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Snow Days

If you were in Southern Illinois earlier this week, as temperatures actually hit 60 degrees Fahrenheit in some spots, you may have noticed grocery store shelves start to empty. Once the forecast indicated a wintry mix was coming, storm panic hit. People began planning large meals of French toast and meat. Well, maybe not, but the bread and meat with some other items began flying from store shelves.

The bread isle at a Carbondale store on 2/2/22

This spot was full of produce before the weather started changing.

The meat section (whats’s left of it…) on 2/2/22

My brother, Consulting Historian for A Slice of Southern Illinois, and I recently reminisced about snow days as kids in Tonti. This was WAY before remote learning was a thing. “E-learning” to us would have meant learning words beginning with the letter “e.” There were no automatic texts to say that school was cancelled. (For that matter, “text” was not yet used as a verb…) Our phones were still attached to the wall–one in the kitchen and one in the hallway upstairs.

We did have kind of a direct line to knowing if it was a snow day in grade school. Our dad was the principal. As it was a smaller, country school, one of the hats he wore as principal was that of the transportation director. This meant we sometimes all piled into the Pacer (our family car for much of my childhood…) to check the bus routes. Dad drove through the bus routes, mostly all on country roads, to see if it was possible for buses to run. The little Pacer got stuck in a snow drift by a friend’s house once. Her family was kind enough to help us get back on the road. Selmaville did NOT have school the next day…

Of course, if the electricity was out, school was cancelled. Crackling, sparkling ice on the trees was beautiful, but the weight sometimes caused power outages. Water also froze when temperatures were too low. My parents tried to be as prepared as they could for any water outage since we had well water. My mom washed and reused plastic jugs by filling them with water for washing. She stored them in what we referred to as the “water closet.” If it was cold enough that our water froze, it meant the goats and other animals needed more attention to their water. Frozen five gallon buckets of water were pretty heavy. (Carrying water buckets from the outdoor faucet at the house across nearly two acres to the barn was quite a workout in good weather. Trying to remain upright on ice was an added challenge.)

Before my parents got a wood burning stove, it was pretty cold in the house during a power outage. We sometimes went to warm up at my aunt and uncle’s home. They had a fireplace. Of course, we had a lot of fun hanging out with our cousins. I remember frozen snowmobile rides through a path in the woods being a blast. Very cold, but fun.

One winter night as a fourth grader, when the power was out due to ice, the wood stove kept us warm. We congregated in the kitchen around a battery operated lantern that we also used to do chores in the barn. I spent quite a while by the light of the lantern reading for pizza ingredients. (Yes, you read that right…) My fourth grade teacher, Mrs. Hunter, let us pick paper pizza ingredients to add to our paper pizza slices based on how many minutes we spent reading. I really wanted a supreme pizza slice..

My brother reminded me that during the Blizzard of ’82, nursing home staff and residents at one Salem facility were reportedly snowed in for three days. As if that wasn’t bad enough, an employee advised that the coroner had to wait to tend to a death until a door could be opened. (I’m not sure how that managed not to be made into a television movie…)

We also remembered hearing that the Salem Armory had been used as a temporary shelter during that blizzard for travelers on I-57 who were stranded by the storm. Employees at a local restaurant, some unable to commute home during the storm, reportedly helped to keep the travelers fed.

A couple decades or so later, when my kids were little, we did have a few snow days. Snow angels, snowballs, and attempts at making snowmen were fun. We also made some tasty snow ice cream.

Making snow ice cream

Now that they are young adults, I’m not sure that snow days are quite as much fun. I think the fur babies may be more excited than the kids are about snow.

Sir Kingston returning from a very brief trip outside sporting a rather large, perfect snowflake on his back.

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It’s That Time Again…

It’s time again for the Southern Illinoisan’s Reader’s Choice Awards. Please make sure to support your favorite Southern Illinois businesses, services, and entertainment.

A Slice of Southern Illinois would also appreciate your vote for “Best Local Website” in the Entertainment category. Please use the write in option if the website is not already listed on the ballot. In previous years, we were thrilled to receive Runner Up and Honorable Mention.

In 2021, we were honored to have readers from 35 different countries! Whether you have lived here forever or hope to visit our corner of the world, we appreciate you all so much. We enjoy being able to share information, events, recipes, and even some DIY about and from this beautiful region.  Hopefully, we are also  helping Southern Illinois locally-owned businesses get the word out to the world about what they have to offer!

Please vote before January 31. Thank you!

