Oddly, other peppers don't upset my stomach, so I'll substitute poblano or fresno in most instances.

Pepperoni pizza for the birthday girl, local snapper in a buerre blanc for my better half, fettuccine alfredo for my boy, and a pizza calabrese for me. Caesar and caprese salads to start, and Baskin Robbins ice cream cake at home to finish.

Done eating for the day!

It's all basically the same. Wheat based flat bread.

Unhealthy but delicious:

Caviar
egg white
egg yolk truffle butter (a touch)
bagel
champagne

Fusilli with Parmesan
meatballs
spaghetti with Rao’s marinara and meatballs
fresh spaghetti with Rao’s marinara

assd cookies

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Peeled off early from work and played golf (85 off the stick) then had my mate I played with round for dinner. Glorious evening so we sat outside and I just put a few bangers on the barbie and served it with salad and the aforementioned Mexican pita.

Haven't been to a country pub for Sunday lunch all year, so particularly enjoyed the full works yesterday with some elderly relatives in the "outdoor" tent at The Noah's Ark in Lurgeshall. A very happy scene with so many extended families enjoying their roasts and sticky toffee puddings. Reminds me what life should be like, even if we were all wrapped in blankets against the cold!

Sorry, just saw this. You and others have kind of covered it, but having grown up in Wisconsin, let me reply to a few of the posts:

- The main difference is they use brandy rather than some type of whiskey. Specifically, Korbel brandy, which is more similar in flavor to whiskey, without some of the strong flavors fancier brandies often have.
- As others have said, you order it either sweet or sour. Either a splash of Sprite or sour mix.

Other than these two things, there's really zero difference between the classic version and the Wisconsin version. The standard garnish is cherries. I've never personally seen anyone get pickled vegetables or anything weird in their drink. But I'm sure it happens...somewhere, sometimes. It's NOT prevalent.

If you were to walk into a bar or supper club in northern WI and ask for an old fashioned, the default is almost always brandy, sweet (Sprite), with cherries, and sometimes an orange peel. If you want "sour" you'd have to be specific, and I'm certain that's the case if you want bloody mary vegetables in it. That said, most people from there will automatically order "an old fashioned sweet/sour" out of habit. Lately, I've seen some places where they ask you if you want brandy or something else, which I attribute to the classic cocktail becoming more popular in Illinois.

We make them sweet, and it's one of the few non-Vodka cocktails my wife enjoys. She won't drink them with any type of whiskey, but I enjoy those too.

I'd encourage people to try mixing one. Make sure you use Korbel, and don't call it an old fashioned if that throws you off. It's a delicious drink.

PS: Having empty to-go cups in your car is gross no matter what was in it. The thought of that smell is making me a little shaky as I sip my coffee.

I was going to make Beef Wellington tonight, but I given the snow, I think i'm going to make potato soup instead.

Mr CE made doro wat last night. (Ethiopian chicken dish using a New York Times recipe.) I love Ethiopian food, this was way too spicy for me! And he even cut the cayenne in half. So sadly, lunch jas now rolled around and most of the leftovers in my fridge are things I cannot eat.

ooh I do love spice. I’ll look up this dish.

I do hope that you’ll post your Monday luncheon because I’m extremely curious.

You're talking to someone who is an editor at heart, so I would never claim that I had a luncheon today. There was nothing formal about my lunch. It was a little leftover Chinese that I could eat, reheated in the microwave, and a samosa that I bought at the Indian grocery store yesterday, heated up in the toaster oven. It was lunch, not a luncheon.

Red king crab legs with assorted dippers
snow crab claws
raw vegetable platter
baguette with butter
leftover Calibur French fries

the snow crab claws cost about the same as red king crab legs and they’re also really delicious.

Bucatini Carbonara
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Still working on (and enjoying) boeuf bourguignon. Tomorrow, it will be gone.