Embrace winter with a warming pork and chile stew
Whew. Thanksgiving is over and we don’t have to gear up for the rest of the holidays yet, right? There’s plenty of time for shopping, card-writing, cookie-baking and party planning next week.
So this week, plan on spending some hours adapting to the chilly weather by wearing lots of cozy sweaters, building a fire, reading long books, drinking tea and making aromatic stew to warm your bones.
Weathering a Wisconsin winter takes practice, and we’re at the very be- ginning, so it’s best to start now. Embrace the Upper Midwest’s Scandinavian roots and seek some hygge (Danish) or koselig (Norwegian). Both words are sort of untranslatable into English, but have similar meanings. It’s one part coziness, two parts warmth with some delicious food, drinks and friends thrown in. It’s calming down, taking stock, looking within while connecting with friends, despite the chill in the air, dark nights and snowy roads.
Basically, it’s making the best of it.
Think about all of the things that happen this time of year that are beautiful and singular to the season. Candles, evergreen boughs, twinkling lights, hot chocolate, ice skating — there’s a lot to embrace.
This year, think about enjoying rather than tolerating winter. Stay warm with soft blankets, friends, movies, board games, mulled cider or wine and this fragrant stew.
The snow isn’t on the ground yet, but soon will be. Snow brings experiences that some never get to enjoy — cross-country skiing, snow forts, sledding or just catching a snowflake on the tip of your tongue. Go outside and inhale the sharp air and get pink cheeks. It will make the indoors all the more welcoming.
Anna Thomas Bates is a mother, writer and cheesemaker who lives in southern Wisconsin. Email her at tallgrass kitchen@gmail.com.