Appetizing Muse

I prepared clam chowder for lunch, using a mix from Bear Creek Foods. I think this was the last variety on the list we hadn't tried, and it turned out delicious just like most of their combinations. I included two cans of clams rather than one, also adding sautéed cubed potato and minced carrot.

On the side, I layered leftover Capicollo into a grilled flour tortilla. I topped it with thinly-sliced mozzarella cheese, and then microwaved the wrap for about forty seconds.

Hand in hand, the chowder and Capicollo wrap rounded out a perfect meal on a freezing cold day. Our high temperatures for the day have rarely gone over twenty degrees in the last week, and the nighttime brings near zero. This afternoon the temps shot up slightly, just enough to allow a new batch of snow.

Next to autumn, winter is my favorite season.