That’s how I feel, anyway. It was cold in Mazama and my northwest-moderate sensibilities were caught off guard by the low of negative six degrees Fahrenheit.
Photo by Daniel SchmeichlerIt was so cold that a picnic lunch while snowshoeing didn’t seem like a good idea, and we had to plan our meals accordingly. So each morning of our snowy mountain getaway we’d wake up, eat a hearty breakfast, and head out into the frozen fluff with only a few snacks to eat while walking. And when we made it back to the warm cabin around 3:00, we were seriously ready for lunch. No time to wait.
Enter snack lunch. It was perfect. Salami, cheese, pickles, clementines, last night’s squab and lamb chops, a friend’s leftover chicken livers, crackers, rolls from the general store, chocolate, biscotti. All eaten standing up in the kitchen with matted hat hair, that satisfied vacation glow, and a beer.
We did take the time to cook one thing though: truffle popcorn. I like to make popcorn with olive oil for the flavor, and that sprinkle of truffle salt turns a simple snack into something a little special.
I wish I could pack this lunch and bring it to work, but I don’t have enough Tupperware. And the beer might become an issue. So I guess I'll save it for special afternoons with friends.