One of the trendy words of the last few years is "unprecedented." Every time I hear that word, I can't help but start to do an eye roll. Here, in Wisconsin, we aren't breaking any weather records. It's just cold and snowy. Usually, all that means is that we need to dress more warmly before heading outside.
Despite the subzero temperatures and snowbanks, it's a beautiful time of year.
The best part is we don't have to go very far to enjoy winter recreation; it's right outside our front or back door.
|Our small vineyard|
We've been enjoying the first month of real retirement without the presence of adult children. However, last weekend, we entertained Jill, Julia's sister from Kentucky, who was here to visit their dad, Gene, in hospice.
|Julia, Jill, brother Scott, and Gene|
Gene has good days and bad days. One day he is engaged in the conversation, teasing and joking. Other days, he is out of it and can't swallow food or water. We're grateful that he is now getting the care that he needs for the time of life that he is at. Gene worked as a computer guy (mainframes), but loved the outdoors best (hunting and fishing).
That night, I made bibimbap, one of Korea's national dishes. We first tried it when we adopted Justin in South Korea. It took us a couple of years to find the stone bowls to make it in.
Rice is the bottom layer with a small circle left open. Stir fried vegetables and a protein are colorfully arranged on top of the rice and along the sides of the stone bowl. The final step is to place the stone bowl directly over the gas flame. An egg is placed in the empty circle at the bottom for the last few minutes. Fermented hot chili paste, called Gochujang, is optional (but we like it).
|Served with Kimchi and Bell's Two-Hearted Ale|