BABY IT’S COLD OUTSIDE – 26 IDEAS ON HOW TO STAY WARM

cold-clip-art-cold-weather-clipart-17

Baby, it’s freezing out here!

 

I don’t know about where you live, but tonight, January 5, 2015, in the Rochester, New York area, it is 13 degrees Fahrenheit. Baby’s it’s cold outside. So, how do people keep warm? For myself,1. I hibernate as much as possible. 2. I keep the heat set to 72 degrees and 3. huddle under an extremely thick, heavy quilt and 4. put two afghans (not the dogs) over that. 5. I drink hot tea. 6. I keep the hubby nearby. Not everyone is so lucky, so I thought I’d do some research to see how others beat the cold.

7. Insulate your windows with bubble wrap and a spray bottle filled with water. See the how-to at http://home.howstuffworks.com/green-living/insulate-windows-bubble-wrap.htm

Not only will this method save your money, but it’s green. They claim that this method will reduce heat loss by approximately 50%. That’s not something to sneeze at!

I found many great hints at http://news.distractify.com/beth-buczynski/diy-ways-to-stay-warm-in-winter/ :

8. Shower with the door open. The warm, humid air from doing this will add humidity to the air which in turn will raise the temperature of the entire house.

There are so many more great ideas at news.distractify.com that you must go check them out. I wanted to list them all here, but I don’t want to plagiarize their whole web page! Again, that URL is: http://news.distractify.com/beth-buczynski/diy-ways-to-stay-warm-in-winter/

wikiHOW says:

9. Use a hot water bottle. Water retains heat for a long time, making hot water bottles an affordable and effective way to stay warm. You can use one while sitting at your desk or watching television, and a water bottle under the blankets will keep your bed warm through the night.

10. Wear appropriate winter clothing. Look for jackets that are made of down or wool. If it’s snowing or raining, wear a water-resistant jacket or shell to prevent getting soaked.

The website where I found the above hints has many more ideas. Their URL is: http://www.wikihow.com/Keep-Warm-During-Winter

A British website

http://www.mirror.co.uk/money/personal-finance/10-ways-keep-warm-save-4602593 came up with this fantastic idea:

11. Make a rice sock. A rice sock I hear you say? What’s one of them? Well you can buy teddies filled with rice and lavender that you heat in the microwave for a minute or so as a hot water bottle alternative. It’s a pretty efficient way of getting heat into something – certainly more energy efficient than boiling a kettle full of water. But instead of spending £20 on a shop bought one, fill a sock with rice and lavender, tie the end and you have your own hand warmer. You could even pop it under the duvet before you go to bed to warm the sheets.

I want to know when we can eat it! Sounds like a yummy combination to me…steamed rice though and lavender.

12. This same website suggests that instead of capping your fireplace, you should install a chimney balloon. If you have an open fireplace which is unused you are losing a huge amount of heat and literally burning money in heating costs. You could have your chimney capped but this could easily set you back a couple of hundred pounds. Another option is to install a chimney balloon. You can pick these up for less than £30 and the saving on heating costs could be substantial!

From their photo, I can’t tell if chimney balloons are just normal balloons or if there is really such a thing as a chimney balloon. Do any of you know the answer or do I have to research it?

13. http://mentalfloss.com/article/60076/12-toasty-tips-staying-warm-cold-weather wisely advises those who do not have access to adjust the thermostat in their apartment or office building to outsmart the device by making it “think” the room is colder than it actually is. Putting ice near the thermostat often does the trick. See how this trick is done at http://www.instructables.com/id/7-Winter-Life-Hacks-to-Keep-You-Warm/

14. One method mentalfloss.com mentions that I adore is to bake all day! Using your oven heats up the whole house. You’ll feel even cozier if you invite friends—and all their body heat—over to eat four dozen cookies.

Not only will you add heat, but the house will smell terrific and you will have yummy treats to go with a hot cup of tea, cocoa or coffee! What could be better, more satisfying and warm your insides!?!

15. The trusty old Farmer’s Almanac tells us to Keep OUR Feet Warm.

I highly recommend “house slippers” indoors. I know that it sounds a bit old-fashioned, but having the rubber sole really makes a difference.

One reader adds, “I’m from Florida. But when it’s cold, like when we got down to 23 last week, socks are my best friends. A soft, cozy pair worn to bed keeps my feet toasty warm, and as long as my feet are warm, I’m comfortable with the thermostat turned down.”

“Keep changing your socks! Everybody forgets that your feet sweat, and THAT can make you cold even though you are layered up.”

