I’ll fess up to being downright grumpy most of Saturday. I shoveled the walk three times. The wind howled on my dog walk, chilling through my Barbour jacket, down jacket, snow pants, knit hat with ear flaps, and my shearling mittens. And my nose was running, but I didn’t want to take the mittens off the get to the tissues that stocked in every coat I own.
I will stop complaining now. It’s not even officially winter. My home is warm. My daughter is delightful. I had a Friday night alone (beaux out of town and daughter at an overnight), so I could watch what I wanted. I updated software on my printer and cursed out loud and didn’t have to apologize to anyone. When that was over, I turned on the tree, made a cup of tea, and plopped onto the couch, where the dog joined me.
By Saturday night, I kicked the Grinch out of the house. I made the batter for four batches of Christmas cookies, which I will bake today. I am not sure why, since I don’t have an office to take them to. One of the drawbacks of working from home, and a situation I am working to remedy.
This morning, before the dog even begged, I dug my snowshoes and poles out of the container in the garage, loaded them and the dog into the car, and headed to Pleasant Ridge Park before 8 a.m. Halfway through our trek, my hat came off, my mittens off, both coats unzipped, and my mood was greatly improved. I made a pot of real coffee in the Chemex, took a shower, and figured out dinner.
I shop at McDonald’s Meats in Girard about once a month. When I’m buying whatever cut of meat took me there, I stock up on emergency dinner supplies. The meat is vacuum packed and frozen, which preserves its freshness. It also saves me from having to buy in bulk and then repackaging and freezing. Last month, I bought a couple of small beef tenderloin steaks to grill. I never got around to it, so these are the protein component for tonight’s dinner.
You typically grill or roast beef tenderloin, or wrap it in pastry (a laWellington). Since the grill is under about a foot of snow and Wellington is just too involved, I wondered about turning it into a stew. While this seems an expensive cut of meat to “stew,” is usually reserved for very tough meats that need tenderizing. But using tenderloin has a couple of advantages, as long as you don’t overcook it. First, it takes less time to cook the dish (less than an hour compared to about 3). Second, it is such a lean cut, that it benefits from being immersed in a richly flavored wine sauce.
So after a day divided between the outdoors and the oven, I’ll be glad to settle into a big bowl of Beef in Chianti tonight.
When Mother Nature gives you snow, you’ve got to strap on the snowshoes. (And dig the tenderloin out of the freezer).