PC Guy IV poses the following question for his weekly Truthful Tuesday challenge:

Whether it’s soups, stews, or chili, are there certain foods that you consider “winter fare”, only suitable when the temperature dips low enough to turn the furnace on, or do you just eat whatever whenever?

I think it’s natural to prefer certain foods in winter, as opposed to summer, especially living in a climate with cold winters. It’s nice to hunker down with hot chocolate or apple cider to drink, and to choose soups for winter lunches. But I don’t like to give up on summer fare just because it’s winter. Dale went to Costco a couple of weeks ago and looked for Sangria – their brand is our favorite. Finding that they weren’t just out of it, but had actually taken it off the shelves, Dale asked an employee why and was told that “sangria is considered a summer drink.” OK, I can understand that – it conjures up lazy nights at outdoor bars or cafes in Spain following hot summer days – but we like to drink it all year! Apparently we weren’t the only ones to complain because within two weeks it was back in their wine selections!

Ice cream is another one – I do love ice cream in the summer and am more likely to have it in the summer, but if it’s on the menu as the dessert of the day, I will choose it no matter what the season!

I’m a member of a wine club that allows me two bottles of wine per month, and in the winter I sometimes get what is called “Winter White” or “Winter Red.” Of course these wines can be drunk chilled or at room temperature, but I like to heat them up and add a few cloves or cinnamon sticks!

In contrast, I hardly ever eat soup in the summer, but I have it almost every day for lunch in the winter – it’s easy and good. I love salads year round, and don’t mind fruits and vegetables imported from South America. Chili is great in winter too, although it’s rarely offered here; I’m not sure why.

But in the winter, what I most look forward to is movie night in front of our TV, with a winter snack of microwave popcorn accompanied by Mexican hot chocolate!* This hot chocolate is prepared with milk over the stove, stirring in a piece of a bar of chocolate usually flavored with cinnamon. I use a whisk when stirring to make it frothy! While normally I am content to have No Sugar Added Swiss Miss or hot tea in the evening, I’ve got chocolate bars made in Mexico on hand for those special movie nights!

I find it harder to lose weight in the winter than the summer. I don’t exercise as much (especially with limited access to fitness centers during the pandemic) in the winter. Perhaps it’s a sort of instinctual need to hibernate like bears. Put on a layer of fat and sleep the cold away!!

Hibernation Bear HD Stock Images | Shutterstock

*You can find fancy recipes for Mexican hot chocolate online, but I make it very simply, the way I learned in Mexico:

2 tablespoons or approximate Mexican bar chocolate (easy to find in Mexican stores or ethnic aisles in supermarkets) Ibarra brand. (But any brand will do.) This bar chocolate has a grainy texture and is already flavored with cinnamon. (See photo below.)

2 cups of milk (I use skim – use whatever you prefer)

Using a small saucepan on the stove top, add the milk and the chocolate chunks over medium heat. Do not allow it to boil by constantly stirring with a spoon, until the chocolate is melted. Then use a whisk to froth the mixture.

Pour it into ceramic cups and enjoy!

Using one wedge of one of these bars per cup of milk is ideal.

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