Stocked up at the farmers market in preparation for the next storm.  A large leg of lamb that should feed us for days the left-overs either eaten cold if we loose power or turned into a deliciously hot shepherds pie.

We've finished all the potatoes from the garden, but for this recipe any large scrubbed potatoes will do.  I don't bother to peel them, just cut them into chunks I can shove through the food processor attachment so they are sliced thickly.  Then place them into a roasting pan and drizzle olive oil over them before scattering over some lumps of butter and a generous sprinkling of salt and pepper.

My oven is still temperamental, for a temperature of 450 I have to set it at 500 and watch closely.  The leg of lamb I pierce with the point of a sharp knife and then push into each hole a small sprig of rosemary from the plant I'm overwintering above the kitchen sink, and a slice of garlic.  Drizzle this with some more olive oil, grind over some salt and pepper and place the leg on one of the oven shelves with the roasting tin of potatoes directly underneath and leave to roast for about an hour.  I usually turn the oven down after 15 minutes or so, but if I forget it doesn't seem to make much difference.  The juices from the lamb drip over the potatoes below, soaking them in flavor and creating a wonderfully crunchy, soft dish.  I'm not sure if you need to serve anything else, but I always feel the need to add something green and my kids choice is always for peas.

The snow continued through the night, finally ending early this morning.  Luckily we have young adults back at home to start digging us out. 

It's a great day to stay inside and bake while watching the wind swirl the snow outside.  The fruit bowl had some eating apples and pears slightly past their prime.  I tried some recipes from "Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More" by Cory Schreiber and Julie Richardson.  I've had mixed results from this book -- the German Apple cake was a hit, the upside chocolate pear cake was deemed too chocolatey from even the chocoholics in the family.  When warm and smothered with vanilla icecream and whipped cream it was a hit.

I usually have some frozen puff pastry in the freezer, great for chicken pot pie or a fast tarte tatin which is the simplest desert to make with aging apples.  Preheat oven to 375.  While the pastry is thawing throw a stick of butter and cup of sugar (white or brown) in the bottom of a heavy cast iron skillet and cook gently over low heat, stirring until blended.  Cook until the sugar caramelizes.  While that's bubbling away peel the apples, core them and cut into quarters.  I usually use about 7, a mixture of Granny Smith, Gala, McIntosh works well and I squeeze a lemon over them to stop them from browning add flavor.  Take the caramel off the stove top and either arrange the apples carefully in the pan starting with the outside of the pan and working your way in.  Place them on their sides and overlap so you can fit as many as possible --  or chuck them carelessly over and push together to cover the bottom of the pan.  Place the puff pastry square over the apples and tuck the edges under sligjhtly along the inside of the pan.  Bake in the oven until the top of the crust is golden brown, about 30 minutes.  Remove from the oven, let it cool for about 10 minutes and hten place a plate on top of the pan and quickly flip it over so the Tarte Tatin drops down onto the plate.  The pan will be very hot still so use potholders.  Serve warm with whipped cream or ice cream.