I’ve started putting maple syrup in my coffee to make up for how long it’s been since I’ve had pancakes. 

a pickled red cabbage recipe, by Amy Chaplin, from the Martha Stewart January issue

+one head red cabbage

+ 1 1/2 t sea salt

+ 6 tablespoons raw cider vinegar

finely slice the cabbage, mix everything together with your fingers,

and let sit for 30 mins.

the last of the beef stew

homemade honey wheat bread

+

one pint cherry tomatoes, doused in olive oil and salt, roasted at 375 degrees for 45 mins.

two small onions, sliced thin, caramelized on low for 25 minutes.

some ricotta. Martha suggested goat cheese, but I’d already bought ricotta (see below).

the champagne of beers wasn’t a perfect fit. But digging around in the pasta for the squishy juicy tomatoes made everything seem a little bit summery. 

I did one of those lengthy online surveys that promises a free subscription to a magazine at the end. The survey asked me to write three reviews of my favorite breakfast food. I really only eat oatmeal, so I wrote one absurdly detailed review, and copy-pasted it three times.

A couple weeks later, my Martha Stewart Livings arrived!

Martha says ricotta cheese has much less sodium than cottage cheese. It does, and it spreads on bread smoothly.

Toast-ricotta cheese-chopped dates (unfortunately the pitted-dried-out kind)-honey-chopped almonds. And an omelet with toasted parmigiano on the bottom.  Put the cheese in the pan to toast and melt first. Then pour the eggs over it. Both recipes from the January issue.