Recipe: Hot Fudge Sundae Cake (Vegan)

I know this picture doesn't make it look like the most appetizing thing in the world, but if you look at it knowing that it's a "molten" style cake, I think it looks a lot more appealing. I don't really like chocolate, but I even thought this cake was pretty delicious. It's from a vegan cookbook called "More Great Good Dairy-Free Desserts" by Fran Costigan. This is only the second recipe I've tried from this cookbook, so I don't yet feel I could recommend it (or not), but the other recipe I tried was a little strange. Edible, and sort of good, but just a little... off. Anyway, here's this one (that was very, very good).

Hot Fudge Sundae Cake:

1 cup cake flour (the original recipe calls for 1/2 cup whole wheat pastry flour and 1/2 cup unbleached white flour. I just used 1 cup cake flour - because I was too lazy - and because who wants whole wheat in their delicious cake?!)

1 3/4 cups granulated sugar, divided

1/2 cup unsweetened cocoa, divided

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground cinnamon

1/4 tsp salt

1/4 cup canola oil

1/2 cup soy or rice milk alternative

2 tsp vanilla extract

1 3/4 cup boiling water

Preheat oven to 350.

Oil a 2 - 2 1/2 quart baking dish that is at least 3" deep (a classic oval corningware dish worked great for me. Also, I have never "oiled" a baking dish before - I always butter/flour - so I wasn't overly sure on this one. I used canola oil, since it's also used in the recipe - and just made sure to coat all the sides. It's easy to soak up the excess oil afterwards with a paper towel, much like oiling a dutch oven before using.)

In a large bowl, strain together the flour, 3/4 cup of the sugar, 1/4 cup of the cocoa, the baking powder, baking soda, cinnamon, and salt (I actually didn't strain them, because I was feeling very lazy. I added them and used a whisk to combine them and mix evenly. It seems to have worked out just fine).

In a separate small bowl, combine the oil, milk alternative, and vanilla with a whisk until well mixed. Pour the liquid ingredients into the dry ingredients and mix until batter is smooth (I just continued to use the same whisk).

Pour the batter into the oiled pan (make sure there isn't any excess oil in the bottom of the pan). In a separate small bowl, combine the remaining 1 cup sugar and 1/4 cup cocoa, and sprinkle the mixture evenly over the top of the batter. Then (seriously) pour the boiling water over the top of the whole thing. It kind of mixed around into it when I poured it on (it won't just stay on top), but that's fine.

Bake for 25 minutes. You can't really test if the cake is done, as it will "look" set, but will still be really loose. The original instructions say the sauce should bubble up through the top, but that didn't happen with mine. I gauged doneness by the edges - when they looked finished but not burnt, I took it out. Let it set for 15 minutes in the pan before serving.

The top of the cake is the actual cake part - and it kind of hovers over the liquid "sauce" underneath it. Serve pieces of the cake on plates, and then pour several spoonfuls of the sauce over the top of the cake. I found that letting it soak a bit in the sauce made it even better.

Super easy cake, and super good! The original recipe says it serves 6-10. I guess we're much more gluttonous consumers - I'd say 6-8 servings, tops (because, really, if you're going to eat delicious chocolate cake, who can possible be satisfied with a small portion?).

Recipe: Dinner Rolls (Bread Machine)

I'm not a big "dinner roll" fan. I would always prefer biscuits to classic dinner rolls. Until I met these. I could eat these, plain, for every single meal for the rest of my life. I love these so much. Tons of melted butter on the top makes them deliciously-fattening. I've also tried these with dairy-free substitutions, and they turned out great. Thankfully.

