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Nothing to do with regional, cultural or familial connections or recollections, but for me, it's chowders. ALL kinds of chowders. And I do make them frequently in the winter. Usually laced with poblabos chile.
This winter I'll be making a dinner tart once a week and try not to make too many dessert tarts lol. Tarts are a lot like a quiche, I made a cheddar and winter squash tart 2 weeks ago and decided wow I need this more often. Fairly easy and good the next day too.
I love making/eating soups of all kinds in winter, adding melted cheese on top is yummy. Cooking turkey then making turkey broth is a favorite thing, turkey broth is so much richer than chicken broth (which I make too), maybe it's the difference in how chickens are raised, dunno.
lots of homemade soups: sweet potato/peanut butter soup, split pea soup, vegetarian chili, cauliflower cheese soup, vegetable/bean soup. Usually serve with crusty homemade bread or with crackers and a salad.
homemade vegetarian pot pie
manicotti stuffed with ricotta and tofu, with marinara sauce on top
Beef stew. Chili. Bangers and mash. Shepherd's/cottage/chicken pot pies. There is a local German restaurant that does a large schnitzel with paprika gravy and two sides. I never get that in the summer - at most, I'll get the lunch schnitzel sandwich on a hot day with cabbage, salad, or kraut.
Florida stone crabs. I can only buy them in my area for 3-4 months during the northern cold season. No one has them this year. I guess that it's some sort of Covid complication. Bummer. They would probably cost too much for me to even consider. Heat or crabs?
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