Okay, now I know I really don’t have anything even remotely close to being okay to complain about. Because, truly, temperatures in the 20s and 30s are not actually cold. I grew up in Vermont. I do understand what true cold is.
But now …
I’m a woose. Thin-blooded, sun-lovin’, warm-weather-spoiled woose.
70 degrees? Light sweater weather for me. 50 degrees? Turtleneck sweater. And a coat. Definitely a coat. Maybe even breaking out the mid-length winter wool coat and gloves. 30s? Most definitely full-length winter wool coat. Buttoned all the way up. And gloves.
Below 30? Can’t even stand to think about it.
How on Earth did I survive growing up in Vermont?? It’s a perplexing question. One that my husband poses all the time.
- 1 lb. hot sausage (pork or turkey)
- 1 (8 oz.) package cream cheese
- 2 packages crescent rolls
- Dash salt & ground black pepper
- In a saute pan, brown sausage; drain. Add a dash of salt and pepper. Blend in cream cheese until the cream cheese is melted.
- Unroll one package of crescent rolls and place on a baking sheet. With your fingers, gently press the seams together to seal them. Spread the sausage mixture evenly over the crescent roll dough, leaving about a 1/2-inch border along the edges.
for full recipes please see : www.thekitchenismyplayground.com