're ready to serve.

What’s for supper? Vol. 242: Vindaloo! Couldn’t escape if I wanted to!

Hey! Didn’t get a food post out last week, but I have a decent excuse this time: We got about forty inches of snow

and lost power for three days. We had a drought this summer, so the trees are brittle, and tons of them fell on power lines, including the ones right across the street from us.

We have a well, which is run by an electric pump, so that means we also didn’t have water for those days, and that means we had to buy water (in the next town, because the stores here were closed, because the power was out) to flush the toilets. Yes, you can melt snow to get water to flush toilets, but if you’ve actually ever done this, you’ll know it takes about a roomful of snow to melt down into about three cups of rather smelly water, which is not enough to flush two toilets that ten people have been using; and also, if you are trying to keep your house warm, I do not recommend bringing in a roomful of snow to melt, with a heat source that you do not have! Everything was like that: Yes, there is a sort-of kind-of solution, but is it better? Unclear. The dog, at least, had a wonderful time. He always has a wonderful time.

Anyway we survived by the light of candles and light sabers,

and we didn’t have any babies or toddlers, so that made it easier. I had just bought a ton of comforters on clearance, so we had plenty of bundling material. We even lucked out in that I hadn’t done the weekly shopping yet when the power went out, so all we lost was a pack of ground beef. And we are now the proud owners of a small but decent generator, and all my baby trees survived, and we’re very, awfully tired of board games and turkey sandwiches.

The power came back on last Friday, which was St. Patrick’s day, and our bishop did give a meat dispensation, so we popped out and put together a nice meal for that: Irish breakfast with all the parts we actually want, so no blood sausage or anything dyed green, but sourdough toast, fried mushrooms, beans, roast tomatoes, roast potatoes, bacon, and eggs fried in bacon fat.

Very tasty, because how could it not be. I got cherry tomatoes this time, rather than attempting to roast slices of large tomatoes, which are insanely fragile. I mean who isn’t these days, but the cherry tomatoes was a good idea.

SATURDAY
Hot dogs and smile fries

I actually love hot dogs. The kids act like it’s some terrible thing when we have hot dogs for dinner, because they are barely American, possibly barely human.

SUNDAY
Antipasto plate, pasta and ragu, garlic bread, vanilla bean panna cotta with fresh fruit

Sunday was St. Joseph’s day. We usually have a big Italian feast with several courses, but we were still sort of in shambles from the power outage, so we kept it on the modest side. I put together two big antipasto plates with various cheeses, cured meats, olives, sun-dried tomatoes, and fruit

and yes, I was worried I hadn’t bought enough food.

But I had.

Damien made a wonderful ragù with veal, pork, and pancetta. Wow, it was good. Like especially good. He uses this recipe from Deadspin, but it comes out different every time, and it was so savory and lively.

We had a bunch of bruschetta for the antipasto, and garlic bread for the pasta. And Italian ices, and then also for dessert, I made something I’ve been wanting to try forever: Panna cotta. I used this recipe from Serious Eats and started infusing the cream and milk with vanilla bean pods the night before.

You rub the vanilla bean seeds into the sugar, which feels very fancy. Then in the morning, I bloomed some unflavored gelatin powder in milk with vanilla extract, warmed up the cream, scraped the insides of the vanilla bean pods into it, and whisked in the gelatin mixture and the vanilla sugar. Then I just poured it into ramekins, covered them with plastic wrap, and let it chill for the rest of the day.

Shortly before dinner, I mixed a little sugar with blueberries, blackberries, and raspberries. I didn’t want them to break down a lot, so I didn’t do this far ahead of time. When it was dessert time, I ran a knife around the inside rim of the ramekin and then slammed them upside down on a saucer, and they came out well. Topped with the sugared fruit, plus some slices of mango, and oh it was so pretty

We also had some kind of fragile almond cookies on the side, I forget what it was called.

I’ve never had panna cotta before, but it was a wonderful texture, silky smooth, and very creamy and refreshing. The vanilla bean specks had gathered at the bottom, so they were strewn all over the top of the glossy turned-out panna cotta and looked very elegant.

Some of the kids opted to keep theirs in the ramekin and just eat them like cup custards. This is also a normal way to serve them, although people like to make them in glass containers, even wine glasses, if they’re going to serve them this way.

So, very pleased with this foray. Damien, who isn’t a big fan of custards and such, thought they were great. I see many kinds of panna cotta in our future! You can put whatever you want in there.

MONDAY
goblin food

Monday I served a truly terrible meal of very burnt chicken nuggets, a wad of very underdone hash browns, and dried-out leftover pasta.

This kind of meal can be made more appealing by taking pains to make the table attractive. You can achieve this look by not clearing away yesterday’s dessert trash. Follow me for more etc. etc.

