Yesterday afternoon we moved our cars down by the East End beach, in anticipation of the crazy storm and the inevitable parking ban. This morning at 6AM the early risers from Munjoy Hill trudged down to begin the long, arduous process of chipping 1/2″ of solid ice off of our cars.
It took us over an hour and a half to get both of our cars out, and we didn’t even really have to shovel too much. Of course, some of that time was spent helping other folks with a shovel, a push, or both.
Our downstairs neighbor, poor guy, parked in the driveway. He’s completely plowed in. He’s out there now, hacking at the thick layer of ice-on-snow with a pickaxe. He’ll be out there for a while. I’ll be surprised if he manages to get his car out by noon.
We got eight inches in Portland. Eight inches of powder would not be so bad, but these are eight sleety, icy, frozen inches.
From this morning’s Sunrise Herald:
Wind chill is too generous. It should be called wind freeze today. It is wicked out there, blowing easily at 20 mph with 40 mph gusts. The snow, meanwhile, has moved on, but in its place is the wind, which should be blowing all day.
Highs expected in the 20s, but you won’t know it. Sun comes out, but you won’t feel it. Keep as little skin exposed as possible, and keep the tots bundled when they go sledding. Skin can get frostbitten within minutes in these temps.
[...]
Most schools at 8 a.m. were reporting delays rather than closures. And if your town has a street, there is more than likely a parking ban.
We came in after our morning’s effort and I made us some coffee and a big pot of cheese grits. I’d found them in the bulk aisle at Whole Foods for 99 cents, much cheaper than in a box. (Though if you’re strapped, you can buy them on Amazon.) Grits are an easy savory breakfast — 1 part grits to 4 parts water, a pinch of salt, and five minutes of stirring.
Cheese Grits
Serves 2–4
Bring 2 cups of water to a boil. Whisk in 1/2 c. quick-cooking grits and a pinch of salt. Reduce heat to a simmer, and allow to simmer until thick, about five minutes. Add in about 1/2 c. Monterey Jack cheese. Dish out into bowls and top with butter pats.
Cheese grits are warm, satisfying, and perfect for a post-shoveling breakfast.
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