Oh my goodness, when we were kids, did we ever love February vacation. Then again, what’s not to love about a week away from school on New Hampshire’s sunny slopes? Although our ski weekends were wonderful, they were much too short. During vacation, we had a whole week to slow down. We could step off the treadmill, breathe a little deeper, sleep a little later (although not much!) and, best of all, ski.
The weather always cooperated. It only snowed at night and the days were always sunny. Of course, that’s not true but it feels like it almost could have been true. I think it did actually happen once, maybe even twice!
Dad usually took at least part of the school vacation week off. When he was around, mornings started early. It wasn’t dark outside but it was hardly the crack of noon when he rousted us out of bed. He tried to soften the blow by making pancakes. There’s nothing like a sugar rush to get you moving in the morning.
Then we were off to ski. A proud New Englander, Dad demanded that we get the biggest bang for our buck. Well, not really our buck, it was his buck. Every November, he bought us each a ski pass. If you can imagine, all he actually needed was one hundred and eight bucks. That was the price for a season ticket for a family of five. Today that might get you a day of skiing, a greasy burger and some fries. If you’re lucky, you might have enough left over for a beer at the end of the day.
Anyway, the bang for Dad’s buck was measured by the number of runs we took. Even on the coldest of days, he would chase us out of the lodge. He hadn’t spent his hard-earned money for us to sit around all day. Luckily, the weather was already starting to change by the time February vacation rolled around. The days were a little longer, the sun was a little higher in the sky and temperatures were not so brutally cold. We were only too happy to be out on the slopes.
We never left the mountain before the last T-bar had come to a stop at four o’clock. Exhausted, we tumbled into the car. However, kids being kids, more often than not, by the time our big blue station wagon had pulled into the driveway, we had a second wind.
At the time, we didn’t have snowshoes but we did have ice skates, sleds and cross country skis. A dry pair of mittens and we were back outside. Some days we trudged up the hill across the street with our sleds. Sledding down that hill was something akin to a kamikaze mission. It wasn’t just steep; from top to bottom, it was strewn with rocks and boulders. Other times, we headed out to cross-country ski across the lake or to the neighborhood pond to skate.
As the sun set and darkness fell, we finally headed home for the night. Starving and really, truly exhausted, we gathered around the table for a family dinner. More often than not, my brother fell asleep and slowly slid under the table. Although a few years older, my sister and I were not far behind.
Have a wonderful winter vacation! Bon appétit!
About 1 heart romaine lettuce, chopped, washed and dried
About 1/2 head radicchio, chopped, washed and dried
2-3 scallions, thinly sliced
About 1/2 European cucumber, peeled, seeded and chopped
Caesar Vinaigrette (recipe follows)
Garnish: Parmigiano-Reggiano cheese and Garlic Croutons (recipe follows)
Put the chopped romaine and radicchio in a bowl, add the scallion and cucumber and toss to combine. Add enough Caesar Vinaigrette to lightly coat and toss again.
Use a vegetable peeler or grater to create thin shavings of Parmigiano-Reggiano cheese. Add the cheese and croutons to the salad, toss and serve.
About 1/4 cup extra virgin olive oil
1-2 cloves garlic
About 1/2 loaf ciabatta bread or baguette, cut into 1-inch cubes
Preheat the oven to 375 degrees.
Put the garlic and oil in a mini food processor and process until smooth.
Put the bread cubes on a baking sheet, drizzle with garlic oil and toss to evenly coat. Spread the bread cubes in an even layer and sprinkle with salt. Bake the bread, stirring once or twice for about 10 minutes or until golden.
If not using immediately, cool the croutons to room temperature and store in an airtight container. Extra croutons will be a delicious garnish on tomorrow night’s soup or salad.
Makes about 1 cup
1 ounce (about 1/4 cup) freshly grated Parmigiano-Reggiano cheese
2 tablespoons fresh lemon juice
2 tablespoons balsamic vinegar
2 tablespoons mayonnaise *
1 tablespoon Dijon mustard
2 teaspoons anchovy paste
2 cloves garlic
1 (about 1/8-inch thick) slice red onion, roughly chopped
1/2 teaspoon Worcestershire sauce
1/4 teaspoon (or to taste) hot pepper sauce
Sea salt and freshly ground pepper
1 cup (or to taste) extra virgin olive oil
Put the lemon juice, vinegar, mayonnaise, mustard, anchovy paste, garlic, onion, Worcestershire sauce and hot sauce in a mini food processor or blender and season with salt and pepper. Process until smooth and the garlic and onion are finely chopped. Add the olive oil and process until thick and creamy. Add the Parmigiano-Reggiano cheese and pulse to combine.
Transfer the vinaigrette to a storage container with a tight fitting lid and store in the refrigerator. When ready to serve, give the container a good long, vigorous shake to recombine the ingredients.
* A classic Caesar Vinaigrette calls for raw eggs. I’m not comfortable using raw eggs these days so (even though Julia and Martha would be horrified) I substitute the raw egg with a little mayonnaise.
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Three Years Ago – Turkey Scaloppini with Prosciutto & Sage
Four Years Ago – Cheese Fondue
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Or Click Here! for a complete list of and links to all the recipes on this blog!
What about you? Do you have a winter vacation coming up? Feel free to share!
Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2017