For the outdoors, it really helps to insert foam liners in your boots or hiking shoes to give your toes an extra layer of insulation.

http://www.almanac.com/blog/editors-musings/blog-keeping-warm-winter

And finally, for today, the website at http://www.nyc.gov/html/oem/html/hazards/winter_tips.shtml has a very IMPORTANT treasure trove of health and safety advice for the winter. I am going to repost the first part here, but STRONGLY suggest that you click on the link above for the rest of this important information!!! So here without the numbering are ideas numbers 16-26.

Tips for Staying Warm

Exposure to cold can cause life-threatening health conditions. Avoid serious conditions such as frostbite and hypothermia, by keeping warm.

  • Wear a hat, hood, or scarf, as most heat is lost through the head.
  • Wear layers, as they provide better insulation and warmth.
  • Keep fingertips, earlobes, and noses covered if you go outside.
  • Keep clothing dry; if a layer becomes wet, remove it.

Snow Removal Safety Tips

  • Stretch before you go out. If you go out to shovel snow, do a few stretching exercises to warm up your body. This may prevent injury.
  • Cover your mouth. Protect your lungs from extremely cold air by covering your mouth when outdoors.
  • Avoid overexertion. Cold weather puts an added strain on the heart. Unfamiliar exercise, such as shoveling snow or pushing a car, can bring on a heart attack or make other medical conditions worse. Take frequent rest breaks, and drink plenty of fluids to avoid dehydration.
  • Keep dry. Change wet clothes frequently to prevent a loss of body heat. Wet clothing loses all of its insulating value and transmits heat rapidly.
  • Stay safe. Walk carefully on snowy or icy sidewalks. If using a snowblower, NEVER use your hands to unclog the machine.
  • Maintain an awareness of utilities when shoveling snow. Do not cover fire hydrants with snow when clearing sidewalks and driveways. Do not shovel snow into manholes and catch basins.
  • Offer to help individuals who require special assistance, including seniors and people with disabilities.

I think that slow-cooker soup recipes are just the right thing to cook overnight to help keep you and your house warm. Here are the recipes that sounded good to me. I am also going to include some old-fashioned stove-top method soups. Can’t hurt to have both the oven and the slow-cooker going. Just DON’T LEAVE THE OVEN ON OVERNIGHT! I don’t think that’s very safe.

 

 

slow-cooker chicken soup

 

 

Home Cookin Chapter: SOUPS

Slow Cooker Chicken Noodle Soup

===============================

Ingredients:

5 quart slow cooker

2 stalks of celery

3 large carrots

1 medium onion

2 tsp. salt

1/2 tsp. pepper

3 lb. whole or cut up broiler/fryer chicken

1 tsp. dried basil

3 c. water

16 oz. noodles, uncooked

.

Prepare the vegetables by washing the celery and peeling the

carrots. Then cut them into slices, keeping them consistent in

size.

Place the carrots and celery in the bottom of a 5 quart slow

cooker. Cut the onion into slices and lay them on top of the

carrots and celery.

If a whole chicken was purchased, cut it up into pieces. For

information on how to cut up a whole chicken, see RecipeTips.com

Cutting Up Chicken. Clean the chicken and remove the skin and

excess fat. Place the pieces of chicken on top of the vegetables.

Sprinkle the salt, pepper and basil over all of the chicken.

Pour the water over all the ingredients in the slow cooker.

Cover and turn the slow cooker on high and cook for an hour.

After an hour turn the cooker down to low and cook for an

additional 6 to 8 hours. Or, cook on low for 8 to 10 hours. Check

for doneness after 8 to 10 hours. Vegetables should be tender when

poked with a fork and the chicken should be done.

Check chicken doneness with an instant read thermometer. Internal

temperature should be 180°F for the dark meat and 175°F for the

white meat. Or, if pierced with a fork the juices should run

clear.

If chicken is done, carefully remove it from the slow cooker so it

does not come off the bones.

Add the uncooked noodles to the slow cooker with the vegetables

and broth. Cover and cook an additional 15 minutes on high.

While the noodles are cooking, remove the meat from the bones

and cut into bite size pieces.

When the noodles are done, add the chicken pieces back in the

slow cooker. This is a fairly dense soup, so if more liquid is

preferred, just add some hot broth to the slow cooker.

Cover and cook until meat is thoroughly heated and then serve.

Note: Watch the doneness of the noodles carefully. It is best to

cook them a little underdone because after adding the meat back

in, the noodles will continue to cook as the chicken is being

reheated. If the noodles get overcooked they will become mushy and

fall apart in the soup. The noodles could also be boiled in the

traditional manner on the stove top and then added to the soup

along with the chicken after it has been removed from the bones.