This is a bread machine recipe (dough cycle only). If you don't have a bread machine, but you still really want to try these, let me know and I'll write out a hand-kneaded conversion recipe, too (but if no one needs it, I'm not going to waste my time with it). :)

Dinner Rolls:

Makes 16 (delicious) rolls

Estimated Total Time: around 2.5 hours (but they can be refrigerated for up to 48 hours - which will increase the total (active - not counting the refrigerated time) time to around 3.5-4 hours)

1 cup warm (100 -110 degree) water

2 Tbsp margarine, butter, or dairy-free butter-like spread, at room-temperature

1 large egg, at room temperature

3 1/4 cups bread flour

1/4 cup granulated sugar

1 tsp salt

3 tsp bread machine or quick active dry yeast, at room temperature

2-3 Tbsp melted margarine, butter, or dairy-free butter-like spread (don't melt it until dinner rolls have only 1 minute left of baking time)

Place all ingredients in the bread machine in the order recommended by the manufacturer (usually: water, egg, sugar, salt, margarine, flour, and then make a small "bowl" in the top of the flour to hold the yeast).

Use the "dough" cycle on the bread machine. Do not use a delay cycle.

When dough is finished (mine takes 1.5 hours in the machine), remove dough from the pan with floured hands, place it on a lightly floured surface, and cover it with a damp (with warm water) towel for 10 minutes.

Grease a large cookie sheet (I use crisco to grease it, but a spray grease, like PAM, also works, I believe). Divide the dough into 16 equal pieces (tear it in halves repeatedly until you end up with 16 equal pieces). Shape each piece into a ball (I've found you can get the prettiest rolls if you wrap the ends all under and pinch them on the bottom, then place the roll down so the pinched side is on the bottom and the top is smooth and pretty - they will bake and look exactly like how they do when you put them in the oven - they don't smooth out on their own). Place the balls around 1-2 inches apart on the greased cookie sheet (I usually put them about an inch from each other - so when they rise/bake, they bake into each other. This gives them softer sides. If you'd prefer them to have a "crust" on all sides (not just the top), place them 2" apart).

At this point, you can cover the rolls (on the cookie sheet) with plastic wrap and refrigerate them for up to 48 hours. When you're ready to use them, take them out of the fridge and let them rise in a warm place (covered) for 2 hours before baking. If you want them right away(ish), skip this step and continue:

Cover with the damp towel and let them rise in a warm place for 30 -40 minutes, or until an indentation remains when touched (I always put them on top of the dryer and turn it on - this also motivates me to actually remember to do laundry some days).

Preheat oven to 375. Bake 12-15 minutes or until golden brown. When they have 1 minute left of baking time, melt the 2-3 Tbsp of butter/margarine/butter substitute (depending on how much butter you like - I like a lot) in the microwave. As soon as you take the rolls out of the oven, brush the tops with the melted butter (use all of it - I usually go over them each about twice, making sure to get all the sides). Serve warm.

These are so buttery and delicious, they don't need any more butter spread in the middle, I've found. They also work great as sandwich buns for leftovers. Or just to eat plain when you want a snack.

Recipe: Fiesta Chicken with Tomato-Avocado Salsa

This recipe is a Betty Crocker one, with very slight alterations on my part, and in my words. It was delicious!! Husband really liked it, giving it the highest of compliments by stating, "even my burps taste like I just at on the Riverwalk [in San Antonio.]" Can't get much better than that!!

Tomato-Avocado Salsa:

2 medium tomatoes, seeded and chopped

1 medium avocado, pitted, peeled and chopped

4 medium green onions, sliced

2 Tbsp lime juice

1-2 seeded, finely chopped jalapenos

2 cloves garlic, finely chopped

1/2 tsp salt (or a little more - I added more to mine on my plate, but Husband thought it was fine. I'm a bit of a saltaholic, though...)

Mix all ingredients together in a medium bowl. Cover and refrigerate until dinner time (at least 1 hour - try to avoid eating it all on tortilla chips beforehand - it's definitely good enough to eat plain!).

Chicken:

2-4 bone-in, skin-on chicken breasts

1/4 cup lime juice

1/4 cup vegetable oil

1/2 tsp ground cumin

1/2 tsp salt

Place chicken in a medium-sized bowl. Mix together lime juice, vegetable oil, ground cumin, and salt in a small bowl, and pour over chicken. Cover and refrigerate at least 1 hour (I'm not sure if you could marinate them overnight, or longer than an hour, but I imagine you could without much problem - just be sure to flip them every now and then to marinate evenly - but they were plenty flavorful marinating for just an hour; I'd be concerned they'd get too strongly flavored if you marinated them much longer).

