I grew up in New England, which gets all four seasons in full measure. It can get brutally hot in the summer and frigidly cold in the winter. I know how to deal with snow and lived through the blizzard of ’78. Seattle though, has a much milder climate. It only gets really hot for maybe a week of the year and when it does snow, it usually melts in a day or two. That makes this week all the more unusual. It’s been quite cold for starters and then snow began threatening on Tuesday.

I woke up Wednesday expecting to see the ground covered with snow. All the weather reports had said it would definitely snow overnight. So I went to work and heard about snow all around Seattle but not in the city itself. At lunch I went down to the Pike Place Market to get lunch and pick up a few things for home. I got some fresh bread at Three Girls Bakery and then stopped at Bavarian Meats for some charcuterie. The nice German lady was efficiently filling my order for things like liver sausage and blood and tongue sausage when I asked if I could also get three potato sausages. At this she lit up. “Good choice! Are you Norwegian?” For those of you who’ve never met me, I am like an anti-Viking. So I laugh and tell her I’m Greek. “Oh,” she says, ” you have good taste. Do you want more than three? We have more in the back.” I assure her that three is more than enough and head back to work. That night the news says the storm will bypass Seattle completely.

Sure enough the weather reports are wrong for two days running. The next morning everything is white and it’s still coming down. I decide to stay home from work and catch up on Green Ronin business. In the afternoon I shoveled out the backyard path and the front steps and sidewalk. Lacking a snow shovel, I had to use our sad garden shovel, a rake, and an old broom to do the clearing. Naturally an hour after finishing, it started to snow again. It felt like being back east.

Last night I made the potato sausages for dinner, along with baked sweet potatoes and lingonberries. While I had previously baked potato sausages, I thought I’d check the internet to see if that was the correct way to prepare it. I discovered that potato sausage is apparently a traditional Swedish Christmas food, so this was the right season to pick some up. However, the Swedish community seems split on the proper way to prepare it. Some boil it, some bake it, and others poach it. I decided to go with slow boiling and it came out great. The lingonberries were an excellent match. Meat + fruit = win.

Today I foolishly decided to head into Flying Lab. Even more foolishly, I brought two bags full of packages to mail at the post office. These were GR mail orders that had gone awry and I really wanted to get them out before the weekend. I thought the bus might be empty today with many people staying home. In fact, I’ve never seen it more crowded. The bus driver stopped taking on new passengers before we even got off Beacon Hill because we couldn’t fit even one more person onboard. I had to balance my bookbag and the two other bags on my lap while hemmed in by other commuters. What a magical season.

This weekend I’m going to stay in, write, and eat more charcuterie.