That wine was needed 
I discovered that I now have enough food to survive an apocalypse so I will now have to work on finishing everything up.
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The finished dish. Thank goodness we trudged through the snow to pick up those extra limes 
His and hers.
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I keep buying stuff and it goes in my downstairs freezer. I pulled something OUT on Friday night to defrost for tonight’s meal. I need to do more pulling out vs putting in.
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We decided to go simple with sandwiches because we had a very heavy lunch (a seasonal delicacy called Undhiyu, mixed vegetables cooked slowly with herbs and spices until it’s a spectacular greater-than-the-sum-of-its-parts masterpiece: almost all the vegetables that comprise it are only available in the winter).
But: sandwiches are not “simple” for the sandwich-maker, ie me 
, so I pivoted to omelettes for us and a cheese plate for mom, both with fresh bread and butter.
I found Zabar’s ham still in the freezer, so I chopped that up and the omelettes had ham and truffle cheddar.
Mom’s cheese plate had Jewish cheese (that’s what we call it – used to be sourced from Calcutta where it was made fresh daily by the Baghdadi Jewish community, then from the middle east, and now either from New York where it’s sold as Armenian string cheese or from London where it’s sold as Turkish cheese, though the London version is much closer to the original than the New York one), D’Affinois, Edam, and truffle cheddar. Plus some grapes and a sliced tomato for the love of tomatoes 
A light vegetable and lentil soup to start rounded us out.
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Me too. 
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Add dirty, grey, and piling up on the sides of the streets and sidewalks if you’re in the city.
But still, it’s lovely coming down, and while the coat of white lasts.
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Turns out it was Florette
Like a farmer’s cheese?
String cheese – in new york usually sold as Armenian string cheese.
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Oh, interesting.
Sure!
Cut the Brussels sprouts in 1/2 lengthwise and put on a large dinner plate in a single layer. Microwave for 2 1/2 -3 minutes and dump them out on a cutting board to cool.
While they are cooling, heat the oven to 425* and put a sheet pan with 2-3 tbsp of bacon fat or olive oil in to melt/warm up the fat. When the bacon fat is melted, put the sprouts in the pan, cut side down, in a single layer. Salt/pepper generously and drizzle with a little more oil on top if desired. Roast for 15 min, check for brown and crispy cut sides and flip when they are to your desired doneness. Roast for 5-10 min more and keep an eye on them. The second side goes faster.
I have used the microwaving step before roasting, air frying, and frying and they always turn out crispier with much less mess and splatter then starting from fresh. I tried this last night with green beans and they turned out perfect- tender ( not woody) and nicely crisped.
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The new york version isn’t what I grew up with, but it’s close. The original is preserved in brine, so before you eat it, you have to soak it in water to get some of the salt out. My cousin can find that style in London, but I’ve searched high and low to no avail at various Turkish and middle eastern sources in the US and Canada.
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With me it’s canned goods. I live in an apartment so I like keeping some canned foods handy for when the power goes out. I don’t have a balcony so no access to a bbq so Ineed something to eat with no electricity. We only have power outages once or twice a year and it never stays out for long but I still feel the need to fill my cupboards chockablock full of canned goods.
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I made fried chicken served with American style biscuits, honey butter and hot sauce. It was great! My chicken did stick a bit in the pan so I’ll use the Dutch oven next time. It had a great tang to it from the buttermilk marinade though and the combination of sweet and spicy worked great in the biscuit.
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I wish we had better kitchen ventilation than we do. Our hood’s a joke so I rarely fry at home 
Your birdie looks wonderful 
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have you ever done the roasting with parchment, vs. on the bare pan?
Likewise! I can’t seem to make a dent in it!
Nothing fancy for dinner (except maybe the fabulous plating 
)
Chili from a can, Stag, and cheesy, garlicky cheese bread 
.
And before y’all ask, no I didn’t use a square mold to plate the chili. 
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NYT pot roast recipe, was really good! Would omit the rosemary next time, otherwise a definite repeat.
Snow is over north of Boston, was about 1 foot.
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Seems to have wrapped up here in Waltham, too. I think we got at least 6", at least based on the pile of snow on my car roof.
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