Right! And yesterday was totally a m&c day (18” of snow calls for comfort food). Hence the weeping 
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The hard stuff is cumulative…even before 18" accumulates on top of what hasn’t melted for a month…and I mean that literally and metaphorically!
I had a microwave Trader Joe’s Hatch chile mac and cheese early today…we were all set leave the house for the first time in a couple of days to go replace it and replenish other stuff at TJs and elsewhere…then I read that my TJs (Assembly in Somerville) had a power failure maybe or not related to storm, and all refrigerated and frozen items including produce were not available. Still open with wine, however, so…
hoping for happier times for all!
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WARMING TOMATO AND PINTO BEAN SOUP (gift link below).
Winner! I used mostly frozen stuff (beans, tomatoes, stock) and served it garnished with shredded chicken, diced avocado, and a habanero-yogurt crema. Homemade tortilla chips on the side.
Delicious! Bonus points for being so pantry friendly. At first I thought the soup might turn out a little loose, but after the final 5 minute simmer with the lid off, the texture was perfect.
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Which recipe is this again? 
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That sounds great and I somehow overlooked that recipe.
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ONE POT CHICKEN AND RICE WITH GINGER
This was a great Sunday night one pot meal. I added a lot of extra ginger, and some extra garlic and lime. Soy sauce and chile crisp were on the table for customization. I served it with avocado and cucumber salad. Lots of leftovers that will be good for packed lunches.
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You might enjoy this – the dried mushrooms add a lot of flavor, but you could also use fresh.
Also good with salmon.
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The fish was good, I enjoyed it. I didn’t care for the salad, but mostly because of an underripe mango and an overripe avocado. The salad dressing was too oily, needed more lime.
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Amidst a bunch of factors that have kept the cooking in our household to the bare minimum, I made this keeper.
PRESERVED LEMON PASTA
In a million years I’d have never thought to use preserved lemon in pasta. Just, yes. It’s an incredible use of a simple pantry item that I can imagine appearing on the menu at one of my favorite quirky local Italian spots. This will go in frequent rotation and I plan to make it for a dinner party. Simple but impressive, and interesting/unique flavors.
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I’ll have to try this. I’ve had a jar of preserved lemons in my pantry for eons & only use them rarely.
SHEET PAN GNOCCHI WITH SAUSAGE AND PEPPERS
I had some Costco chicken sausage to use up, and was craving gnocchi. I don’t think I’ve made this before, but it’s certainly possible. I hope I don’t regret using chicken sausage in this dish instead of pork. It’s hard to beat the ease of prep. Just my speed, throw everything in a sheet pan and stick it in the oven. Will report back…
Edit-
Welp, apparently I did make this, lol.
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It was fantastic with the Kirkland chicken sausage - I think it’s the newish black pepper and parmesan variety.
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I have made this! Ridiculously easy, served over polenta on a chilly night. I should make it again. Thanks for the reminder.
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Did you adjust the recipe at all? I am hoping to make this tonight, but an entire pound of pasta is a bit much for two peeps 
So, IF you used less pasta, did you also reduce the sauce ingredients by any chance?
I made the whole pound because I wanted leftovers. As with most Times recipes, I added more of all the “stuff” - more garlic, more lemon, etc.
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