Bon hiver

And it snows.

It might be wet and icy, but it’s snow- something the rest of the world seemed to have until now but us. And Half-moon is asleep on my lap and this morning the new kitten got the closest he has gotten to snuggling with our old guy, Muddy, since he came to us right before Thanksgiving. And there is a chance- a small chance- that I might get to take the skis out tomorrow. So I guess what I am saying is that things seem pretty nice today, except that my sister- the one who ties packages with black and white string and has the best sticker collection and makes the most delicious salads- is headed back to Seattle and I wish she were still here.

On Christmas Eve we walked with Half-moon to the bar to fill a growler of porter beer before heading to our parents’ house to devour the cheeseball and make a radicchio and belgian endive winter slaw for dinner. I washed the leaves while she pickled the onions in red wine vinegar. We ate the salad along with fish stew and a baguette from Batch Bakehouse (that I had to fight for after our morning yoga class… Next time I’ll be sure to get there earlier!) After dinner and peppermint custard, we sipped hot water and whiskey while my sister read us “‘Twas the Night Before Christmas” and “The Gift of the Magi” by the light of her headlamp. We wrote our letter for Santa and went to bed. I’m nostalgic for it already.

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Radicchio, Belgian Endive and Naval Orange Winter Slaw with Pickled Red Onions

Ingredients

1/2 small radicchio, sliced thinly
3 belgian endive, sliced thinly
2 navel oranges, peeled and sliced crosswise (into rounds)
1/2 red onion, sliced thinly
small bunch fresh parsley, torn into pieces
red wine vinegar
olive oil
salt

Directions

Slice the red onion and soak in a bowl of cold water for ten minutes. Meanwhile, slice the radicchio, endive and oranges and toss together in a big salad bowl. Drain the onions and cover with red wine vinegar. Add the onions, vinegar, parsley and olive oil and toss again. Season to taste with salt.

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Happy winter.