TUESDAY
Reubens, chips

Tuesday there was still corned beef on sale, so I threw a few hunks in the Instant Pot for a few hours, and we had the meat sliced on toasted marbled rye bread with thousand island dressing, Swiss cheese, and sauerkraut.

Wish I had run the whole sandwich under the broiler to melt the cheese, but it was still quite delicious. I really don’t miss boiled dinner at all. Corned beef is great, but it needs to be squashed in among other tasty things, not just lying there like a cadaver.

WEDNESDAY
Pork vindaloo and rice, pineapple

I was having a conversation about real mindfulness with my family — about the experience of deliberately standing as nothing but a witness — and the tremendous sense of gratitude that often arises when you’re able to shift into this mode. I realized this happens to me often while I’m cooking, which explains why this isn’t really a recipe blog, per se, but more of a food experience appreciation blog (as well as a big family slice of life blog). And it explains why I often forget to taste while I’m cooking, which I have frequently felt very guilty and stupid about. It’s because I’m not thinking about the end result, but just feeling overwhelmed with the beauty of the things passing through my hands, the colors and sensations and smells and patterns. This does not make for the best food, necessarily, but it makes my life better!

Anyway, Indian food is very conducive to this kind of experience. Just assembling the ingredients almost always puts me in a different frame of mind. Everyone had been sick for several days with a nasty head cold one of the kids brought home, and I was very optimistic about knocking that out, at least while we were actively eating, when I saw what was going into the marinade for this pork vindaloo

This isn’t even as many peppers as the recipe called for (I was doubling it), but it was all I had. So it’s guajillo peppers, garlic, ginger, cinnamon sticks, tamarind paste, cumin seeds, cloves, peppercorns, and turmeric, sugar and kosher salt. The recipe calls for white vinegar, but I only had cider vinegar.

It’s quite easy. You just make a paste out of all the ingredients above. You just bash them all together until they’re a sticky paste, and then marinate cubes of pork in it. The recipe calls for pork butt and also pork belly, but I just went with the butt. As I often etc etc.

Marinate a few hours

and then add some water and simmer it up along with sliced onions for a few more hours, and then that’s it. You serve it with rice, and throw some cilantro on top.

OH IT WAS GOOD.

Immensely tender, and the sauce was spicy, yes, but not blast-your-head-off spicy. Just enough to make your nose tingle. It was also tangy and a little bit fruity and a little earthy, and wonderfully nourishing and warming.

I had a second helping of rice with just the sauce with little fragments of meat it in, and it was a joy. Wonderful recipe. The kids liked it! This may have been because I really talked it up ahead of time, and purposely acted very excited and happy about it, and mentioned many times that it was called “VINNNDALOOOOO,” but it’s not the kind of thing that they usually like.

I also cut up a few pineapples that were hanging around, and that was not the absolute ideal side, because they were extremely acidic. Mango or something a little more mild would have been better. But it was a wonderful meal all the same. Vindaloo! Knowing my fate is to be with you!

If you use the recipe, be sure to save it, as Bon Appétit only gives you a certain number of free views.

THURSDAY
Chicken enchilada bowls

Thursday we had school conferences right before dinner, so I prepped everything ahead of time, and we had an unsophisticated but tasty hot meal waiting for us, and everyone liked it.

I dumped a bunch of chicken legs in the Instant Pot with a can of red enchilada sauce and some diced tomatoes and chiles, and pressed the “poultry” button. When it was done cooking, I fished the chicken out, pulled the meat off the bones, and transferred it to the slow cooker along with the tomatoes and enough of the sauce to keep it from drying out.

I chopped a bunch of scallions and cilantro, sautéed some frozen corn in olive oil to give it a little char (it’s dumb, but everyone loves it this way) and put that in a bowl, and set out shredded pepper jack cheese, sour cream, corn chips, hot sauce, and Taijin seasoning. Then I set up the Instant Pot again with rice and water. When I was on the way home, I texted one of the kids to press the “rice” button, and when I got home, I heated the corn in the microwave.

Boom, hot dinner, with cheese.

One of the kids told me, “Jolly good meal, mother. I said that in a silly way, but I meant it.” When a kid stops to make sure you know they’re sincere, you know they’re sincere.

FRIDAY
Pizza

Just pizza. No tricks!

And I still haven’t written up Corrie’s under the sea cake! I think I will have to give it its own post, as it was quite a journey. It is the reason I happened to have unflavored gelatin in the house for panna cotta.

Oh, one more thing, I got a big sack of flattened rice, something I just found out about (by seeing it on the shelf), which I haven’t had a chance to use yet, but I’m pretty excited about it.

Apparently it is parboiled, so you barely need to cook it, and Indians use it for all kinds of things: A quick, cozy breakfast, savory or sweet, a side dish with vegetables and potatoes, or you can fry it, or you can do whatever you want. It’s healthier than white rice because it hasn’t had as many nutrients polished away.