MSS NOTE: Cooking time may vary depending upon age of your crock

pot, so watch it. If I were you, I would not cook noodles in the

soup, but cook them on the stove like package directions instruct,

drain, then add to each individual bowl before serving.

source:

http://www.recipetips.com/kitchen-tips/t–1280/slow-cooker-soup-an

d-stew-recipes.asp

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

 

 

slow cooker vegetable beef soup

 

 

Home Cookin Chapter: SOUPS

Slow Cooker Beef Vegetable Soup

===============================

Recipe by JUDY G

“Easy, delicious, wonderful on cold winter days or anytime!”

Ingredients

Original recipe makes 6 servings

PREP: 10 mins

COOK: 6 hrs

READY IN: 6 hrs 10 mins

Ingredients:

1 pound cubed beef stew meat

1 (15.25 ounce) can whole kernel corn, undrained

1 (15 ounce) can green beans

1 (15 ounce) can carrots with juice

1 (15 ounce) can sliced potatoes with juice

1 (28 ounce) can crushed tomatoes

1 (1.25 ounce) package beef with onion soup mix

Salt and pepper to taste

.

Directions:

Place meat, corn, green beans, carrots, potatoes, tomatoes, soup

mix, and salt and pepper to taste into the slow cooker; stir to

combine. Cook on LOW for at least 6 hours. Add water if necessary.

source:

Judy G via

http://allrecipes.com/recipe/slow-cooker-beef-vegetable-soup/

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

Home Cookin Chapter: SOUPS

 

 

CheeseburgerSoup2

 

 

 

Cheeseburger Soup In The Crockpot (Lighter Version)

===================================================

Author: Brett

Recipe type: Soup Cuisine: American

Easy and hearty cheeseburger soup you can make in the crockpot all

day.

Ingredients

1 pound of lean burger, browned and drained

1 bag of frozen O’brien style hashbrowns (these have the peppers

and onions for extra flavor)

2 14.5 oz. cans of Nacho Cheese soup

1 ½ cans of milk

½ medium onion, diced

2 tbs. dried parsley

5 C. chicken stock (or 5 C. of water and 5 chicken bouillon cubes

– if you are big on bouillon cubes

-they are easier to store)

.

Instructions

#1. In a medium pan, brown your burger and drain the grease.

#2. While the burger is browning, add the rest of the ingredients

to the crockpot; frozen hasbrowns, cheese soup, milk, onion,

parsley, chicken broth.

#3. Turn the crockpot on high and then add the drained burger. Mix

everything together and let cook on high 5-6 hours or until the

potatoes are cooked through.

Turn to low or warm once the potatoes are done.

#4. Serve with crackers on the side.

source: Brett via

http://www.thismamaloves.com/cheeseburger-soup-crockpot/

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

Home Cookin Chapter: SOUPS

 

 

French Onion Soup

 

 

French Onion Soup

=================

“Cooking the onions for a very long time over low heat mellows

their flavor. Don’t stir them too often or they won’t caramelize.

This soup tastes best when made with homemade beef stock.”

SOURCE: MARTHA STEWART LIVING, OCTOBER 1999

http://www.marthastewart.com/340253/french-onion-soup

4 tablespoons unsalted butter

2 pounds yellow onions, sliced 1/4-inch into half circles

1 teaspoon sugar

1 tablespoons all-purpose flour

1/2 cup dry sherry

3 cups Homemade Beef Stock Homemade Beef Stock

2 teaspoons chopped fresh thyme or 3/4 teaspoon dried thyme

Salt and freshly ground black pepper

1 small French baguette, sliced crosswise into 1/2-inch pieces

8 ounces Gruyere cheese, grated on the large holes of a box grater

(about 3 cups)

.

DIRECTIONS

Melt butter in a large Dutch oven or heavy pot on medium-low heat.

Add onions. Spread them out in as thin a layer as possible.

Sprinkle with sugar, and cook, stirring just as needed to keep

onions from sticking, until they are melting and soft, golden

brown, and beginning to caramelize, about 1 hour.

Sprinkle flour over onions, and stir to coat. Add sherry, stock,

and thyme, and bring to a simmer.

Cook, partially covered, for about 30 minutes, to allow the

flavors to combine.

Season with salt and pepper to taste.

Meanwhile, lightly toast bread under a broiler; set aside.

Ladle hot soup into six oven-proof bowls. Arrange the bowls on a

baking pan. Place 1 or 2 slices of toasted bread over each bowl of

soup. Sprinkle 1/2 cup grated cheese over bread in each bowl, and

place under the broiler until cheese is melted and crusty brown

around the edges. Watch carefully that bread doesn’t burn.