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Watch “Christmas Eve Eve 2020: The One with the Last Minute Christmas Decor, Frugal and Dollar Tree DIY,…” on YouTube

http://asliceofsouthernillinois.com/2020/12/25/watch-christmas-eve-eve-2020-the-one-with-the-last-minute-christmas-decor-frugal-and-dollar-tree-diy-on-youtube/

Check out clips from Christmas Light displays, local food, and more. Marion, Herrin, and Makanda areas are featured. There are also frugal DIY projects for home, outdoor, and the Christmas Tree.

Grab a cup of hot cocoa or your beverage of choice and enjoy!

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DIY Thoughtful and Unique Advent Calendar

National News has been dropping hints that merchandise may run out before Christmas. Only time will tell if that comes to pass. If commercial items become scarce, perhaps shopping local can help a bit.

Regardless, you can still put together your own Advent calendar with local treats and experiences. It doesn’t even have to be fancy, but if you are creatively-inclined, go for it! It can be as simple as 24 envelopes or small wrapped boxes labeled 1-24, each containing a treat, trinket, or experiences.

Although Advent this year technically started on November 27 and goes through December 24, many people use their Advent Calendars by opening the first box or window on December 1.

The Square in Marion

Southern Illinois is filled with many beautiful Christmas displays, experiences, and unique gifts. Although this post is about Advent calendars, there are many local items that would also make wonderful Hanukkah and Christmas presents.

You and your family or friends will open a box/envelope for each day of December leading up to Christmas Day, when we celebrate the birth of Jesus Christ. Of course, one person will need to assume the role of “Advent Calendar Admin” and fill the Little boxes or envelopes the daily surprises. If it is a small trinket, such as a Christmas ornament or bit of candy, it may fit in the box. If it is something larger, such as the experience of visiting a local Christmas Light Display or tree farm, it goes on a little note. Many also include a Bible verse each day leading up to the birth of Christ.

There are many Christmas events throughout our region. Some of these are listed in the “Events” section of this website and the ASOSI app. I’m sure there are many more wonderful ones, such as church and school Christmas programs and dance recitals.

Christmas in Carterville

If you are stumped for gift ideas, L.E.A.F. Food Hub, the online Farmer’s Market, as well as the Carbondale Community Farmer’s Market have more than just wonderful food. You can find great gifts like items like lotions, soaps, and even natural loofah sponges and dish scrubbers are great. Gift certificates for locally owned restaurants are also an option. Be creative. Have fun. More importantly, make some wonderful memories with those you love as you celebrate Christ’s birth.

A Few Resources to Aid in Creating Your Unique Advent Calendar:

Bible Verses for Advent https://happyhomefairy.com/bible-verse-advent-cards-free-printables/

Christmas Lights, Sights, & Sounds: http://asliceofsouthernillinois.com/2020/12/04/christmas-lights-sights-sounds/

Events: http://asliceofsouthernillinois.com/events/

Local Artisans and Crafters: http://asliceofsouthernillinois.com/local-artisans-crafters/

Southern Illinois Eats-2021 Christmas Gift Ideas https://southernillinoiseats.com/2020/11/28/2021-christmas-gift-ideas/

Tastes of Southern Illinois: http://asliceofsouthernillinois.com/tastes/

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So NOT Pumpkin Spice…

Fall is that magical time of year when pumpkin-spice everything appears long before the leaves even start changing colors. That’s wonderful for those who like it, but maybe not so much for those who prefer apple cinnamon or mulled cider.

In fact, some people may think pumpkins are pretty or cute but are not at all fond of the taste. If you are one of those people, (or would just like some fall food that’ s not fall-flavored,) this is for you.

This pumpkin can be pretty much whatever flavor you prefer it to be. It is also super simple. Of course, you are welcome to make it harder, but it isn’t necessary.

Start by using whatever cheeseball recipe you want, or even revamp a pre-made cheeseball. (It’s OK to do the semi-homemade thing-I won’t tell…)

Shape it like a pumpkin, or at least an imperfectly round sphere. It helps to work on a non-stick surface like waxed paper. Crush up some of the crackers shaped like goldfish in your flavor preference. Choose crackers in the color you want for your pumpkin as they will coat it and provide color. In the photo, I used a cheddar variety. The easiest way to crush them is a food processor or put them in a zip locking bag and pulverize them with a rolling pin or hammer.

Next, carefully press the cracker crumbs/powder onto the cheeseball to coat it. If you are using a pre-made one, you may need to first scrape off the nuts or herbs that could prevent crubs from sticking. Alternatively, add a layer of cream cheese or a soft spreadable cheese to act as “glue” for the crumbs. Be creative and keep flavor in mind. Maybe you could combine a soft goat cheese with some cream cheese or a cheddar spread. You do you.

Your finishing touch is the stem. In the photo, I used a stick pretzel. Use what you have that mimics a pumpkin stem. Part of a cracker could work as well.

