It’s really hard to believe that just a week ago, we were buried under two+ feet of snow. It’s warmed up considerably here, and our winter wonderland has almost completely disappeared. Our snowman was the hardest hit — he’s spent the last few days looking like the headless horseman of Sleepy Hollow. We’re a sinister household.
On the blog today and in my heart, though, it’s still winter, with all of its cozy sweaters and warming soups. During Snowzilla, I spent two days making a chicken and white bean chili with broccoli rabe and all sorts of other good stuff. This might sound extremely elementary to the expert cook, but I recently switched from using canned beans all of the time to taking the extra step of soaking dried beans and cooking them myself. Do you do that? It makes such a huge difference in the flavor and texture. Now that I’m doing that, canned beans taste mushy and salty to me.
But, before I get to the recipe, I have to share some photos of the snow from last week. Snow brings out the kid in me. I can’t help it. Growing up in the South, whenever it snowed I scraped together the few flakes that would fall from the sky to make a single snowball and would sled on snow-sprinkled asphalt. Having real snow — and a lot of it — well, I kind of geek out about it.
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