My father grew up in Iowa and so he said he never quite understood the predilection of Napans, like the one he married, for “going to the snow.” He had, he explained, seen enough snow for one life.

Barbara Scott-Goodman, “The Ski Country Cookbook”

Mark Estee, Moody’s Bistro & Lounge

Mark Estee, Moody’s Bar and Lounge

Billy McCullough, Twenty Two Bistro, The Village at Squaw Valley

Barbara Scott-Goodman, “The Ski Country Cookbook”

EDITOR’S NOTE: Pat Stanley is a retired Napa Valley Register staff writer and columnist who now lives in Nevada’s Carson Valley.

Clunk. Rumble. Ker-thunk. Did you feel that?

A frosty morning is Mother Nature’s cry for hearty fare that warms us from the inside out. A steaming bowl of robust soup is a delicious answer. Cream, roux or pureed vegetables are often used to make a rich and velvety base for bisque or chowder. Another great way to fortify and thicken a tasty broth is a handful of savory whole grains. From Tuscany to Oaxaca, cooks the world over have guarded this secret for centuries. Not only do grains deliver thickening power — they add texture and distinctive nuances that pump up the flavor.

Courtesy Cheryl Forberg

Courtesy Cheryl Forberg

Courtesy Cheryl Forberg

Courtesy Cheryl Forberg