The Iowa Renewable Energy Association has postponed the planned Winter Solstice events for today and this evening in Iowa City because of the extremely cold weather.

Check their website (www.irenew.org) to find out about plans to reschedule. I will also post information on my weekly even calendar here.

What are you doing to survive the cold? Our dog got only half as long a walk this morning as he would usually get. Fortunately, I remembered to refill the bird-feeder yesterday, when it wasn’t too bad. Otherwise the birds would have run out of food today or tomorrow when I didn’t want to be outside fiddling around with the feeder.

Here’s a good soup recipe for a cold day:

Potato, Carrot and Leek Soup

1 1/2 cups chopped leeks (or onions, but I like leeks)

2 1/2 to 3 cups chopped carrots

3 to 5 cups chopped potatoes (depending on what proportion you like of potatoes to carrots). I scrub the potatoes but don’t peel them, but you can peel them if you like.

1 Tbsp honey

salt to taste

Saute leeks and carrots in a small amount of oil or butter in a large saucepan. After about 5 minutes, add potatoes and enough water to cover (I just barely let the water cover the vegetables, but if you like thinner soup, you can use more water).

Bring to a boil, stir in the honey and salt to taste (I use about a teaspoon, but you can use less), then reduce heat, cover and simmer for 20 to 30 minutes.

Puree with an immersion blender or a hand-held food mill, or for a chunkier soup, just mash with a potato masher. You don’t want to put potato-based soups in a blender or food processor, because it will create a gluey texture.

Return to pot, reheat and serve with fresh ground pepper if you like. With some bread and a side vegetable or salad, this is a whole meal for us. It keeps well for a couple of days in the refrigerator.