Welcome foodies and friends.

New York was slammed with 110 inches of snow last week. We only got one foot in Massachusetts. (Only?) Our Nor’easter was followed by hours of sleet, which left the landscape covered with snow-capped mounds that gleamed with a sparkling icy crust that almost looked edible. It really was beautiful, however I prefer gazing at the white stuff from behind my kitchen window next to a warm stove. From there I don’t need 14 layers of clothing to fight the 10 degree weather.

For me, this is the time to fill the house with the smells of something wonderful, warm and hearty. Usually I make a beef or chicken soup, but during this storm—one that we’ve waited all winter for—I spent the afternoon making my mother’s Italian sauce, a recipe that goes all the way back to her family in Italy. I tend to change the style once in a while and this time I made it into a meat sauce, a favorite of my husband and grown children. By the time everyone stamped the snow off their boots and walked through the front door we were ready for linguine and meat sauce. Pasta—known as macaroni when I grew up—is a comfort food in our house.

During these harsh New England winter months I don’t just feed the indoor family. I try and remember the birds and squirrels who live on our property and strategically place sunflower and bird seed in pottery basins around the porch. Please know, once you start the birds begin relying on you for food, so please keep it up or just don’t do it.

What have you done during these cold winter months—or what’s it like to live in a warm climate during these winter months. Let me know at globalfoodie@cs.com and we’ll write some of your responses in the next email.

Have a great week,

Denise