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Laughing here, because in both Rapid City, South Dakota and in Fairbanks, school was never canceled because of weather - even in blizzards or ice fog, where visibility is just a few feet ahead of you.

Furthermore, schools in both places kept their budgets low by not having cafeterias in them!
They either walked home for lunch (as mine did) or if bused, brought their lunch with them.

In Fairbanks, the day the wind chill factor was 70 below zero, my two boys walked to school, home for lunch and back home after school was out for the day, living nearby.

The Rules were that only if it reached below - 35 could you bring your lunch - or did not have to go outside for recess.

Hard to imagine, and there was usually in winter the six feet of snow I've referred to before on the ground, except for worn paths or plowed streets.

It was a memorable experience!

Let me post again a great warm soup recipe. Hint: you must puree it at the end -- that final mixing of flavors is key.

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Tomato Roasted Garlic Soup
Ingredients:
1 head of garlic (1.5 head if you love garlic)
2 teaspoons extra-virgin olive oil
Salt and freshly ground pepper
1 cup chopped onion
1 cup chopped celery
4 (14 1/2-ounce) cans stewed tomatoes, undrained
2 bay leaves
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme

Directions:
* Preheat oven to 350°.
* Remove loose, papery skin from garlic, leaving heads intact. Place
garlic on a sheet of foil; drizzle with 1 teaspoon olive oil and sprinkle
with a pinch of salt and pepper. Loosely wrap foil around garlic, folding
foil edges securely. Roast for 40 minutes, remove to a plate and let garlic
cool.
* Squeeze soft garlic from each clove into a small bowl; set aside.
* In a large saucepan over medium flame, heat remaining teaspoon of
olive oil. Add onion, celery and roasted garlic. Cover and cook until
vegetables soften, about 3 minutes. Stir in tomatoes, one cup water, 2 bay
leaves, basil, oregano, thyme and 1/4 teaspoon pepper; bring to a boil.
Reduce heat and simmer 15 minutes to blend flavors.
* Remove bay leaves. In a blender, puree soup in batches until smooth.
Salt to taste. Serves 4.