Who's a Snow Person (it's me!). Plus a snowy read. Plus a Sweet Potato Tahini Hash Recipe
Feb 03, 2026 11:46 am
Watching the birds is hard work...
Southern Indiana just got a whole lot more snow than we're used to. And I realized something: I'm a snow person. I mean, sure, I kind of knew that before. The thing is that I thought everyone was a snow person--at least when you don't have it all year round. I thought everyone enjoyed the snow day here and there. I was very wrong. And lots of people around here definitely don't enjoy it when the snow overstays its welcome (I apparently do; I was ready for it to hang out all winter, and I'm pretty bummed it's supposed to finally get above freezing tomorrow, but alas, I've been out-prayed or something:) by most of the rest of my town, because above freezing it shall be).
If you, like me, enjoy a good snow storm. Or if you don't enjoy it, but enjoy reading about it curled up in your warm house, you will love my book From Snow.
Also, bells and whistles and stuff!! I have just approved the audio version of From Ashes. It's currently undergoing the quality assurance checks and should be available soon (I may even put this newsletter off a day or two in the hopes it will be ready for you)!
Of course, From Ashes, Grey Stone, and The Determiner are always free, so you can grab those if you find yourself with a warm cozy couch and nothing to read:).
Now for a cozy, healthy recipe that is so so good.
Sweet Potato Tahini Hash
2-3 sweet potatoes
1/2 C lentils
2 T olive oil
1/2 t garlic powder
1/2 t paprik
1/2 t cumin
salt
Cook lentils according to cooking instructions.
Peel and dice sweet potatoes. Coat with olive oil and other seasonings.
Once everything is cooked, combine and add the maple tahini dijon dressing below.
Maple Tahini Dijon Dressing:
1/4 C tahini
2 T Dijon mustard
1 T maple syrup
1 T lemon juice
3-4 T water
1 garlic clove, minced (I accidentally skipped this once and it was still good)
Whisk dressing and add to sweet potatoes and lentils.
Optionally, you cal also add dried cranberries, fresh parsley, and or fresh cilantro.
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