Preheat oven to 375. Place chicken skin-side up in a shallow glass baking dish in a single layer. Pour left-over marinade (from the bowl they were just in) over top. Cover with tin foil and bake for 30 minutes. Remove tin foil and bake for another 20 - 30 minutes, occasionally spooning the marinade over the tops until the chicken is thoroughly cooked (I probably checked/spooned the marinade over every 5-8 minutes or so - I also baked them for closer to 30 minute uncovered to try and get a crisper skin).

Tortilla Strips:

4 flour tortillas (8")

2-3 Tbsp vegetable oil

While chicken is baking, heat the oil in a saucepan over medium-high heat until hot. Cut the flour tortillas into 1/2" strips (I cut them in strips long-ways, then cut across the middle to make about 16 small strips per tortilla) and then put them in the hot oil. Stirring frequently, cook them over medium-high heat for around 5-10 minutes, until they are crisp and golden brown. Keep a close eye on them - they can burn easily. I turned the heat down to medium for the last couple minutes, because they weren't crisp enough yet, but I didn't want to burn them. Also, we love tortilla chips, and this was enough for just two of us - I'd definitely make a lot more if we had more adults eating (at least 8 tortillas).

Betty suggests serving them together (like salsa on the chicken and tortilla strips on the side), which was good, but they would also make excellent "fajitas" if you sliced the chicken and used it with the salsa on regular flour tortillas (omitting the tortilla strip part of this recipe). We're certainly going to eat it like that for all the leftovers!!

Serves: 2-4 (depending on how much chicken you make - you can use the same amount of marinade regardless)

Estimated Total Time: 2.5 hours

Recipe: Peppermint Candy Cane Cookies

These are a great holiday treat with a peppermint kick. I just made them to test my recipe, and I had to force myself to stop eating them.

The base cookie is the same as my sugar cookie recipe.

Peppermint Candy Cane Cookies:

4 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

1 cup butter (at room temperature)

2 cups sugar

2 large eggs (at room temperature)

2 tsp vanilla extract

2 tsp peppermint extract

Red food coloring

In a large bowl, sift together flour, baking powder, and salt.

In a separate bowl (or the bowl of an electric mixer), beat butter and sugar on medium speed until pale and fluffy. Beat in eggs one at a time, followed by vanilla and peppermint. Reduce speed to low and gradually add the flour mixture.

Remove the dough from the bowl and divide into two equal-sized balls. Place one ball back in the bowl, add red food coloring, and continue to mix until desire color is obtained. Remove red dough from the bowl and re-shape into a ball. Flatten both balls slightly, and wrap them tightly in plastic wrap. Refrigerate discs until firm, at least 1 hour, or overnight.

Preheat oven to 325.

Divide dough into approximately tablespoon-sized balls. Roll out each ball into a snake-like strip (just like we used to with play-doh). Line a red snake next to a white snake and twist evenly around each other, twisting from both sides. Curve one side down to form the cane shape. Place formed cookies on parchment paper-lined cookie sheets, approximately 2 inches apart.

Bake 9-11 minutes. I always make sure to slightly under-bake these, because I prefer the white parts to not brown at all. Let cookies cool completely on wire racks (they have to cool to set completely if you under-bake them). They don't need any icing, but I have seen variations where people sprinkle crushed peppermint candies (or crushed actual candy canes) on top immediately after removing from the oven. I prefer them without the crushed candy, since they're very chewy and soft, and I don't like the hard candy juxtaposition on them.

Makes ~ 3-4 dozen 4" cookies.

Recipe: Old-Fashioned Sugar Cookies

These are a classic sugar cookie. They tend to be somewhat crisp, especially if you leave them out and uniced. I usually ice them and put them in tupperware, and they stay nice and moist, but my father-in-law loves classic sugar cookies, so I have to leave a few out for him. He says they remind him of cookies his grandma used to make.

I also have no idea where this recipe came from (it's in my family cookbook), but it's a pretty generic sugar cookie recipe, so I'm not sure anyone could claim it came from anywhere but general knowledge.

