I don't think there's any chance of us getting any real snow this year ... it still hasn't happened, nothing more than a dusting last month. But this last week we were enclosed in fog all week. It was pretty lovely - and we finally got back up above freezing, which *is* nice. And it hasn't been raining - which is a nice break; it'll start again soon enough, this week.
Still, it's cold and damp, and I've been trying to keep things bright and exciting in the kitchen to cheer us through the end of winter. I made a fresh batch of preserved lemons using the same recipe from last year (though I included a chili in the jars this time!) at the start of January and they're almost ready to use - just in time, too, as we've been devouring the last jar left from last year. We have been buying baby broccoli and tossing it with bit of walnut oil and a couple tablespoons of chopped preserved lemon and roasting it in a 350 or 400 degree oven until it's just crisp-tender. I top it with a yogurt sauce made with nonfat greek yogurt, a bit of garlic, lemon juice, olive oil, salt, and chopped fresh dill (and mint, if I have it on hand). It's delicious - Cass picked out another three bunches of baby broccoli just for this week!
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