Place your So NOT Pumpkin Spice Cheeseball on a platter and surround it with crackers or other dippable options, like fresh veggies. Enjoy!

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Changing Seasons

November is here. There is (sometimes) a chill in the air. People have been covering and bringing in plants in hopes of keeping them alive. Many leaves are changing colors and falling to the ground like yellow, green, brown, orange, and red confetti. We are in the midst of football and marching band weather.

Above: a maple leaf

Below: an oak leaf

As part of my physical rehabilitation from COVID-19, I have to make sure to get some walking in to strengthen muscles, rebuild lung capacity, prevent blood clots–all that stuff that you have to deal with after the virus. Even if I’m still having to use the cane or rollator for now, I’ve been going around the trees to pick up fallen pinecones and acorns. Scavenging for craft supplies has become necessary and therapeutic… (Don’t worry. I leave plenty of acorns for squirrels.)

Strong winds propelled many pinecones and acorns to the ground.

Seeing the fallen symbols of autumn on the ground brought to mind the old saying that “the nut doesn’t fall far from the tree.” Well, in nature, that may not always be the case. I found pinecones under maple trees and acorns under pine trees. Although I didn’t see them fall, I’m very certain that they started out with a different tree. I don’t know if I found them where they initially fell, or if the wind carried them. However they got there, each was beautiful and uniquely created. Forgive me if I sound a bit like Phoebe Buffay at a Christmas tree lot, but these pinecones and acorns will now “fulfill their destinies” as part of Fall or Christmas decor.

The leaves above were from last fall. I haven’t seen many red ones yet this year…

The trees themselves reminded me of the old saying that “a leopard can’t change its spots.” Be that as it may, a leopard shouldn’t need to change his or her spots if we really focus on what’s inside the heart rather than outward appearances. As for trees, they DO go through changes with the seasons. We could probably all stand to learn a few things from them.

This beautiful pinecone and several acorns were under a maple tree located several feet from where the pine and oak trees stood. They are proof that the nut or fruit can fall far from the tree…

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Game Changer: Baked Rice

Game changer. Life changing. Food hack. Thing that makes life a bit easier. These all describe my feelings about learning that I could bake Rice. It can even be baked ahead in bulk and frozen or refrigerated for later use! That is a tremendous help for times that you want real food but don’t have the time or energy to make it yourself. After reading through various recipes for baked rice and experimenting a bit, I think that one cup of dry rice to one and three forth cups of boiling water is the formula that works best. The rice is not soggy (a pet peeve…) or too dry. If you have sprayed or oiled the baking dish, it doesn’t stick–unless maybe you let it go too long and burn it.

What really helps to speed things up is boiling the water in a hot pot while the oven preheats. In fact, you may want to give the oven a head start, because boiling water in a hot pot or electric kettle is WAY faster than waiting for water to boil on your stove top.

If you are making something in the oven to go with your rice that can cook at 375 F, you can prep it while the water boils. If it requires a longer cooking time than the rice, you could preheat the oven and pop it in before you boil the water. I typically will throw something together while the water boils. If it isn’t ready to go in when the water boils ( the rice mixture needs to be covered and placed into the oven when it is boiling,) I just put it in when I can and let it cook longer after I remove the rice to rest and be fluffed.

Long grain rice

Please be aware that the ratios of liquid (water, broth, or possibly a juice) to dry rice are different for each type. The ratio below is for long grain white rice.

Baked long grain rice

I’ve used this rice with an Asian stir fry and Latin American stir fry–both baked. I plan to experiement with adding salsa, achiote (annato seed,) or saffron to the rice as it bakes. I also suspect some soups might work for the liquid.

Baked veggie “stir fry” with mushrooms, peppers, onions, carrots, garlic, freshly grated ginger, black pepper, red chili flakes, and soy sauce.

Baked Fajita mix with chicken, mushrooms, peppers, onions, garlic, sazón, lime, chipotle powder, and a tiny bit of brown sugar.

RECIPE

Ingredients:

1 cup long grain white rice

1 ¾ cups boiling water (or other suitable liquid, such as stock or broth)

2 tablespoons butter

1 teaspoon salt (or herbal substitute if you prefer)

Instructions:

1. Preheat oven to 375°F. If you are boiling your water in a hot pot, start it after you start preheating.

2. Pour all ingredients into a baking dish (approximately 2 quart) and stir.

3. Cover the dish tightly with aluminum foil (or a dish lid if it has one) and bake until the water is absorbed,-approximately 25 minutes.

4. Remove the dish from the oven and allow it to rest 5 minutes. Then fluff the rice with a fork and serve. Enjoy!