It happens every year here in Minnesota, whether you are ready for it or not. SNOW, and lots of it. With ten to twelve inches forecast today, there were the first school closings of the season for some of the northern suburbs. Luckily, our staff made it safely into work, but the drive was slippery and took twice the time. After thirty years, we have never had a Totally Kids snow closing; however a surprise day off would be welcomed by many.
We are a few days ahead of November 21, the average date for the first measurable amount of the white stuff. The earliest ever “measurable” snowfall for the Twin Cities was September 24, 1985. Then, there was the Halloween blizzard of 1991 which none of us will ever forget. That infamous storm went on to put 28.4” into the record books. Ross, our customer care manager recalls the bumper crop of Halloween candy he collected that Halloween night. Sounded as if folks triple rewarded his bravery in candy for carrying on the “trick or treating” tradition, right through a blizzard. Way to go Ross!
Welcome winter with some snowflakes from your kitchen.
- Heat the oven to 400 degrees. Warm the tortillas (about 15 seconds) in the microwave.
- Individually fold the tortillas in half once and then in half again, so that you end up with a shape that resembles a wedge of pie (it will be thick). Using clean scissors, cut triangle, circles, or squares out of the edges, as if you were making paper snowflakes. Unfold the tortillas.
- Lightly brush the tops of the snowflakes with canola or vegetable oil and place them on a cookie sheet slightly apart.
- Bake them until lightly browned and crisp (about 4 minutes). Sift confectioners’ sugar on the snowflakes while warm. For an extra sparkly effect, you can sprinkle on a bit of edible glitter. Makes 6.