Grated Parmigiano-Reggiano

We’re holing up.

Waiting for the predicted snow.

Not quite a burrow but definitely staying close to home.

It’s probably going to impact Thanksgiving travel plans for many in this neck of the woods.

I’m avoiding all stores with crowds- as everyone rushes to get milk and the last roll of T.P.

There’s urgent hype on the car radio as I drove home from school and I hear from a friend that reports on TV are insistent.

So I went to the Bryant Street Market to get a pound of coffee beans and spied Donatelli’s Mushroom Ravioli in the freezer.

Came home and baked the dozen in some vodka sauce from the pantry (don’t ask)  for 45 minutes and pretty soon there was a meal worthy of a winter night that feels like February instead of November.

In the dining room.  What made the meal though?

The grater was in service again tonight. This time  for the Parmigiano- Reggiano cheese.  Steve added the beer and we had spinach salad.   The candles made it seem warmer.

Mushroom Ravioli

My Answer to 9 Degrees Temperature? Homemade French Onion Soup

A bowl of onions on the kitchen table has been talking to me saying “Onion rings in the cast iron skillet, onion rings in the cast iron skillet.” But I came to my senses and sliced them up and sauteed them in butter and olive oil to carmelize them.  Toasted a slice of Allegro Hearth Farmgrain Bread and thin parings of Parmesan. Ladled the hot broth over the toast and cheese. Used my Grandmother Hendricks’ silver soup spoon with just the right bowl of a spoon for the soup. Found a wealth of information and recipes for Onion Soup. Click the link to read the history and simple directions on how to make it perfectly.  And the birthday pasta bowls from V make a lovely soup plate for this winter meal.

the kitchen smelled so inviting. I wouldn't make this in July.