Freezing Cold & Snow into 2018

A beautiful holiday sight for those who rarely see snow this time of year. Friends and relatives reported 12 degrees with light snow this morning in the Cleveland area as much of the country is gripped by artic cold weather. Some areas are digging out from snow or just frozen.

Photo Courtesy: MH

The National Weather Service Houston Galveston forecasts temperatures will be dropping over the next several days.

Below freezing temperatures are forecast north of Interstate 10 around New Year’s Day. For road conditions, visit www.

The NWS advises to make preparations now for yourself, your home and before traveling. As the weather gets colder, wear layers and cover up as much as possible when outside. Cover plants and bring pets indoors. Wrap outdoor pipes and water spouts.

Graphics Courtesy: National Weather Service Houston Galveston

The NWS also advises to check smoke and carbon monoxide detectors. The risk of CO poisoning increases when doors, windows are closed and fireplaces and gas heaters are used.  If the weather allows, open a door or windows for a short time to air out your home or apartment.

A New Year’s holiday recipe to warm up into 2018.  Recipe/Photo Courtesy: CL




1 slice of Brie or small 7.5  ounce Brie Cheese Wheel

3  sliced California Mission Figs (remove stems)

1/2 dozen sliced green olives stuffed with pimento

2-3 rings of onion, chopped up

2 tablespoons olive jar juice

1 tablespoon olive oil

1 pinch of black pepper

1 drizzle of honey

Heat oven to 350 degrees.  Put Brie Cheese in ceramic oven ware.

Saute figs, olives and onions in olive oil and olive juice in a small pan for 1-2 minutes over medium heat. Season mixture with pepper.

Pour topping mixture over Brie Cheese. Drizzle with honey. Bake uncovered 5-7 minutes at 350 degrees until cheese starts to melt.

Remove and serve with party crackers.


This entry was posted in Asian Community Houston, Celebrating Holidays, Community Alert, Holiday Celebrations, Holiday Recipes, Travel and tagged , , . Bookmark the permalink.