leftovers

Yesterday was my first soup-based lunch since the temperature dropped. It was lame. The weather and the soup experience as a whole, just depressing. There is nothing about an obligatory hunk of bread that makes the soup better. There is nothing admirable about disguising flavorless sustenance with so much heavy cream I had heart palpitations while I was penning this year's Thanksgiving macaroni and cheese recipe. Let's address this. 

I waltzed past Zabar's, Barzini's, Broadway Farm and all my other favorite Upper West Side food markets yesterday evening, shaking my head obnoxiously at the lines around the block, thinking about my gas stove whose left pilot light basically works and the utter comfort of at least a week's worth of homemade hurricane-larder goodness, like these.

I really like the combination of pasta and eggs. I like a runny fried egg or poached egg on top of my spaghetti just as much as a meatball or two. Carbonara is my go-to dish when there's nothing particularly exciting going on in my fridge. Rare, but it happens. Unfortunately, you can't really fry or poach eggs at work. But that's okay because a frittata will satisfy your need for both, and it reheats like a champ.