Val McDermid’s Winter Made Me Fall Back in Love with the Season, a Review

 

Val McDermid’s Winter caught me at exactly the right moment. I’ve always had a complicated relationship with the season: as a child I adored it, as a working adult I tolerated it, and now, creeping toward what the poets politely call “the winter of life,” I mostly dread it. Yet somehow this slim, illustrated volume turned the gloom around for me. Reading it felt less like opening a book and more like settling down for a long, fireside chat with an old friend who happens to love the very things I’ve started to resent—the iron-cold air, the early dark, the whole damp Scottish midwinter package.

McDermid writes with the ease of someone talking across a kitchen table, drifting between memories of childhood sledging in Fife...

 To read the rest of the review, go to my sister blog, Book'em here.

 You can (and you MUST!) get a copy here.

 Disclaimer: I received an advanced digital copy of this book from NetGalley in exchange for my honest review. 

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Creamy Lemon Spinach Mafaldine: A Simple Yet Elegant Pasta Delight

 

I love discovering new pasta shapes—there's something so satisfying about how the right noodle can elevate even the simplest sauce. Recently, I picked up a package of mafaldine (also known as mafalda or reginette) on a whim. Those beautiful, long ribbons with ruffled, wavy edges instantly caught my eye. They look so sophisticated, almost like delicate lasagna noodles that decided to go for a frilly upgrade.

 Tonight, I decided to pair them with a creamy, bright sauce that comes together in the time it takes to boil pasta. The result? This Creamy Lemon Spinach Mafaldine. It's rich from heavy cream and Parmesan, earthy from spinach, fragrant with garlic, and lifted by the sunny zest and juice of a Meyer lemon (though regular lemon works beautifully too). The sauce lightly clings to every ruffle of the mafaldine, making each bite feel a little fancy without any real effort.

 This dish is perfect for a cozy weeknight dinner for two, or as an elegant side alongside grilled chicken or fish. It feels restaurant-worthy but uses pantry staples and comes together in under 30 minutes. First time trying mafaldine? You're in for a treat—the wavy edges hold onto the silky sauce like they were made for it. 

Creamy Lemon Spinach Mafaldine

Serves 2 as a main, 4 as a side

 ½ lb. (8 oz.) mafaldine pasta

3 T. butter

1 (10-oz) pkg. frozen chopped spinach, thawed and squeezed very dry

¼ t. kosher salt (plus more for pasta water)

4 cloves garlic, minced

1 c. heavy cream

Zest and juice of 1 large Meyer lemon (or regular lemon)

½ c. freshly grated Parmesan, plus more for serving

Freshly cracked black pepper

 Bring a large pot of well-salted water to a boil. Cook the mafaldine until al dente according to package directions.

 Meanwhile, melt the butter in a large, heavy-bottomed skillet over medium heat. Add the squeezed spinach and ¼ tsp salt. Cook, stirring, for 1 minute to warm through.

 Add the minced garlic and cook another minute until fragrant and softened.

Slowly pour in the heavy cream, add the lemon zest and Parmesan, and stir to combine. Reduce heat to low and let the sauce gently simmer and thicken while the pasta cooks.

 When the pasta is al dente, use tongs to transfer it directly into the sauce (a little pasta water clinging to the noodles is perfect). Add 2 Tbsp lemon juice (or more to taste), plenty of black pepper, and toss everything together over low heat for 1 minute. The sauce should become silky and coat the pasta beautifully.

 Serve immediately with extra Parmesan and black pepper.

Give mafaldine a try—you'll love how those pretty ruffled edges make even a simple creamy pasta feel special.  

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Cream Cheese Pinwheels: A Classic 70s Party Appetizer Making a Comeback

 

Remember those glorious party spreads from the 1970s and 80s? The ones loaded with retro appetizers that everyone devoured while chatting around the holiday table? Welp, they're back in style! These Cream Cheese Pinwheels were a staple at my aunt's legendary Christmas Eve gatherings after church. Along with glazed chicken wings, Swedish meatballs, and toasted ravioli, these colorful tortilla roll-ups were one of my favorites. Easy to make ahead, perfect for feeding a crowd, and bursting with creamy, tangy flavor—they bring instant nostalgia with every bite.

This tried-and-true recipe uses just a handful of ingredients, but I've included pro tips and popular variations to make them even better. Whether you're hosting a holiday party, game day get-together, or just craving a throwback snack, these pinwheels deserve a spot on your table.Nostalgic Ranch Cream Cheese Pinwheels

 2 8-oz. pkgs. cream cheese, softened

1 1-oz. pkg. ranch dressing mix

2 green onions, minced

4 12-inch flour tortillas

½ c. shredded Cheddar cheese

½ c. red bell pepper, diced

½ c. diced celery

1 2.25-oz. can sliced black olives, drained

In a medium bowl, mix together the softened cream cheese, ranch dressing mix, and minced green onions until well combined. 

