Monday, 3/2/26

 "Salt and pepper dumplings" from the NYT. I was too tired and busy over the weekend to do any prep, so I was dismayed to look at the recipe when I got home and realize that one of the key ingredients was 5 Spice powder (spoiler: we didn't have any). I had most of the components and just winged it, but I am sure it wasn't the same. I also didn't have green beans but roasted cabbage was fine instead. I liked these well enough, but I think for my taste there are better dumpling applications out there. served with rice and some chili crisp vinaigrette for a bit more kick.

Sunday, 3/1/26

 Dinner with Jen and John. Plain bread from Jason, a chocolate banana cake (SK) from me. The cake was pretty good, but would have been better had I not have to make it the day before, and if I had baked it for a couple of minutes less. It warms up well, at least. Dinner was two Blue Aprons: a tofu/cauliflower rice bowl and chorizo enchiladas (excellent). Always a delight.

Saturday, 2/28/26

 We didn't really have dinner, because we were out all day with Jen and John and Laurie; we stopped a somewhat lame "Winterfest" in Worthington that had really good french fries, at least. Then we went to Black Birch Vineyard and had pink champagne and pizza. Two bonus pizzas this month! These were Neapolitan style and very good! They were probably even better right when they came out of the oven but we didn't quite understand the pick-up system and they sat for 15 minutes. Oops. Anyhow, it was a beautiful, nearly warm, day and very fun.

Vineyard Cat

Up with the snowmobilers in Worthington

Thursday, 2/26/26

 Just leftovers; soup and bread, I think? 

Friday, 2/27/26

 Cheesy tots and gravy, plus I made myself a small spinach salad. Quick dinner because it was game night.

Wednesday, 2/25/26

 Last week Ramona said she wanted to "have pizza at my house with Grandma, Kiki, and Carter" and I was only too glad to make that happen. We picked up a couple from Frontier and had a very pleasant time.

Tuesday, 2/24/26

 Jason made us a loaf of fennel-onion bread, and I had made a pot of tomato-lentil soup from the NYT over the weekend. I also had Jason roast us some carrots....I didn't want to micromanage but I should have told him to cut them all into equal sized pieces. we got there eventually. The soup caught my eye for the inclusion of zaatar and goat cheese (even though I used feta) and that plus lemon zest added at the end were really what made it tasty. It had also somehow been a while since we had our own fresh bread so that was nice.