Literally, chilling—it’s freezing out, with icy stuff coming down, but inside we’re warm and cooking. Today I made our first homegrown mixed micro-greens and cilantro salad of the season. I added tomatoes, toasty chickpeas, and onions, middle-eastern style. I also made herby dijon-wine Mediterranean turkey, and roasted potatoes, Cajun-spiced. Of course E’s famous home-baked challah. And for dessert, middle-eastern-style tapioca custard with coconut, sultanas, cashews, almond, cardamon, rosewater, and honey. I know, weird and eclectic, like me. L’chaim!