It’s well-documented on this blog that I am no fan of winter and this tidbit makes me neither unique nor special. Many people suffer from some form of Seasonal Affective Disorder and knowing you’re one of many can be very comforting. Especially when you inexplicably dissolved into a 15-minute crying fit because you left your hat behind at a restaurant. Is it crazy? Sure. But it’s fine, it’s completely normal, this how most of the world reacts to January, right? Right? Anyway, because my mood was dipping and because today is apparently Blue Monday, I’ve spent the day trying to find the upside to winter. And it didn’t take my mind long to land on this Ricotta Gnudi Salad with Prosciutto & Forelle Pears. Of course! Kitchen projects! Kitchen projects will save me.
It’s the week of resolutions and I give you Steamed Red Curry Pork Buns. I know, I’m evil. Hate me now, make these, love me later. These are by no account light or clean but that doesn’t mean they aren’t resolution-friendly. Okay, maybe if you’re looking to cut your calories or eat fewer carbs or less meat, then yes, these aren’t the buns you’re looking for. But if you’ve vowed to spend less on takeout or to cook at home more, these buns can and will serve you very well. Oh, and if you’ve decided to eat more delicious food in 2018, run, don’t walk because these babies are hella good.
Today’s Turkey Stew with Rosemary Sour Cream Dumplings is brought to you by the word “envy”. It was Thanksgiving in the United States last week and it was not in Canada. I know, we got to go first. We did the turkey, the trimmings, and all the wine. And we’re going to get another shot at the whole feasting thing in less than a month. Rationally, I know this is all true but my petulant inner child is feeling all butthurt and forgotten.
Ah! The pierogi. The perfect bite-sized, comfort food parcel. But as much as I love them today, these tender clouds of carb perfection were never part of my childhood. No, instead they played a vital role throughout my deeply embarrassing and economically fraught 20s. The frozen No Name pierogi was there when I simultaneously strapped for cash and time in university. The fresh pierogi was there when, in the midst of a rough patch to end all rough patches, my friend Paul invited me over to make the delectable dumplings with his Polish mama. And today’s Short Rib Pierogies were there when winter unexpectedly decided to call.