Old-Fashioned Sugar Cookies:

4 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

1 cup butter (at room temperature)

2 cups sugar

2 large eggs (at room temperature)

2 tsp vanilla

In a large bowl, sift together flour, baking powder, and salt.

In a separate bowl (or the bowl of an electric mixer), beat butter and sugar on medium speed until pale and fluffy. Beat in eggs one at a time, followed by vanilla. Reduce speed to low and gradually add the flour mixture.

Remove the dough from the bowl and divide into two equal-sized balls. Flatten the balls slightly, and wrap them tightly in plastic wrap. Refrigerate discs until firm, at least 1 hour, or overnight.

Preheat oven to 325.

On a surface lightly covered with powdered sugar, roll out dough to about 1/4 inch thick. I usually put some powdered sugar on top of the dough to get it to roll out easier, and I also frequently pick up the dough to toss more powdered sugar underneath - otherwise, it has a bad habit of sticking terribly. Cut cookies with 4-5 inch cutters. A metal spatula is also very useful in removing cookies from the counter, if they start to stick a little.

Place cookies about 2 inches apart on parchment-paper-covered cookie sheets. Chill cookies on the cookie sheets in the freezer for approximately 15 minutes, until dough is firm (this helps them keep their shape and spread less when baking - if you put them straight in the oven without freezing them first, you'll end up with rounded corners and less distinct shapes).

Bake 12-15 minutes, until edges are barely beginning to brown. Allow to cool completely, then ice with the following powdered sugar icing recipe. Like I said earlier, though, these cookies are also good without any icing at all (albeit a little plain). I'm just a sugar-fanatic, so I can't fathom eating anything plain that could otherwise be enhanced with icing (which, in my world, is most food items).

Icing:

3 cups powdered sugar

1/4 cup milk

1/2 tsp vanilla

Combine all ingredients until smooth icing forms. Add food coloring. This recipe is usually enough to ice all the cookies. I divide it up into portions before coloring it. Adding food coloring usually makes the icing slightly more runny, so keep that in mind as you mix it. If it's too stiff, add more milk, 1/2 tsp at a time. If it's too runny, add powdered sugar 1/8 - 1/4 cup at a time until desired consistency is attained.

After icing, let the cookies sit out overnight until icing hardens before stacking them in tupperware containers with wax paper between layers of cookies.

Usually makes around 4 dozen 4-inch cookies.

The Day I Flew Air India

On January 3, 2004, a plane flying from Cairo, Egypt to Paris, France had a mechanical malfunction and crashed into the Red Sea, killing everyone on board (mostly French tourists). However, because of the general world-atmosphere, until the cause of the crash became known, everyone immediately assumed it was an act of terrorism. In response, Air France cancelled all of their flights around the world for at least 24 hours.

I was in the Chicago O'Hare airport when I learned all of this. I was in the middle of making a connecting flight (to an Air France flight) that would take me from Chicago to Paris, where I would take another flight for the last leg of my journey into Berlin, where I would be living and studying for the next semester-turned-year-ish (and living in Communist Block Housing). I also had a terrible flu-like cold and was fairly heavily doped up on Nyquil.

Our study-abroad program was through University of Nebraska-Lincoln (not where I attended college - but our university didn't have the numbers or program support to do study-abroad for German students, so we were effectively out-sourced), and there were only around nine of us in the group. I have a vague memory of there being someone in charge, but in my Nyquil-haze, I can't recall the exact details. The airport was excessively crowded due to the number of flights that had been cancelled in the aftermath of the plane crash, so our small group huddled together while we waited for someone to give us some sort of direction.

Again, because of my flu-like state and excessive intake of sleep-inducing medications, the specifics of the next few hours are somewhat unclear in my memory. But I do recall that someone (possibly the person who may or may not have been in charge of us?) told us we had to run as fast as we could to the other side of the airport. At the time, I recall having no idea whatsoever as to the reason why. Perhaps they thought we needed to burn off some of that excess holiday weight we'd surely all gained? Or maybe they were merely trying to keep us entertained. Regardless, we obeyed like confused, obedient sheep being nipped at by a herding dog.

