Well it was a mess but my office doesn’t close maybe ever, and i can’t get done what i need to from home so myself and several others did make it in.
The Starbucks across the street was closed (!), as were lots of other businesses- thankfully my favorite coffee shop had someone working so i could have my indulgent locally roasted coffee
I brought some of my leftover homemade chili for lunch and left “early” around 6pm. Epic pain in the slush to get home eventually via the only local stops subway.
A big bowl of miso soup of stuff with tofu, seaweed, shredded carrot, bok choy, scallions… wine a la carte, there’s hot tea and some fancy dark chocolate for dessert.
Lentil and sausage glamour shot. After all the shoveling, we deserved it. We ended up with about 14 inches, I think, but lots of drifts in the 3’ range.
Vegetarian chopped liver is usually made with peas, eggs, and nuts. I always add extra onion and garlic to mine when I make it. Also, there are non ovo recipes as well if you don’t even want to eat eggs. Me, I use schmaltz when I make it so it’s just mock liver, not vegetarian.
My vegetarian chopped liver is made with French-style canned green beans, hard-boiled eggs, and fried onions (fried in peanut oil. I combine them the old-fashioned way – in a wooden chopping bowl and hand chopper – and chop until it resembles copped liver. I then add a bit more peanut oil to the mixture. I don’t know why, but it actually does have a flavor that resembles real chopped liver.
Pasta fagioli must be one of those things with a bazillion variations–mine has no tomatoes, for example, and I was somewhat startled to see a red pasta fagioli.
Restaurant Depot just requires that you have a business and an Employer ID number (EIN). The business doesn’t have to be food related. I am self employed as a musician and have an EIN for tax purposes, and that was just fine for membership.