Winter strikes out. Bread bowl, anyone?

Ok, I’m officially done with winter. I’ve had enough. I’m cold when it’s 50 degrees, so I’m really not happy. Forecast is for temps in the single digits with a windchill of 20 below. Seriously, once it plummets below 10, how much worse can it really feel?

My husband Jerry loves this weather. While cruising last month, he was actually a little upset that he was going to miss a major snowstorm. I was happy. I don’t like winter, and I don’t like winter sports. Why would I want to be on a steep slope, wearing clumsy Frankenstein boots that are connected to long flat fiberglass slats, and ski poles in my hands … which remind me of the tools the trash pickers use to pick up garbage in the park. Oh, and wait, let’s not forget those rope tow chair lifts (do they still have those?); I can’t hang on long enough to get three feet up the slope, let alone the top.

Me, I prefer bowling. Granted, bowling shoes are not quite the height of fashion, but they beat skis, ice skates and snow shoes (really, who invented snowshoeing, and why?). Bowling is much more practical. You don’t have to get up at the crack of dawn to travel hours to your destination; changing into bowling shoes takes a minute or two as opposed to putting on ski gear or ice skates. You also get to see the friends you came with; whether you’re a pro bowler or beginner, you all stay on the same lane or two and bowl. There are no beginner, intermediary or black diamond lanes. You can bowl a 65 and your friend can bowl a 220 on the same lane. Thirsty, just walk over and buy a drink; it’s not a huge ordeal like having to take off your skis. Have to use the restroom, no biggie — but that would take half an hour if you’re skiing. After all, how many layers do most skiers wear?

I always enjoyed bowling as a kid and when I married and moved to Woodmere, we joined the Young Israel couple’s bowling league. You may snicker about bowling, but most of you will remember, there was a waiting list to join back in the ’90s, and we had to use Falcaros bowling alley as well as Woodmere lanes. I also bowled Monday mornings with the “ladies.”

Though I collected many trophies over the years, I never won high average (thanks to Gaye and Sharon Hoffman) and we never won first place, as couples. One year, we came close.

It was the last game of the season and our team only needed two points to win and take over first place. It was down to my friend, whose name I won’t mention. Granted she hated bowling, didn’t want to bowl, but we made her. So here we were, after ten months of bowling on the first Saturday night of every month, we were down to the last game and last player. I told her, no pressure, really, but all we need is for her to knock down two pins, and she would have two turns.

She stepped up to line and threw the ball which, I’m not kidding, took about a full minute to reach the end and then ever so slowly slid into the gutter. I assured her it was ok, she had another turn, but as luck would have it she needed a third. What were the chances she would throw another gutter ball and end up with a score of 37?

To this day she claims she got pregnant the following year just so she wouldn’t have to bowl with me again. It really wasn’t a great excuse as I was two weeks late when I was pregnant with my daughter and bowled till the end. 

Jerry might be the outdoorsman and perhaps can still beat me in basketball (since I’ve never played basketball), but when it comes to bowling, Jerry doesn’t stand a chance, and it ain’t even close.

Talking about bowling…

Bread Bowls which can be filled with any soup you choose

Ingredients:

4 Tbs sugar

2 package dry yeast (about 41/2 teaspoons)

1 cup warm (not hot) water

1 cup low-fat milk

1/2 cup vegetable oil

11/2 teaspoon salt

4 large eggs, lightly beaten

8 cups bread flour, divided

2 egg whites

4 tsp water

Instructions:

Dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes.

Stir in milk, oil, salt, and 7 cups flour to yeast mixture, and stir to form a soft dough.

Turn dough out onto a lightly floured surface. Knead until smooth and elastic, then add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place for 1 hour or until doubled in size. Punch dough down. Divide dough into 4 equal pieces. Take each piece and pull down the sides toward the bottom to create a smooth top. Place the dough, seam side down, on a clean work surface. Place the palm of your hand over top and roll in a circular motion, keeping the seam side down to seal.

Transfer the rolls to a parchment lined baking sheet and let rise for another 45 minutes, until doubled in size. Preheat oven to 425ºF. Mix together the egg whites and water and brush the mixture over top of the rolls.

Bake for 20-25 minutes until golden brown and cooked through. Cool on a wire rack before cutting tops off. Bread bowls can be frozen, once cooled.