If you've never run through the O'Hare airport in a drug-induced haze, I strongly suggest giving it a try. There's a long section of the airport connecting two terminals that has moving sidewalks and a plethora of color-changing neon lights lining the ceiling and mirrors on all the walls. The rest of the tunnel is somewhat dark, so the overall effect (especially while doped up on medications) is somewhat trippy, to put it mildly. Walking quickly on the moving sidewalks gives you the impression of having super-human speed, the vivid colors are reminiscent of a light-speed journey through space (a la 2001: A Space Odyssey), the endless mirrors duplicate your being infinitely, and all the while a constant cautionary voice (God? Is that you??) booms overhead to pay attention to the end of the moving sidewalk. I no longer have any curiosity to try LSD.

When we got through the Tunnel of Drugs, our possible-leader took us into a giant room separated with huge glass walls. For some reason, we were still in a hurry. He/She told us in a panic to get our passports ready and wait in a line that magically appeared around where we were standing. I couldn't see where the line led to, but I could see select chosen people walking through turnstiles into the mysterious glass-enclosed room, which was filled with rows of chairs. Again, this entire area was packed full of people, all wearing heavy winter coats and looks of confusion and forlorn desperation. While most of this time is dreamy fog in my mind, I have an incredibly vivid memory of a boy about 12 years old, sitting on the other side of the glass wall, staring at us with an endless look that seemed to suggest all hope was gone from the world.

After what seemed like several hours (good thing we ran), it was finally our turn to approach the desk (the apparent goal of everyone in our make-shift line). The concept of a help-desk was skewed by the number of uniformed people running back and forth on the "help" side. They seemed just as desperate and helpless as the mass of us on the customer side. We were obediently herded to the desk as a group. A harried young female airline worker took all our passports without once looking at any of us. She turned to her computer and began typing at an alarming rate, then turned to one of the other uniformed workers smashed in behind the desk next to her, mumbled something, and turned back to the computer, seemingly with tears in her eyes. She sighed as she handed our passports back to us (again without once looking at any of us) along with a stack of papers that turned out to be boarding passes.

We were next ushered to a line that was evidently going through the turnstiles into the magical glass room. It was then that we noticed the guardian of the room. A massive black man (who was not wearing a uniform, in my memory) was directing all the peasants through the gates. And evidently, not everyone was doing it right. Every few seconds, his voice would boom out that someone had to "go back to the end of the line." In defeat, the coat-clad individual (or family) would dejectedly walk back to end of the room and rejoin the line on the outside of the glass room. I still have no idea why this was happening.

We got through the turnstile-gates without issue, though he did study our boarding passes with an incredibly discerning eye. Luckily, ours were not declared fakes. And with very little ceremony, we graduated to the glass room.

After several more hours (or possibly just a handful of minutes), it was time to board a plane. It was at this point that it came to my attention that the plane we were boarding was part of the Air India fleet. I have no idea how we ended up on this flight, but I now have a fairly good idea as to why there were so many available seats.

As soon as I stepped in the plane, I was struck with an instant nagging feeling that something was off. The plane just didn't feel right. Upon closer inspection, I realized it was because the plane appeared to be a Frankenstein of various other, most likely deceased, planes. The seat cushions didn't match the ones next to them, let alone the seat backs. The overhead compartment and ceiling panels were all varying shades of airplane-beige. The aisles were lined in worn strips of carpet, as if someone had just laid down carpet squares side-by-side. The stewardesses were all short, chubby Chinese women - but they were wearing Indian-style saris and bindis.

On our original flight, the small group of us students had seats close together, and we were planning on practicing our German on the long flight overseas. Of course, as we were now flying stand-by on another airline, our seats were scattered throughout the plane. The patchwork cabin had the most dreaded 3-5-3 seating configuration. Fortunately, I was on a side, but I was still the middle seat of a set of 3. The person with the window seat was already there, and I was pleased to see that he was a small, nondescript Indian man. I got what I needed for the 8+ hour flight out of my overhead bag (including more Nyquil), sat down, and buckled up. I took another Nyquil, then leaned back and closed my eyes, hoping I could just sleep my way through the entire flight.

