Well, our spring hopes are covered in white but I don’t really mind. It was nice to get some time on my skis and peace of mind in the quiet winter woods.
steam over the pot, I stuff my wool socks into shoes.
I missed him, old man winter, with his long, white, flowing beard;
His loud snore and red nose; his rosy ice-cold cheeks.
This winter, no matter the length, I will march to the pine trees, I will
peek inside the forest columns, I will let a day to listen and to look.
Butternut Squash & Barley Soup
1 turkey wing
1 large butternut squash, peeled, seeded, and cut into 2-inch chunks
4 celery stalks, chopped
4 carrots, chopped
1 onion, cut into 1/2-inch wedges
5 parsley sprigs
fresh sage leaves OR thyme 6 leaves/sprigs
1 1/2 C barley
2 tsp salt
1 tsp freshly ground black pepper
Place turkey, squash, celery, carrots, onion, parsley and herbs in large dutch oven with 16 cups of water; place over high heat and bring to a boil. Reduce to a simmer and cook 45 mins. Add barley and cook for another 45 mins. Before serving, add salt & pepper and stir.