Walking the snowy path to the woodshed when the temperature was 12 degrees below zero, with added 20-miles-per-hour winds, I quickly sensed the sting of cold on my legs through usually reliable layers of fine wool leggings underneath heavy wool trousers.
What’s au courant is thin-crust pizza, a return to the Neapolitan idea, with fresh ingredients, with greens, either cooked in oven or added at the end.
I find garlic scapes simply perfect. Their curly, sculptural shape intrigues me. They double as both a food and a flower arrangement. I usually harvest them and place them in a mason jar filled with water.