When I awoke, we were already up in the air. Groggily, I opened my eyes to the unpleasant sight of broken ceiling panels and various burned out lights above me. As I came to a greater state of consciousness, I became aware of the person in the seat to my right. First I noticed his hand. I've never seen a hand that big before or again in my life. It was practically the size of the tray table. On his massive bratwurst fingers, he had several gold rings that were easily the size of golf balls. The presence of his obscenely huge body in that tiny coach-sized seat seemed to defy the basic laws of physics. He literally could not put down his tray table, because his presence engulfed the entire area between the back of his seat and the seat in front of him.

Seeing that I was waking up, he turned his head (no easy feat, considering it was practically smashed into the ceiling above us), smiled at me, revealing several gold teeth, and introduced himself as so-and-so. From Nigeria. He went on to tell me that he was a Nigerian prince. So here he was. The fabled Nigerian Prince of email-scam lore. In the (massive) flesh. And if he'd asked me to give him my bank account information so he could transfer his fortunes to it in return for many gracious riches of my own, I probably would have done it. His mind-boggling physical existence screamed of the truth of the classic scheme.

Soon after meeting my partial-seat-mate, the fake-Indian Chinese stewardesses (who spoke neither English nor Hindi, as far as I could tell), passed out our in-flight dinner. As it turns out, Air India flies complete with authentic Indian airplane food. I kindly refused, as even the thought of the meal turned my already queasy stomach. The cramped cabin soon filled with the most pungent airplane food smell imaginable.

Refusing the food turned out to be quite a mistake. The small, quiet Indian man to my left suddenly let out an exasperated sigh. I tried to ignore it. Another sigh. This one sharper and louder. I shifted awkwardly in my seat. A third sigh, this one clearly directed toward me.

I cautiously turned toward him, and he unleashed a fury of comically Indian-accented rage on me.

"You could have gotten the food and given it to me. I would have eaten it. At the very least, you could have just gotten it. It wouldn't have hurt you to just get the food and not eat it. I would have eaten the food."

"I... I'm sorry?" I squeaked.

Another sigh of disgust as he turned back to his own meal, which, evidently, was not only appetizing to him, but also not enough to satisfy his tiny stomach.

In an attempt to make some space between my disgruntled neighbor and me, I shifted my shoulders in the direction of the Nigerian prince. He took this as a sign of my interest.

"You know," he told me in his booming, rich, princely voice. "You are very pretty. You could come with me to Nigeria. You could be my princess. Would you like that? You could be very rich. They would like you in Nigeria. You could be my wife."

"I... um... I'm going to Berlin. To study German."

"Forget about that. You will come with me. In Paris, you will come with me on the flight to Nigeria. You won't go to Berlin. I will make you very rich. You will be my princess."

"Um... I don't think I want to, " I said, staring at the massive rings on his hand. They must have weighed several pounds each - they were clearly solid gold.

"Fine," he barked and turned away from me to finish his meal of airplane meat and curry, which was precariously balanced on top of the seat in front of him. He refused to acknowledge me for the rest of the flight.

I turned and faced the old, stained seat fabric of the chair in front of me as I took another Nyquil. "Please just let me go to sleep and wake up in France," I whispered to the magic green pill. "Maybe this is all just a sleep-deprived, drug-induced dream, anyway."

The next six sleepless hours of nighttime, trapped between the small, angry man who slept in his seat with his body twisted into a pretzel of Indian yoga and the enormous mass of disgruntled, rejected, snoring Nigerian prince proved to me that it was all too real.

Plea for Snow: An Ode to the South Dakota Winter

I was born during the middle of a blizzard on a blustery, early South Dakota morning in January. If you've never experienced a Dakota Blizzard, you have no idea what you're missing. I know blizzards happen in other places (occasionally), but the upper-Midwest really has a monopoly on the concept. It's the only place I've ever heard of that has such bad winter storms that, included among the traditional weather watch/warning system, there is a "Winter Death Warning." A Winter Death Warning is issued by the National Weather Service when the blizzard is bad enough that the roads are designated as "closed" and driving is done at your own risk, because emergency services (like police and ambulances) flat out REFUSE to come and help you if your car gets stuck in the snow. It's their way of legally saying, "look, if you're stupid enough to ignore these weather warnings and road closures and go out there and try to drive in this, we're not going to risk our lives to come help you, and YOU WILL DIE." Now that's a hard-core winter.

