Archive: Winter

20 Ways to Soup It Up -- Without Leaving the House

With the exception of a few places in southern Texas and Florida, the nation is under a severe shiver watch. Soup, anyone? If you're worried about having the time (or the ingredients) to whip up a pot of soup after a long day traipsing through the tundra, don't be. Chances are good that you have soup fixins waiting to be noticed in the fridge and the pantry. Soup is not meant to be complicated or over analyzed; make do with what you have on hand and you'll be delighted by the results, I promise you. Okay, you argue; I've got a pantry full of soup stuff. But how do I get started, and more importantly, how do I get -- and stay-- inspired? It looks like this arctic blast isn't going away anytime soon, and the same soup day after day could get old real fast. I am nodding my...


By Kim ODonnel | January 22, 2008; 10:51 AM ET | Comments (0)

Snow Day Salve

We interrupt our regularly scheduled blogfest with the following weather announcement: the Washington area is getting some snow today. However the storm continues, it's a safe bet that come suppertime, the weather outside will be slightly frightful, if not annoying -- conditions that call for a hot pot of stove-top defrosting magic. Red lentils: a most formidable Snow Day solution. (Kim O'Donnel) Don't worry; I'm not suggesting a two-hour kitchen production on this potentially challenging weeknight. In fact, the recipe below for red lentil soup (aka masoor dal) takes about 45 minutes, start to finish. Not everyone has red lentils on hand in their pantry, I understand. But if you're already making the requisite trip to the grocery store for bread, milk and toilet paper, I urge you to look for red lentils and pick up the accompanying aromatics that make this soup so satisfying. Alternatively, pick up a container...


By Kim ODonnel | January 17, 2008; 10:13 AM ET | Comments (22)

Bring on the Blood Oranges

As many of you know, I've got a thing for winter citrus. There's a fruit bowl on the dining room table, and it's brimming with peelable sun-kissed treats. My current citrus main squeeze, however, is the blood orange, which is making the rounds at area produce aisles. Still life, January style: A blood orange among its citrus brethren.(Kim O'Donnel) Although it may seem like old hat to citrus hounds in Texas and California (and Italy and Spain), where the arancia rossa thrives, I am swooning over my stash, as I know they'll soon vanish into the produce sunset. Aside from eating out of hand, which I heartily endorse as a mid-afternoon snack activity, the blood orange offers intriguing savory opportunities at the dinner table. If you've never had the pleasure, a blood orange is a heaven-sent combination of sweet and tart that sparkles on the tongue. Think navel orange mixed...


By Kim ODonnel | January 8, 2008; 10:45 AM ET | Comments (7)

The Foods of Solstice

According to the stargazers at the U.S. Naval Observatory, tomorrow, Dec. 22, is the first day of winter, beginning at 1:08 a.m. ET. It is also the shortest and darkest day in the Northern hemisphere, which means late rise and early to bed - and that at high noon, it's the farthest south in the sky. From a seasonal point of view, tomorrow is a day of both death and rebirth, because even though it's dark, the trees are naked and the squirrels have retired to their nests, the cycle is continuous, every day inching bit by bit towards longer days and the coming of spring in all its glory. Despite how frantic you may feel during the holidays, winter is a season of rest, restoration and reflection. Just last night, my friend Suzanne said that she was "looking forward to winter and being forced to spending time indoors." I...


By Kim ODonnel | December 21, 2007; 11:07 AM ET | Comments (0)


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