How to stay warm in this winter wonderland (yuck)

People often ask me why I hate winter so much and the answer boils down to, “It’s cold. All the time.”Not only is it cold outside (and inside) all the time, but I am cold all the time. Some people have bodies that respond to under-70-degree temperatures by generating more body heat. Mine does not. Everyone has a theory about why this is so, but I don’t really care (sorry) what you think about this particular subject. The bottom line is: It’s cold and I’m cold and I don’t like it.And so as the temperature haltingly drifts toward a permanent state of under-70-degreeness, you will only see me if you take the time to search beneath my hat, coat, scarf and gloves.Your mother probably already told you this but it’s very important to wear a hat in winter, because you lose most of your body heat through your head (true story; your mom didn’t make that one up). Be sure to cover your ears, which are vulnerable to frostbite and are often forgotten.You might also know that the best defense against the cold is dressing in layers. Ideally, you should wear a synthetic fabric (polypropylene is one that’s recommended; the National Ski Patrol recommends clothing made with PolarMax and Acclimate Dry) at the bottom. Cotton gets universally low grades as a winter fabric because it gets wet fast and doesn’t dry well. It’s voted the Fabric Most Likely To Give You a Chill. The second layer is supposed to be fleece or wool. The top layer is supposed to be some kind of a waterproof/wind-resistant shell or, if the weather is calm, a down jacket or vest. Gloves are important, as are warm socks. When it’s cold out, your body automatically pulls all the heat toward the core of your body, which means your hands and feet need a little help. Again, cotton socks and gloves are not recommended. Wool gets high grades as does fleece. The Mayo Clinic recommends that you wear two layers of gloves: a thin pair under something heavier (preferably something wool or fleece or a high-quality synthetic material). There are other, nonsartorial ways to help boost your body temperature or to at least keep it from dropping to a level that is dangerous (as opposed to merely unpleasant).Most of the tips in this article are designed for athletes who like to work out outside; what works for them will also work for those of us who know it’s better to remain indoors.One tip that I particularly like: Eating helps to raise your body temperature. According to the website www.usatriathlon.org, “Thirty to 60 minutes after you eat, your body generates about 10 percent more heat than when you have an empty stomach.“This increased metabolism stems primarily from energy released during digestion. Hence, eating not only provides fuel but also increases heat production (warmth).”I used to think that my body burned more calories in cold weather; usatriathlon says this isn’t necessarily so. You only burn more calories in the cold if you begin to shiver, the site explains, adding that you should always keep a snack on hand when you’re out in the cold because your temperature can drop quickly. Drinking is as important as eating when it’s cold, and the usatriathlon website warns that “Cold blunts the thirst mechanism,” so you won’t notice as quickly that you need to hydrate. In summer you sweat, so you can see clearly that you need to drink more. In winter, it’s not as obvious, but if anything you need more liquids when it’s cold than when it’s warm. The University of New Hampshire did a study of hydration and cold weather in 2005 and found that winter dehydration was as significant a problem as hypothermia. The explanation of the physiological reasons why this happens is complicated, but basically your body makes a conscious choice that it’s more important to stay warm than it is to notify the kidneys and the brain that liquid levels are low in the body. In warm weather it’s important to hydrate before you feel thirsty; in cold weather, it’s even more important.In a perfect world, it’s better to drink something warm or room temperature than something ice cold. And the best foods to consume to raise your body temperature are warm carbohydrates (examples given by the usatriathlon website include hot cocoa, mulled cider, steaming hot soup, chili and pasta).Conversely, eating cold foods chills your body. One study showed that after you eat a big bowl of ice cream your body temperature can drop as much as 2 degrees in the first five minutes and 5 degrees within 15 minutes. Another advantage of eating warm carbs is that they usually involve turning on the oven or stove, or both, and this warms up the kitchen. In winter, it’s nice to make foods that don’t require a lot of chopping and rinsing and cooking of multiple pots (brrrr). The Australian food stylist and magazine creator and cookbook author, Donna Hay, has a way of making one-pot meals look really elegant and delish. This one is a nice substantial meal, perfect for friends or for cooking and freezing (or taking to work for lunch the day after eating it for dinner).Chicken and chorizo cassouletAdapted from Donna Hay magazine, Issue 57Serves six to eightOne bone-in, skin-on chicken breast, split in half for a total of two pieces of meat and then split in half again for a total of four pieces; four chicken thighs; 1 tablespoon olive oil; 2 chorizo sausages cut into 1-inch slices (or you can use a nice chicken sausage or some kind of fresh sausage from one of the local grocery stores); 1 large purple onion, peeled and chopped; 3 cloves of garlic, peeled and crushed; 2 carrots, peeled and chopped; 2 stalks of celery, trimmed and chopped; 1 tablespoon of tomato paste; 2 cups of chicken stock; a large can (about 3 1/2 cups) chopped tomatoes; 2 bay leaves; 6 sprigs of fresh thyme; 1 large can (about 3 1/2 cups) white cannelini beans, drained and rinsed; coarse salt and fresh pepper to taste. Clean and dry the chicken pieces and then heat them in the olive oil at high heat in a heavy deep skillet (make sure it has a heat-resistant cover) or Dutch oven. You might need to cook the pieces in batches to be sure they all get properly browned and crisp on the outside. Remove the chicken pieces to a tray or platter or cookie sheet (in a perfect world, put them in a warm oven while you prepare the other ingredients). Cook the sausage, onion, garlic, carrots and celery in the pan until they’re soft. Add the tomato paste and cook for about a minute more, then add the cooked chicken, the stock, tomatoes, bay leaves and thyme and bring the whole thing to a boil. Reduce the heat to low and cook it, covered, for 30 minutes. Take the lid off and cook it for another 20 or 30 minutes, until the liquids have turned into a nice thick sauce. Add the beans, and season to taste with the salt and pepper. This is perfect to serve with a nice crusty bread.