mark the calendar!

Today it was roughly 17F, with a not insignificant wind chill of much lower, due to the high winds.

Yes, yes, I know - most of you have it worse. I agree, but that's not why I'm posting.

Today D. admitted for the first time... er... ever (?) that he felt the chill a bit, after walking to the grocery for some bread. He even has the chapped cheeks to show for it :P

Yes, he was almost certainly a polar bear in a previous life :P

Completely changing the subject, but definitely worth changing it for: all pots de creme, all the time. I note with much pleasure that there is such a thing as Bailey's pot de creme! Courtesy danicia.

teeming masses: flavoring tomatoes?

geekchick's posting about a new spice shop opening up nearby reminded me:

A week or so ago I got bored of the usual and tried this chicken Makhani. Smelled great in the pan, was warm but flavorless on the tongue. Salt helped, but not much. All of which is a damn pity because I love tomato sauces when prepared well but have never been able to mix one myself that doesn't resemble wallpaper paste.

If anyone has any recommendations of how to make tomato sauce (be it Indian, Italian or other) more tomatoey ("tomato++"?) I'd love to hear it.