After the skiing

My wife and I progressed to cross country skiing, an activity that actually thaws your paws
By John Owen | Jan 31, 2013

Winter days in Edmonds come in two shades--gray or blue.  And the grays far outnumber the blues.

In fact, Mother Nature will some weeks pitch seven straight grays at you along with a face full of rain.

Your sinuses come under attack from little beasties, there is one teaspoon full of sand under each eyelid and trenchfoot is a real possibility.

At that point you need "a blue" real bad but had better be willing to settle for a white.

This change can be accomplished by pointing your Subaru Outback toward Highway 2 and Stevens Pass.

We learned early on that a couple of hours a week in a winter wonderland can brighten your outlook while freezing your bum.

Enlist the entire family in ski lessons, as we did our second or third year in Puget Sound.

My wife and I progressed to cross country skiing, an activity that actually thaws your paws.  Cross country trails also provide a handy escape from snow-boarding teenagers.

During the learning process, snow-boarders can't steer, can't stop and don't care that they are careening in the direction of lift lines, first-aid sleds and sluggards crawling slowly uphill atop grandpaw's hand-me-down snowshoes.

If you also have some hand-me-down recipes they will provide a perfect ending to a White Sunday.

Prepare the makings for an evening feast the day before your lope on the slopes.

Our favorite after-ski feast consists of:

 

White Sunday Sandwiches

 

4 to 5 pounds pork

3/4 teaspoon liquid smoke

1 sliced onion

one teaspoon salt

1 teaspoon pepper

 

The night before your snow tour, prepare the pork, which will probably be in the form of pork butt roast.

Cut away and discard the areas of fat and cut the meat into small cubes.

Dump one third of the pork cubes into a loaf pan.

Season with salt and pepper and 1/4 teaspoon liquid smoke. Top with a couple of slices of onion.

Add more meat, more seasoning and more onion until you have used up everything in three layers.

Completely seal the entire pan with heavy duty aluminum foil.  Refrigerate.

The next morning between the time you can't find one ski pole and have jammed the zipper on your stretch pants put the wrapped loaf into a 250 degree oven.

About 10 hours later after you have returned from the hills, warm up some hamburger buns, maybe some baked beans and potato chips.

Then create a sauce in  (surprise, surprise)  a saucepan.

It consists of:

 

1 cup catsup

10 sprinkles of salt

10 grindings of black pepper

juice of one lemon

10 shakes dry mustard

1/3 cup Worcestershire sauce

 

Let this sauce simmer five or 10 minutes while you remove the loaf pan from the oven, unwrap and moosh all the pork and juices together with the aid of two forks.

Fill the required number of buns with the pork, pour some of the sauce over the top and check the paper to see if there is an ad for stretch pants a size or two larger.

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