The good news: I feel healthy as a horse.  A healthy horse, even.

The bad news: I’m still on lockdown!

We had a blizzard!  A real one.  In general I’m skeptical of the sensationalist titles that newscasters dub any weather outside New York’s relatively non-dramatic norm, but I actually looked up the definition:

A blizzard is a severe storm condition characterized by low temperatures, strong winds, and can include heavy snow. By definition, the difference between blizzard and a snowstorm is the strength of the wind. To be a blizzard, a snow storm must have winds in excess of 56 km/h (35 mph).

Considering we have over two feet of snow and wind gusts of up to 70 mph, we made the cut.  Congratulations New York City, a tornado and a blizzard in the same year!

I had 30″ in my backyard!

That’s not a snowball, it’s my patio table.

Work was cancelled which is always a welcome reality.  Truth be told, I was kind of looking forward to human interaction again.  While I was sick last week the most I could muster was the 10 foot trek from my bed to my couch.  Now that I have energy again being banished to the confines of my apartment felt more like punishment than refuge.

I’m sure I’ll regret saying that when I venture outside tomorrow!

For now though my cabin fever has pushed me a wee bit over the edge.  Since the only thing on TV was 24-hour coverage of snow, I had to find other ways to keep myself busy, like:

Making soup at 6am:

Winter White Bean Soup
serves 6


  • 24 ounces of cooked Cannellini (White) beans
  • 6 cups chicken broth
  • 1 Medium onion, diced
  • 4 Carrots, diced
  • 4 Cloves of garlic, chopped
  • 1 Tbsp olive oil
  • 1 tsp dried thyme
  • Salt & pepper to taste

In a heated pot, soften onions and carrots in olive oil.  Do not allow to brown.  Add strained beans and thyme.  Combine for approximately two-minutes on medium heat, then add chicken (or vegetable broth, if you choose), and bring to a boil.

Once soup has been brought to a boil remove 1.5 cups of mixture, minus broth.  Puree the rest of the soup using an immersion blender, food processor, or blender.

Once soup has a faux-creamy consistency add beans, carrots, and onion back to mixture.  Add salt and pepper to taste, and return to low heat for an additional five minutes.


Organizing my tax information!
It’s never too early to prepare your deductibles list… categorized in a three ring binder.

Cleaning out my pantry.
Why was I saving that box of Matzah again?  An emergency craving for cardboard?

Making homemade yogurt.
This didn’t keep me busy for very long, silly yogurt maker does most of the work.

Getting ‘old school’ in my home workouts.  I have a soft spot for those Southern Belles/Drill Sergeants of the The Firm series.

I miss people!

Tomorrow, tomorrow I’ll see people.  Tomorrow I’ll be allowed in the real world, where people walk, and talk, and exist outside their tiny New York City apartments.  Yes, tomorrow will be a good day.


Oatmeal with lite sour cream


White bean soup (see recipe above)
Raisin and walnut roll


I’m not sure I was actually hungry, but popcorn takes a while to eat and I needed something to do.


Baked tofu and roasted mushrooms and tomatoes over brown rice