I hate being cold. Hate-hate-hate-hate-HATE it. But I also hate heating a whole house full of rooms to a comfortable temperature when I can only occupy one at a time. It isn’t a rational objection, nor–thanks to circumstances I am daily thankful to live in–is it a financial problem. It’s strictly a philosophical reluctance of the “NOOOOOO, THIS IS RIDICULOUS!” kind.
In practice, this philosophical struggle results in me turning the house thermostat way down & finding ways to heat small parts of it to toasty, tropical levels. Some methods are straightforward. For example, due to the way the house is ducted, closing my office door will keep it 10º to 15º warmer than the rest of the second floor. And the gas insert in the living room fireplace makes it the world’s most decorative, highly-efficient space heater.
But when the outside temperature drops into negative numbers (negative in Fahrenheit, yikes!) I have to get really creative to keep things warm without cranking up the heater. Keeping the oven going is my go-to method for raising the temp in several neighboring rooms.
Warm rooms AND hot food. It’s a win-win.
Below, is a list of my favorite foods for cold, snowy days, chosen as much for their cooking requirements as for their tastiness. Listed in no particular order, most with links to past blog posts where I did recipes & suchlike. Looks like I should blog my soup & baked apple experiences and make this a complete list of Greatest Recipe Hits. Something for the future.
- Kitchen Sink Biscotti. These require TWO bakes at moderately low temps. Twice the baking, twice the warm. They’re fantastic for dipping into hot drinks too, so it’s a triple win.
- Ham & bean soup. From scratch with dry beans. It cooks in a dutch oven at 250º for hours & hours. The house will fill with mouth-watering smells. This year I tested out a BBQ baked bean variant too. It is delicious.
- Oven Eggs. Like scrambled eggs with cheese & veggies, only poured into a baking dish & cooked in the oven for a long time.
- Oatcakes. Add milk, oil, salt, baking powder & a little flour to oatmeal to make a smooth batter, spoon it onto baking sheets, and bake until the rounds are dry and crisp. It takes an hour per sheet or more. And they’re yummy.
- Breads. All kinds, any kind, but no-bake loaves with an overnight cool rise and second proof after shaping is the BEST kind. First, there’s the no-fuss “just let it rise” part, then the “proof in a warm oven” part, AND the hour of baking part. My fancy new oven even has a proof setting, which makes it all delightfully easy & indulgent.
- Pantry casseroles. Vegetarian-style shepherd’s pie & chicken-rice pan-bakes are super easy to whip together from on-hand frozen & shelf-stable ingredients in less than 15 minutes. But they COOK for an hour or more.
- Swedish butter cookies. Another sliced bar cookie like biscotti, only even simpler.
- Baked apples. SO EASY. Peel. Quarter. Core. toss with cinnamon & cook in a covered dish at 300-325 for an hour-ish. This fall I had too many apples to cook or process, so I threw a bunch of peeled & quartered ones into the freezer. Turns out that they bake up EVEN BETTER after being frozen first. Kinda like an apple version of casseroles or soupos being better the second night, after cooling & reheating.
That’s it for the main post.
In Other News, I’m implementing proof corrections on my manuscript this week, then files go up to Ingram & Amazon, and then pre-orders go live!
FINALLY The First-Ever Official Dawnrigger Email Newsletter will be going out soon. Once pre-orders are live, in fact. Newsletter subscribers will be extra-special spiffy exclusives like early peeks at character art, so you’ll definitely want to sign up for it, if you haven’t already.
That’s all for now. Until later!
