We’re smothered in a snowy, whipped cream world with gusting winds, huge drifts, and silence. It’s the perfect time to stay inside and savor meaty books, like Catherine The Great (Robert K. Massie),
drink rich hot chocolate,
and cook lusty meals, like the the Spaghetti with Bok Choy and Gooey Egg featured in the recent cooking with bok choy piece I wrote for Vegetarian Times. Yes, bok choy is an Asian vegetable, but you can enjoy it much as you would Swiss Chard and spinach, since the stems have a similar juicy sweetness to Swiss Chard and the leaves have a tender spinach-like flavor.