I have been following through on my new years resolution to bring in sweets for the kitchen every Friday. I went to D’amato’s bakery and picked up a chocolate Swedish flop. Next Friday i rode to their competitor in the neighborhood, Upper Crust Bakery, for Irish soda bread.
Arctic air brought some wicked cold temperatures to Chicago. Chef Moyo made a pot of shortrib and mushroom risotto and I ate two bowls. Had my first serving of tortilla soup for the winter, the artisan jack and homemade sour cream dissolving into and super enriching the pasilla chile broth.