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Woke up super early today to the odd luminosity and weird urban stillness that snowstorms cause. The 15th major snowstorm of the season, I am reliably informed by the shivering, parka clad newscaster on my tv. She has cut out just the fingertips of her gloves, on the thumb and index finger of what must be her texting hand, and for some reason that keeps distracting me from what she is saying, which is basically, probably, just stay indoors if you can, don’t drive if you don’t have to, check on your seniors. Grateful to not have any urgent needs today, grateful for a reasonably full pantry and fridge, grateful that my work day mostly consists of finishing the edit of an already fairly flawless manuscript, and compiling a wish list for my next project. All of which can be done curled up on the couch, while wearing my fuzzy socks and layers of sweats and sweaters. After I finish these lovely brûléed grapefruits. It’s a very B&B thing to do, and in fact I think I probably got the idea in my head due to the fact that my reading this month has mainly, coincidentally, consisted of cozy murder mystery novels set in B&Bs where of course lots of breakfasts take place. Normally I like my grapefruit like I like my whiskey or tequila: straight and bracing, with nothing to distract from the bitter depths. But in this case, sprinkling a healthy spoonful of sugar over the tops of the halved grapefruits before putting them under the broiler for 5-6 minutes, gives you a crunchy topping to crack through on your way to the warm fragrant fruit. Stay safe and warm peeps.