Spread the cream cheese mixture evenly onto each tortilla.

 Sprinkle evenly with the shredded Cheddar cheese, diced red bell pepper, diced celery, and sliced black olives.

 Roll up the tortillas tightly, then wrap each roll securely in aluminum foil.

 Chill in the refrigerator for at least 2 hours or overnight.

 To serve, unwrap the rolls, trim off the ends, and slice into 1-inch pieces.

Try half a packet of Fiesta Ranch for a fun twist.

 Spread the cream cheese mixture all the way to the edges, but leave the last ¼ inch with just cream cheese (no veggies)—it acts like glue. 

 Avoid chunky veggies near the outer edge, wrap tightly with the seam side down before foiling, and have toothpicks ready if needed.

Deli version — Add thin slices of good roast beef and a touch of horseradish sauce.

 Mexican twist — Swap ranch for taco seasoning, add chopped cilantro and Melissa’s pickled jalapeños, and use Pepper Jack cheese for heat.

These pinwheels are the perfect make-ahead appetizer—slice them right before serving and watch them disappear.

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Flu Shot Cocktail. Because you need it.

 

If you've been following this blog for a while, you'll know about my deep affection for foreign television—German shows in particular, and the long-running “Tatort” franchise most of all. Recently, while binge-watching the Vienna-based “Tatort” episodes, I caught something delightful I'd never heard before. One of the main detectives was feeling under the weather, and his partner suggested he get a “flu shot.” Not the needle-in-the-arm variety, but the kind you drink—with great pleasure.

A quick bit of research revealed that this warming cocktail goes by many names and variations, but after testing several, I've landed on what I believe is the absolute best version. With deep winter upon us and colds and flu circulating everywhere, consider this your tasty line of defense. Forewarned is forearmed… and deliciously so.

Flu Shot Cocktail

1 c. (or less) hot water
1 T. fresh lemon juice (I used one of my home grown Meyer lemons)
1 T. honey
2 oz. peach schnapps
Optional: an extra squeeze of fresh lemon at the end for brightness

Stir the honey into the hot water until fully dissolved, add the lemon juice and peach schnapps, give it a gentle stir, and enjoy slowly while curled up on the couch. It's soothing, warming, and just sweet enough to feel like a treat rather than medicine.

You can find the adorable seasonal mug here.

 

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Nothing Is Ever Simple (Featuring a Refrigerator and My — GASP! — Underwear)

Location of dents indicated by "x."

 

As with most things in this house, the refrigerator delivery came with both good news and bad news—because why would it ever be just one or the other?

 The good news: the new refrigerator arrived. It is a KitchenAid 26.2 cubic foot, multi-door French door refrigerator with a platinum interior and stainless steel exterior, as I mentioned here. It even has a fingerprint free exterior (something I wasn’t aware of when I bought it), as well as offering up two different kinds of ice – crushed and cubed – something else I wasn’t aware of when I bought it, so I was pretty pleased. In other words, it is beautiful. The delivery crew removed both the front door and the storm door to get it inside, hauled the old refrigerator out without incident, and slid the new one neatly into place. It fits perfectly, which already felt like a small miracle.

 The bad news: everything else.

 First, I was informed that they would not be connecting the water line unless I paid extra. This was surprising, given that my receipt said otherwise, but I decided to put that argument on hold for another day. I have learned to pace myself.

Second...the dents. Over the phone customer service offered money off, but I declined. When I pay for showroom perfection, I don’t want something that looks slightly used. It would be like hiring a hitman and being satisfied with a simple bruise. I am not keeping a visibly dented refrigerator that I plan to look at every day for the foreseeable future. So yes, technically I now have a refrigerator—but practically speaking, I do not, because once the return is scheduled and a new one is on its way, it would be pointless to fill it up with groceries, only to take them all out again.

Still, it’s something.

But wait, there’s more.

 While disconnecting the water line from the old refrigerator, one of the delivery men warned me that a little water might leak onto the floor and asked if I could get him a towel. No problem, I said confidently, heading for the laundry room. I opened the dryer, fully expecting a warm, fluffy load of towels—only to discover that I had outsmarted myself earlier in the day by actually folding the laundry and putting it away. All of it.

 Thinking quickly, I opened the washer, full of yet-to-be-laundered clothes and such, grabbed a towel, and turned back to hand it to him. And that’s when momentum, physics, and fate intervened. Along with the towel, I unintentionally flung a pair of my underwear directly at the poor man.

 The mortification was immediate and complete.

