By Jack Houvouras
HQ 57 | WINTER/SPRING 2006
Longtime readers of the Huntington Quarterly probably know that spring is, without question, my favorite time of year. I have written at least two columns about the season, extolling its many virtues. As I wrote in 2002: “Spring is a season of unparalleled brilliance and harmony. Nature is reborn with the arrival of the snow white blossoms of the Bradford Pear. Yellow forsythia and purple rebuds illuminate the landscape as warmer temperatures give way to pale blue skies.”
Winter, on the other hand, has always been my least favorite time of year. And, save for a few good snowfalls, I’ve never had much use for the season. It’s a time of year that is lifeless and colorless as stark grey skies settle over the region for what seems like an eternity.
However, all that being said, this past winter provided me with an opportunity to look at the season with a new perspective. Instead of residing myself to settle for the dull sense of depression that comes with winter, I resolved to find the best the season had to offer and, in doing so, enjoyed this past winter more than ever. Perhaps some of my insights will be something each of you can use next year to get through the dark days of winter. So, save this column and refer to it in November as a survival guide to winter.
The first key to surviving winter is to get a fireplace. I’m not talking about a gas unit, but a real wood burning fireplace. If you have one, use it. If you don’t, find a contractor and have one added to your home. Don’t listen to all those naysayers who claim they are too much work and cause too much mess. That’s hogwash. A roaring fireplace gives you the opportunity to build something from scratch. It’s primeval. And a good fire is a delight to the senses the warmth on your skin, the faint aromas, the sound of crackling timbers.
The second key to surviving winter is to fully embrace the foods of the season. Make a list of some of your favorites and be sure to partake of them regularly. They will definitely comfort you through the cold winter days. Consider hot chocolate, popcorn and chili. One of my personal favorites is Texas Chicken Chili, which was introduced to me by my good friend and gourmet Nancy WIlliams. Put quite simply, it’s the most delicious concoction I’ve ever sampled. If you’d like the recipe or a copy of the Fanin Family & Friends Cookbook ($15), e-mail Nancy at [email protected].
While we’re on the subject of foods, let me share with you the best-kept secret in the world to surviving winter Florida’s delightfully rare Honeybell orange. Trust me when I say you’ve never tasted anything as sweet and juicy as this special hybrid orange.
What makes the fruit so rare is that there are only a handful of special groves along the Indian River that can grow them. Once they ripen, they must be carefully clipped off the tree by hand to prevent damaging the delicate bell of the fruit. They’re so rare, in fact, that less than one person in 5,000 has ever been lucky enough to sample one. To have a case of Honeybells shipped to you next winter, go online in early January and start searching for them. But act quickly as their growing season is short and they run out fast.
Now, for all you novice Honeybell eaters, here’s a tip: keep them refrigerated and when you’re ready to partake, cut one in half, stand over the sink and dig in. That way the explosion of juice won’t soil your kitchen. Trust me when I say these little treats have seen me through many a harsh winter.
So there you have it. A little warmth and some really good comfort foods to help you survive the winter. It may sound a bit simplistic, but it does make a difference. Also, weather permitting, don’t forget to get out and enjoy a good trek during the season’s first heavy snowfall. Better yet, take a sled ride down one of the many slopes at Ritter Park. And if you’re still struggling through the winter months, just remember that without the harshness of winter we could never fully appreciate the wonders of spring.
