Winter

DAFFODILS
by William Wordsworth

I wander'd lonely as a cloud

That floats on high o'er vales and hills,

When all at once I saw a crowd,
A host of golden daffodils;
Beside the lake, beneath the trees,

Fluttering and dancing in the breeze.

Continuous as the stars that shine

And twinkle on the Milky Way,

They stretch'd in never-ending line

Along the margin of a bay:
Ten thousand saw I at a glance,

Tossing their heads in sprightly dance.

The waves beside them danced, but they

Outdid the sparkling waves in glee:
A poet could not but be gay,

In such a jocund company:

I gazed -- and gazed -- but little thought
What wealth the show to me had brought:

For oft, when on my couch I lie
In vacant or in pensive mood,
They flash upon that inward eye
Which is the bliss of solitude;
And then my heart with pleasure fills,

And dances with the daffodils.

It happens every week. As I'm selecting my Swiss chard, kale, or collards, someone inevitably sidles up to me and asks, "What do you do with that?" Then after I share a recipe idea, she usually follows up with, "To me, they're all the same."

No wonder people get confused. Every time you go to the supermarket all the winter greens are mixed together in one big, undivided, forest green section, with seemingly randomly placed signs and prices scattered above and below them.

It's like a game: Match the green on the left column with the correct name and price on the right column. Chances are you probably just select the green that your mom made when you were growing up because it's the one you actually know how to cook.

I love hearty spicy chili, especially during the winter months. This one is quick to make with just basic ingredients and guaranteed to warm you up on a cold day.

The variety of beans – red kidney, black and pinto – gives the chili a nice “meaty” quality. I think it has a nice balance of heat, but you can add extra cayenne or a chopped jalapeño to add a little more “fire”.

I’m calling it…the last of the Thanksgiving leftovers that is. This was truly the end of my turkey…those last two cups of shredded meat. It is December, time to wrap up this turkey thing and move on to the next holiday. However, I do know lots of you also make a gobbler for Christmas, so this recipe might come in handy at the end of the month. You’re welcome:).

I have to say I thought long and hard on how I was going to use up these last bits of the Thanksgiving bird. For me it’s a challenge, there’s no way I’m going to serve it with gravy like the regular holiday meal. I want to make something completely different.

Since it was lunchtime and after I fiddled through the spice cabinet, I decided on this A-M-A-Z-I-N-G sandwich. I added everything I possibly could because texture in a sandwich like this is key. Is has to have crunch.

My husband had it for lunch and requested more for dinner…it was that good. This is definitely a nice way to send off the bird for another year. (Okay I’m lying, I’ve stockpiled two turkeys in my deep freeze. I know I’ll be breaking them out over the winter.)