Leftover braised turkey and carrots remixed with udon. Brussels sprouts with fresh breadcrumbs and a little Parmesan cheese.

I almost ate cookies for dinner tonight. I was very close. But dinner is satisfying, even when I’m not particularly hungry and very tired — so I made dinner with last night’s leftovers and a brick of flash-frozen udon, which is a staple in my freezer. The broth — from when I poached a chicken this summer — was also from the freezer. The sprouts turned up while I was digging around for the parsley — quick steam; add butter, breadcrumbs, salt and pepper to taste.

Kimchi udon with bacon and fish balls.

Something warm and spicy for dinner while the ice storm makes its way over to New York City.