 To his credit, he reacted with admirable professionalism, pretending that nothing unusual had occurred, while I stood there silently questioning every decision I’ve ever made. Somewhere between the refrigerator, the dents, and airborne underwear, I accepted what I probably should have known all along: nothing in this house happens without incident.

 (Those of you who know me personally will recall the time I inadvertently flashed my underwear, in a similar fashion, to the UPS man. That time a dryer was also involved, but the underwear was stuck to the robe that I had quickly pulled on in order to answer the door, rather than flung into his face.)

At least the refrigerator is beautiful. Even if it’s only visiting.

Creamy Boursin Pasta con Broccoli: Ready in Under 30 Minutes!

 

If you’re a pasta lover like me, you know that classic pasta con broccoli holds a special place in the heart—especially when it reminds you of your favorite local Italian spot. But let’s be honest: some versions require too much fuss for a weeknight dinner. That’s why I’m obsessed with this super-simple twist that uses Boursin cheese for an instant flavor upgrade. The shallot and chive variety brings herbaceous, garlicky magic that shines through, turning a handful of ingredients into a creamy, restaurant-worthy dish with practically zero effort.This Boursin Pasta con Broccoli is rich, comforting, and ready in under 30 minutes. Perfect for busy evenings when you want something indulgent without the hassle. It serves two generous main portions or four as a side—ideal for date night or family dinner.

Boursin Pasta con Broccoli

6 oz. orecchiette pasta(or any short pasta you love)
2 c. fresh broccoli florets
1 (5.2-oz) package Boursin Shallot & Chive cheese
½ c. heavy cream
Pinch of salt
¼ t. freshly ground black pepper

Bring a large pot of well-salted water to a boil. Add the orecchiette and cook according to package directions until al dente.

During the last 2-3 minutes of cooking time, add the broccoli florets to the pot with the pasta. This saves you an extra pan and keeps things simple!

While the pasta cooks, warm the Boursin cheese and heavy cream in a large skillet over medium heat. Stir gently until the cheese fully melts into a silky, creamy sauce.

Using a spider strainer or slotted spoon – stop draining pasta! –, transfer the cooked pasta and broccoli directly from the pot to the skillet. The starchy pasta water clinging to the noodles will help thin and smooth the sauce perfectly.

Toss everything together until beautifully coated. If the sauce feels too thin, let it simmer for a minute or two to thicken. Season with salt and black pepper to taste. 

This dish is pure comfort: tender pasta, bright green broccoli, and that irresistible garlicky-herb cream sauce. Once you try it with Boursin, you’ll never go back!

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Embracing Winter Neutrals: A Calm and Rustic January Tablescape

 

When I was younger, my world was bursting with color—bold hues everywhere I looked. These days, though, I crave the quiet elegance of neutrals. They soothe the soul, offering a gentle pause amid life's chaos. Don't we all need a little more peace?

 After the vibrant reds, greens, and golds of Christmas, I was ready to strip things back and create a low-key yet striking and rustically elegant table that captures the essence of January's bleak, beautiful winter months.

This rustic neutral setting feels like a deep breath of crisp air—calm, grounding, and utterly inviting.  It all starts with a lovely linen table covering, layered with a nature-scene runner from Pottery Barn that whispers of snowy forests and quiet woodlands.The matching napkins from the same linen collection tie everything together softly.

  

At each place, circular black placemats add a touch of drama against the pale linens, topped with natural tree-slice wooden chargers for that perfect rustic texture.The square dinner plates (a thoughtful gift from years ago, from Rachael Ray's line) provide a clean backdrop, crowned by oval "Nibble" plates by Rae Dunn. 

For a playful twist, I've placed Mackenzie-Childs “Courtly Check” forks atop the nibble plates—ideal for spearing a delicious starter. 

The mugs, featuring an interior elk design, are also from Pottery Barn's collection and bring subtle wildlife charm. Adorable black ceramic creamers at every setting let guests customize their coffee or tea just right.The flatware, purchased years ago from Cabela's, has a rugged outdoorsy vibe, while the smoky stemware—cherished pieces inherited from my mother—adds a hint of vintage elegance.Continuing the rustic theme, little wooden-slice place card holders mark each spot with natural warmth.Elk salt and pepper shakers from Pottery Barn nod to winter wildlife, and the dramatic elkhorn-base hurricane (also Pottery Barn) anchors the table with majestic presence. 

Inside, a candle featuring a vintage map design (a treasure from a local shop years ago) flickers softly, evoking thoughts of distant adventures on cold nights.

  

This neutral January tablescape is my antidote to holiday overload—a serene celebration of winter's quiet beauty. Whether you're hosting a cozy brunch or intimate dinner, let neutrals bring the peace you deserve. 

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 This post is linked to: Tablescape Thursday