Serve immediately.

Servings: 6

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

 

 

vietnamese-pho-beef-noodle-soup-recipe

 

 

Home Cookin Chapter: SOUPS

Vietnamese Pho: Beef Noodle Soup

================================

Prep Time: 30 minutes

Cook Time: 4 hours

Adapted from my favorite Vietnamese cookbook

Into the Vietnamese Kitchen

‘Sometimes, I omit the 1 pound of beef meat in the broth (you’ll

see I’ve made it optional) – as I’ve found That as long as I have

good bones, the broth will have enough flavor to not need the

extra beef meat.”

MSS NOTE: I STRONGLY suggest that you go to this website to read

the entire low-down on this recipe. There is detailed

instructions as to specific ingredients. While this recipe is

complete, I would say, it would benefit you to read the original

recipe and then make notes on your copy of this version of the

recipe. The URL is

http://steamykitchen.com/271-vietnamese-beef-noodle-soup-pho.html

INGREDIENTS:

THE BROTH

2 onions, halved

4″ nub of ginger, halved lengthwise

5-6 pounds of good beef bones, preferably leg and knuckle

1 pound of beef meat – chuck, brisket, rump, cut into large slices

[optional]6 quarts of water

1 package of Pho Spices [1 cinnamon stick, 1 tbl coriander seeds,

1 tbl fennel seeds, 5 whole star

Anise, 1 cardamom pod, 6 whole cloves – in mesh bag]1 1/2

tablespoons kosher salt (halve if using

Regular table salt)

1/4 cup fish sauce

1 inch chunk of yellow rock sugar (about 1 oz) – or 1oz of regular

sugar

2 pounds rice noodles (dried or fresh)

Cooked beef from the broth (shredded or thinly sliced)

1/2 pound flank, London broil, sirloin or eye of round, sliced as

thinly as possible.

Big handful of each: mint, cilantro, basil

2 limes, cut into wedges

2-3 chili peppers, sliced

2 big handfuls of fresh bean sprouts

Hoisin sauce

Sriracha hot sauce

.

DIRECTIONS:

Char: Turn your broiler on high and move rack to the highest spot.

Place ginger and onions on baking sheet. Brush just a bit of

cooking oil on the cut side of each. Broil on high until ginger

and onions begin to char. Turn over and continue to char. This

should take a total of 10-15 minutes.

Parboil the bones: Fill large pot (12-qt capacity) with cool

water. Boil water, and then add the bones, keeping the heat on

high. Boil vigorously for 10 minutes. Drain, rinse the bones and

rinse out the pot. Refill pot with bones and 6 qts of cool water.

Bring to boil over high heat and lower to simmer. Using a ladle or

a fine mesh strainer, remove any scum that rises to the top.

Boil broth: Add ginger, onion, spice packet, beef, sugar, fish

sauce, salt and simmer uncovered for 1 1/2 hours. Remove the beef

meat and set aside (you’ll be eating this meat later in the bowls)

Continue simmering for another 1 1/2 hours. Strain broth and

return the broth to the pot. Taste broth and adjust seasoning –

this is a crucial step. If the broth’s flavor doesn’t quite shine

yet, add 2 teaspoons more of fish sauce, large pinch of salt and a

small nugget of rock sugar (or 1 teaspoon of regular sugar). Keep

doing this until the broth tastes perfect.

Prepare noodles & meat: Slice your flank/London broil/sirloin as

thin as possible – try freezing for 15 minutes prior to slicing to

make it easier. Remember the cooked beef meat that was part of

your broth? Cut or shred the meat and set aside. Arrange all other

ingredients on a platter for the table. Your guests will

“assemble” their own bowls. Follow the directions on your package

of noodles – there are many different sizes and widths of rice

noodles, so make sure you read the directions. For some fresh rice

noodles, just a quick 5 second blanch in hot water is all that’s

needed. The package that I purchased (above) – needed about 45

seconds in boiling water.

Ladling: Bring your broth back to a boil. Line up your soup bowls

next to the stove. Fill each bowl with rice noodles, shredded

cooked beef and raw meat slices. As soon as the broth comes back

to a boil, ladle into each bowl. the hot broth will cook your raw

beef slices. Serve immediately. Guests can garnish their own bowls

as they wish.

source:

http://steamykitchen.com/271-vietnamese-beef-noodle-soup-pho.html

Servings: 8

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

 

CREDIT WHERE CREDIT IS DUE:

Man with a thermometer graphic – http://www.clipartpanda.com/clipart_images/cold-weather-clipart-17-1720543

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