Old Man Winter has overstayed his welcome

Recently the Betterhalf and I battled ice, slush, snow and windy road conditions when we made a trip to Texas. Normally we would not have faced the challenge, but the Betterhalf had a babysitting commitment involving grandkids. As all grandfathers are well aware when it comes to spending time with the grandkids, grandma sez “Go” and doesn’t matter what obstacles stand in the way.
Although Old Man Winter may have slowed our travel, the trip was completed with just a few minor interruptions.
 As I look back it wasn’t hard to realize Old Man Winter has been around way too long. Some say it is climate change that is extending his stay with a couple of late snowfalls and cold temps in April. I think it might be something more.
I believe those Nebraskans who have wintered in Arizona and other warm climates are the cause of our extended winter conditions. Old Man Winter simply didn’t want them to miss out on his cold weather antics so he gave them an extended chilly welcome when they returned to the Cornhusker state. And come to think of it, many of us who “annually winter in Nebraska” are this year also more eager to “share” and let the long winter conditions exit.
Peanut butter has always been one of my favorite foods so naturally a St. Louis Post writer Dan Neman caught my attention when he published an article titled, “The Sublime Joy of Cooking with Peanut Butter.” I always like the basics such as peanut butter and jelly sandwiches, cookies, chocolate –peanut butter bars, and just plain peanut on toast. So I got curious what I might be missing from his new peanut butter menu.
I found such suggestions as “Peanut Butter Tofu Stir, Peanut Butter Hummus, Scallops with Snow Peas, Cauliflower and Peanut Butter” and “African Sweet Potato Peanut Stew.”
Neman cautioned cooks to use natural peanut butter that has to be stirred before using and not the familiar homogenized type.
Well, that’s when I realized I must be just an old Midwest country boy who likes the basics. First, I didn’t know of natural peanut butter. Second, why would anyone ruin good peanut butter by adding a Tofu stir fry, hummus, or throwing in adding scallops and veggies?
Speaking of cooking, I’ve been told the best thing about home-cooking is that when you’re through with the meal you don’t have to leave a tip.
RL Furse  is publisher emeritus of the News-Register

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