For most of this winter, the weather here in New England has been unpredictable. Unlike last year when we had two feet of the white stuff covering the ground and huge icicles hanging from our roofs, the snowplows have laid dormant in 2012. And the temperatures have fluctuated wildly—yes, there have been plenty of days with below freezing temps, but we’ve also seen the thermometer climb into the fifties a record number of times.
This fluctuating weather pattern has put me in a quandary about what to wear. I pull out all my heavy gear to stave off the cold, and search madly for a light jacket or sweater that’s been packed away when it warms up.
But even more of a challenge is what to cook. I try to plan hearty dishes for chilly nights, but look for something less filling for those miraculously balmy days. One dish I have served throughout the winter–whatever the weather–is a vibrantly scented thick tomato soup topped with dollops of airy mascarpone whipped cream.
