This is a very, very, very bad idea.
On a scale from 1 to 10, 1 being spicy food tolerance of a 6 month old and 10 being aye caramba bring it on, I register somewhere around -6. I’m just a damn wimp when it comes to hot peppers. I’ll admit it. Sometimes I cough to death, sometimes I cry. Red pepper flakes must be used with a very gentle hand in my presence and the mere mention of ghost peppers is down right terrifying. But that doesn’t mean I don’t love the flavor (perhaps I’m a glutton for punishment??) and it doesn’t mean that I don’t crave spicy food sometimes. It just means I take down a lot of sour cream and avocado with my heat.
The snow finally arrived yesterday. Up until now, it has largely been a warm, snowless winter. We did have that freakish snowstorm at the end of October, but that hardly counts-no one was ready for it and it left as quickly as it came. Since then, there’s been was no white Christmas, no white New Years, no white anything. I’ve missed the snow. I love the snow. It makes you feel like a kid again. A grownup kid who can stay indoors in warm socks, beneath warm blankets, drinking red wine and eating hardy things. I celebrated snow’s arrival with Beef Bourguignon.
I have a brussel sprouts recipe all queued up for this blog. And not just ANY brussels sprouts recipe, but my all-time favorite brussels sprouts recipe; the one I turn to year after year, Thanksgiving after Thanksgiving, Christmas after Christmas. Unfortunately, those will have to wait, because I just ate this stew and youmustknowaboutit NOW!
I absolutely adore beets. They’re sweet but still savory, fragrant and gorgeously colored. I live in New York, so when I grab lunch from the place around the corner, 99% of the time it’s a build-your-own-salad. And 100% of the time, one of my 6 ingredients is beets. But you guys, it snowed this weekend. Snowed. In October. If this is a sign of things to come, I’m moving to Costa Rica for the winter. Well, maybe not, but at minimum, I’m putting away the salads for a few months. It is clearly no longer salad season; it’s risotto season.