Winter, Walking, and Warmth

Man, we're having a blizzard. Serious snow. Went for a long walk earlier and enjoyed the hell out of myself. I love walking and I love walking in snow. (*1)

Speaking of which: Last year, my ten-year-old boots finally shot craps. All I wanted another pair just like them (they were Merrells) but, of course, the company no longer makes that model. (Of course. I mean, if it's a great product, why keep making it?)

So in October I started hunting for a new pair of snow/cold boots. Did an in-house test-drive of several. Kept coming across a kind made by Bogs.

Frankly, they looked so insubstantial that I kept skipping past. But after trying, and rejecting, a half dozen or so other brands of boots, and after seeing Bogs on offer from reputable companies, I decided to do a little investigating. The company claims its boots are insulated down to forty below (!) and waterproof. Truth be told, that sounded too good to be true, especially given their appearance: most winter boots are clunky, leathery, hardware-laden affairs, but these are sleek, streamlined, and minimalist.

But I found some at Zappos, and as we Z. fans know, it costs nothing to try shoes from Zappos. So I ordered a pair.

They fit. (Major deal with me: I'm 5'10" and most shoe/clothing manufacturers don't bother with tall people.) They were comfortable. I wore them a couple of times in freezing temps and my feet definitely stayed warm.

But today was the Big Test: Would my feet stay both dry and warm during an hour-long walk in seven inches of snow? YES! And because I got the tall model, my calves and ankles stayed dry, too.

So. Will they last ten years, as my last pair did? I dunno. Check back with me in, oh, four, five years.

Meanwhile, Bogs is now on my list of Things I Love, and I'm equipped for winter: My ten-year-old coat (basically this coat, but the old model) is fraying at the cuffs but otherwise up to the task. (I dread the day I have to replace it. I love the damn thing. Plus it actually comes to my knees.) (I'm thinking of trying duct tape on the cuffs.)

And last year, I finally finally finally found a serious winter-weather hat. This guy. Perfection. It's warm, water-resistant, and the brim is bigger than it looks, which means it keeps winter sun off my face. (I have CLL and am fair-skinned, to boot, so sun is not my friend.) So. The weather outside is frightful, and our, um, furnace is so delightful. But I'm ready for winter.

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*1: Walking is good for heart, body, and soul. Plus it's the most efficient way to get from Point A to Point B.

Tom Philpott on Food and "Class"

There's a ton of garbage written about the American food system. (No pun intended. Really.) Inaccurate. Misleading. Muddle-headed. Etc.

Indeed, there aren't many food writers to recommend, but one I do read regularly is Tom Philpott. I don't always agree with him --- indeed, most of the time I don't --- but he works hard to present facts and argument rather than blather and nonsense.

A fine example of his work is in his most recent post at Grist. Good reading from a smart guy. (Although the historian in me must note that he's off about about fifty years in his comment about an "official" policy of cheap/affordable food.) So, if you're interested, take a look. Better still, bookmark the Grist site. (Tom is also at twitter as @tomphilpott.)

Now Playing: 3 Journeys to a Holy Mountain

By Alan Hovhaness. Stunning.

Year-End/New-Year/Random Roundup/Wrap-up

How's that for use of slash marks?

The lovely Bryan Kolesar at BrewLounge is once again running a brew-round-up, in which he asks various beer types to opine about the current and future years. His own take is here. Part One of "others'" views is here.

Elsewhere in the net-o-sphere, the equally lovely Stan Hieronymus has added more thoughts on his views about "lists." Leave it to him to be, well, thoughtful. Lew is up to his usual, so you should take a gander. Why? Because I like him. (Not, mind you, that I know the guy. I just like his smarts, talent, and wit.)

The folks at All About Beer finally (as in finally) have their new website up and running, so that's another place to visit.

Jay Brooks, a guy whose interests range far, wide, and in between, has a marvelous post about Gregg Hinlicky's portraits of brewers. The image of Fritz Maytag is a marvel. (Full disclosure: Fritz and I are friends, and the portrait captures the man's spirit and intelligence.)

Reminder: only a few days left to submit your beer photos to the 2009 contest. Tim Beauchamp has a number of posts worth reading (he's a ranter after my own heart).

And if you've ever wondered "What ARE the dimensions of a stainless steel firkin?" --- wonder no more. Tom has the answer.

In the Kitchen: Minestrone

"Minestrone" being a fancy, furrin word for "vegetable soup."

Every year about this time I make up a large pot of it. I portion it into containers and freeze it and then it's ready to during the year-end rush when we usually have family around. (This year the family doesn't get any: I'm stocking the freezer in preparation for the kitchen remodeling that will start the second week in January. Although "stuffing the freezer" is more like it; I'm filling every inch with enough food to last the three months with no kitchen.)

I don't know where I got this recipe. I think it orginally came from Gourmet magazine, but I'm not sure. In any case, I've been making this for about twenty years and it never fails to satisfy.

As always with a dish like this, the quantities and components are up to the cook. For example, I can't find good cannellini, and am too lazy to cook dried ones, so I used canned navy beans. I rarely remember to add the pesto (although it's a marvelous addition if you can remember). Etc.

At our house, this makes 12 servings, but we're old and eat small portions.

• 1 c. chopped onion
• 1 c. chopped carrot
• 1 c. chopped celery
• 1/2 c. chopped leek
• 1 or 2 cloves of garlic, minced
• 3 T. butter
• 3 T. olive oil
• 8 c. beef stock
• 35 oz. canned tomatoes, with juice
• 2 c. diced potato
• 2 cans navy or cannellini beans, drained
• 1/2 c. peas
• 2.5 c. zucchini, chopped
• 2.5 c. green beans cut into bite-size pieces
• 2.5 c. peeled, cubed eggplant
• 2 c. mushrooms, sliced thick
• 4 c. shredded cabbage
• 2 c. shredded spinach (frozen is fine)
• 1/2 c. small pasta (I usually use orzo)
• 3 T. chopped parsley
• 2 T. pesto
• a piece of parmesan rind

You need a large pot; I use my stock pot. Heat the butter and olive oil and add the onion, carrot, celery, leek, and garlic. Cover with a piece of wax paper and then cover the pot and sweat the vegetables for ten minutes.

Remove the wax paper (please!) and add the stock, tomatoes and their juice, potato, beans, peas, zucchini, eggplant, green beans, peas, and mushrooms, as well as salt and pepper. If you don't have any pesto, toss in a handful of basil. Bring to a boil and then simmer for two hours (or whatever).

Stir in the cabbage, spinach, pesto, pasta, and cheese rind. Simmer another 30 or 40 minutes. Add the pesto and taste for salt and pepper.

Slice the bread, pour the wine. Be happy!

Catching Up On Some Beer-Related Matters

This got right by me --- but this past week Pete Brown was named Beer Writer of the Year by the British Guild of Beer Writers. To which I say: Congratulations, Mr. Brown!

Pete is an immensely gifted writer (note that I did not describe him as a "beer writer"; he transcends the genre). He's also an extraordinarily nice and generous human being. So --- Pete: here's to you.

Another matter that I lost track of (because right now I'm losing track of things right and left. If it doesn't involve the history of meat in America, my brain's not connecting ). Anyway: Alan McLeod is taking submissions for this year's Yule Beer Photo competition. You have one week to send your photos to him. Do it!