In the four years of my high school career, we rarely had real snow days. Not for a lack of snow or terrible weather, but because we South Dakotans know how to manage massive amounts of snow - and drive through it. We did have a handful of late-starts, though, but less for the snow itself, and more for extremely cold weather. There was a rule that said if the wind chill was below -50° F (that's -45.5 Celsius, for those of you wondering), they were required to cancel school, since it was too cold for kids to be walking around outside. How considerate of them! But they rarely followed this rule, much to our chagrin. It would be -54°, and they'd still make us go. A wind chill that low usually means an actual temperature in the -30's. If you've never experienced temperatures that cold, you don't really know what cold means. Speaking of which, the coldest temperature I've ever experienced first had was a wind chill of -64°. Negative. Sixty. Four. I walked outside in that. It was cold. And yes, they did cancel school that day. (By the way, the coldest recorded temperature ever in SD was -58°. I can't even imagine what the wind chill must have been, as wind is also a ubiquitous feature of the South Dakota terrain.)

They also let us out early on multiple occasions when it was clear a blizzard was going to come through and would potentially trap us all at school. It always made for a fun afternoon to try and race home before the weather got too bad to drive. One time, we had such a terrible blizzard, they closed the mall in the middle of the afternoon. I was working there at the time and had to try and venture home in the middle of the blizzard. The regularly-8-minute drive took me over 45 minutes of terror, because, in a real blizzard, you can't see anything but a solid wall of white blowing snow. It doesn't make for the best driving conditions (hence the whole "Winter Death Warning" concept).

Our school itself also made for some interesting wintry experiences. We had an old, worn out heating system that would cut out on a regular basis. On days when it was really cold outside, it didn't take long for the interior of the school to become unbearably cold without a heating system. So the school decided to do something about it, to protect us children. They let us get our coats from our lockers and wear them (which was normally against the dress code). Generous of them. They also made a rule that, if the heaters were out for longer than 2 hours, we could go home (2 hrs being the arbitrarily established time for the heat-less building to become inhabitably cold). Inevitably, the heaters would always kick back on after 1 hour and 45 minutes. But it still takes a good amount of time for a building the size of a high school to get warm again. They let us wear our coats for another hour or so...

One of the most enjoyable parts of a South Dakota winter (to a kid who didn't have to drive in the terrible weather, that is), is that, once it gets cold, it stays cold. That means all the snow that starts falling in late October and through the rest of the winter rarely melts completely. It just keeps accumulating. By late January/February, we usually had around 3-5 feet of snow that is a permanent feature of the landscape. This made for the most awesome snow-fort building of all time. If you've never dug out and spent time in your very own real igloo, you're also missing out on what winter really is. It's amazing how "warm" you can be surrounded entirely by snow!

After nearly 4 years in Texas (first in the desert of El Paso, and then in the rolling hills of San Antonio), I thought I'd grown accustomed to life without winter. I was nervous to move to a place that has all four seasons (which, I should point out, South Dakota does NOT. It has 9 months of winter and 3 months of summer. It's one of 13 states to have a temperature variance between the coldest and hottest temps of over 170° (SD's record is 178° - it gets well into the -30's every winter and well into the 100's every summer) - not surprisingly, the others are all of the other upper-Midwest states, and California and Alaska). Fall here in south-central Missouri was quite a disappointment. While I was thrilled to see actual trees again, it would appear as if all the trees on the beautiful Ozark hills are the same species - and their leaves all just turn brown. But now I'm geared up and anxious for a real winter. We've been having temps in the 20's and 30's for several weeks now, and still no snow to show for it (though most everyone around us has already had at least flurries).

I'm hoping my wintry reminiscences will prompt Missouri to fulfill my anticipations and bring me some snow in the near future. I'm ready for it. And it would seem as if my South Dakota blood has re-awakened in my eagerness for a real winter. 27° doesn't feel cold to me, anymore. Husband thinks I'm insane, but I know I'm just a true blizzard-born South Dakotan at heart.