OK, this winter thing is getting a bit old. This was eat-down-the-freezer week, 'cuz once fresh food is available again, it won't be a high priority.

Saturday: We team-cooked with Joe and Erin on a quest for a tasty, fancy pescetarian mean. We ended up with Jose Andres' Tuna Stew with an olive oil and egg yolk foam.

Monday: Shrimp and grits with turnips

Tuesday: Risotto balls with salad

Wednesday: Sweet potato gnocchi with spinach beet salad

Thursday: Eating out at Acqua Al 2 finally

Friday: Big Salad night