The Snow Hath Cometh

img_5232

This morning we used our special snowman mugs filled with David’s 24 Days of Tea for December 11, Hot Chocolate, to celebrate the snowfall.-tangledpasta.net.

 By Mary Anna Violi | @MaryAnnaVioli

            If you say the title of this blog post fast enough, you nearly bite your tongue[th]. I realize the preceding sentence incorporates homonymy of the word ‘weather’, but ‘climactic conditions’ seemed pretentious for a snowy Sunday morn. This weekend, the meteorologist’s dire warnings proved true: As of last evening, we have had a steady snowfall. The sparkling, clean, white snow brightens up the dreary landscape. On Friday night, I powered through the grocery, and then picked up extra items early Saturday, purchased Christmas stamps at the Post Office, and then returned home to engage in online gift shopping.

I admit to being an avid subscriber of the New York Times Cooking, which appears in my e-mail three times a week. It includes ‘vintage’ recipes of James Beard, Craig Claiborne, Julia Child, Pierre Franey, and contemporary ones by Amanda Hesser, Julia Moskin, Sam Sifton, and Mark Bittman. I have hit Save on that page for so many recipes, I pray the page doesn’t crash! I also am fiendishly devoted to the Food Network’s Alton Brown’s Macaroni and Cheese recipe. Who knew a bay leaf and paprika could make such a delicious difference? Now, there’s a new kid on my cookbook block: The Barefoot Contessa’s Cooking for Jeffrey. Ina Garten’s Roasted Chicken with Lemons, and her Tuscan Roasted Potatoes offer a bit of heaven in every bite.

Admittedly, I am enamored with cooking. As a long-time foodie, I attribute this to growing up with a mother of Italian descent, who excelled in the culinary arts, along with her two sisters, equally accomplished, and an immigrant Italian father who served up delicious Italian food. Small wonder I honed my culinary skills. With today’s snow and cold, I have turned my attention to making a Julia Moskin recipe for chicken potpie. In lieu of a white sauce, she sauté sliced mushrooms and bacon in butter, adding floured, cut up chicken thighs, thyme, and other delectable ingredients, including chicken stock and Marsala wine. Carrots and minted peas are served on the side.

Thus, I embrace the frosty weather as I hunker down this December day, writing, and later cooking. This is my favorite way of spending a chilly, snowy day, a glass of vino included, with the dinner, naturally.

Ciao for now.

 

 

 

 

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s