A cold day a long time ago

On the very coldest mornings, my mother used to wake us up by saying, “It’s cold out, girls! It’s ten below! It’s twenty below! It’s very, very cold!”

Why she did this, I cannot imagine. I was already, and still am, the most reluctant bed-leaver possible. Like so many things, getting out of bed made me cry, and I used to try to explain what a shame it was to ruin such a good thing, such a shame, as if they didn’t understand it was warm and soft and comfortable and safe under the covers, and cold and dark, harsh and demanding outside.

But my mother did make hot cereal most mornings. Incredibly, she often made several different kinds, so we could choose: Corn meal mush and Maypo and Wheatena, or oatmeal and Maltex and farina. These are things my children would reject with horror and alarm, but imagine coming down on stiff cold legs in holey socks into the chilly kitchen, and there in the double boiler, your mother has made something just for you, something warm and fragrant and faintly sweet, and you can pour a river of milk and sugar over it and bury your face in it. Maybe even get the nice wooden bowl that smells a little weird, and the spoon with the flying noodles carved in the handle. My kids think Pop Tarts are a treat in the morning. They have no idea.

There were hot water radiators in every room, and when we could afford to heat them up, I kept a lump of wax from my Halloween vampire fangs stuck handily to the warm side, to keep it supple and chewable. But we had some lean years when the radiators stayed stone cold through the winter, and the whole entire house, with its many large, high-ceilinged rooms, had to grab a little heat from the coal stove in the living room downstairs. My father, a Brooklyn boy, found himself knocking apart frozen lumps of coal with the blunt end of an awl so he could shove them into the black belly of the stove, where they would hiss and fry demonically and eventually send out green and blue and white waves of hot, hot flame, hot enough to burn your skin off if you ran or roller skated past the stove too fast and let your arm touch down. Which we always did, every winter. We could proudly point to the scraps and patches of grey skin that used to be ours, now part of the stove.

And we walked to school. I was in first grade and my sister was in third, and the school (I looked it up) was over a mile a way, but nobody thought twice about sending us out all winter to struggle through the snow to school together. Well, my mother did think twice, which is why she insisted we wear our humiliating one-piece belted snowsuits purchased at some godforsaken Army Navy surplus store. My classmates were all decked out in glossy, two-piece ski sets in quilted mint green or lavender, but I had some miserable olive green monstrosity, or is is possible they were bright orange? They were the color of humiliation, that no other child was ever forced to wear or even know about. For the first few days when it was cold, very cold, ten below, twenty below, tears of humiliation ran down my chin and froze onto the heavy duty zipper as I trudged to school.

But when we got to school, I forgot my shame. Because on that playground, there was something excellent.

Behind the school was a hill, a hill that was tremendously steep, so steep you had to scramble on your mittened hands to get up it. You would scramble as high as you could, until you met the line, and then you would wait with all the other kids, bouncing your butt against the chain link fence, knees trembling in the cold, sucking anxiously on the strings of your knit hat, waiting your turn.

This was a sliding hill. A sliding hill extraordinaire, a rocket hill. The sun beat down on this hill all day long, and it turned the steep slope into one long, solid, glittering tongue of ice. All you had to do was sit at the top and wait for gravity, or a little shove between the shoulders from the kid behind you. Down you would zip with a high singing sound on your bum, no sleds needed or allowed. The teachers only let you near the hill if you had on the proper snow pants, SUCH AS A BEAUTIFUL THICK ONE-PIECE OLIVE MONSTROSITY FROM MARSEN’S ARMY NAVY DEPARTMENT STORE.

And sometimes a kid would flip over and bloody their lips or bonk their skulls, but mainly it was a wild shot through the frigid air straight into the afternoon sun. Pure blind glory. It was over too soon, and you’d be left spinning and scrabbling at the bottom like an upended turtle, trying to get out of the way of the next kid hurtling down the chute.

Sometimes, when the teachers weren’t looking, that bully Lance would give you a “whitewash,” shoving your face into the snowbank and scrubbing it back and forth brutally until you cried, your face burning red with melted snow trickling down your neck. But nothing could make you give up your spot in line. Three or four times you could go down after lunch recess, if you didn’t waste time.

Anyway, they turned that school into condominiums a few years ago. It’s a nice building, so why not. High ceilings, hardwood floors, huge windows. I haven’t driven by to take a look. What if the hill isn’t as steep as I remember?

It really was colder then. We were further north than I live now. And the winters were really longer than they are now. And the sky was bluer, and the air was sharper, and the snow was deeper. The snow isn’t white; it’s blue, and it’s yellow, sometimes purple, or green. People think that, because New Hampshire is cold, it’s dark all winter, but it’s not. The sky is blue, high blue, and the sun shines in a particular, piercing way, that hurts and gladdens at the same time.

What cold days we had. How hard it was to get out of bed. How fast we went down that hill.