Last week, I was naive.

When temperatures hit 70 here in New York City, I made the mistake of declaring to the world (via Twitter) that it smelled like spring.  In my defense, it did.  It smelled like grass and flowers. Hope and limitless potential.  Short sleeves and miniskirts.

I reveled in it.

Then.  Came this week.

The wind had changed and all of a sudden it smelled barren.  Heartless.  Frigid. 

It started to unnerve me after a while.  The scent seeping into my pores.

And so I did the only thing I could. I stewed.  I stewed until my entire house smelled of warmth.  Roasted red pepper lentil sausage warmth.

Now that is something worth reveling in.

Italian Sausage and Roasted Red Pepper Lentil Stew
Serves 4, adapted from Closet Cooking

1/2 lb Italian sausage, casings removed
1 tbsp oil
1 onion, diced
2 carrots, diced
2 cloves garlic, chopped
red pepper flakes, to taste
1 cup red wine
1 cup red lentils
2 cups chicken broth
1 (14 oz) can diced tomatoes
2 roasted red bell peppers, diced
1 bay leaf
1/2 tsp oregano
1 tbsp balsamic vinegar
salt and pepper, to taste
parsley and feta cheese for garnish

1. Cook the sausage in a large pot, breaking into crumbles with a spatula as you go.  Set aside.
2. Heat the oil in the same pot.  Add the onion and carrots, and saute until tender, about 10 minutes.
3. Add the garlic and chili pepper flakes and cook until fragrant, about 30 seconds.
4. Add the red wine and deglaze the pan.  Add the sausage, lentils, chicken broth, tomatoes, roasted red bell peppers, bay leaf, oregano, and balsamic vinegar.  Bring to a boil.
5. Reduce the heat, cover and simmer until the lentils are cooked, about 20-30 minutes, stirring occasionally.
6. Season to taste with salt and pepper. Ladle into bowls and top with chopped parsley and feta crumbles.

One of my favorite appetizers is fried artichoke hearts. You bite through the crispy crust and into the tender, tangy inside of artichoke that leaves happiness on your lips.

Huh, what? Oh, yeah, it is Fire Day Friday.

But technically, this was cooked outside on a grill.

I refuse to use our deep fryer inside the house because I hate the lingering greasy smell. My fire pit was the closest stable surface to hold my deep fryer.

Deep Fried Artichoke Hearts with Gorgonzola Dipping Sauce
Source: NibbleMeThis
Servings: 4-6

24 each artichoke hearts (preferably not the marinated kind)
6 ounces beer
1/2 teaspoon salt
1 egg
1/2 cup self rising flour
1/4 cup panko bread crumbs
2 teaspoon paprika
1/2 teaspoon salt

Dipping sauce
1/2 cup mayonnaise
1/2 cup sour cream
1/3 cup gorgonzola cheese
1 tablespoon white balsamic fig vinegar (sub any light flavored vinegar)
1 tablespoon lemon juice
1/4 teaspoon black pepper ground
1/2 teaspoon Fire Ant Juice (or your favorite hot sauce)

Mix together the dipping sauce and rest in the fridge for at least one hour.

Whisk the beer, salt, and egg together in a bowl. Mix the flour, panko bread crumbs, paprika, and salt together on a plate.

One by one, dip the artichoke hearts in the egg wash and then roll in the flour mix.

Deep fry them in small batches (8 or less) at 375f for 4 minutes.

Remove from the fryer and rest on a cooling rack, seasoning with a pinch of salt immediately.

Dust with finely grated pecorino romano cheese and serve with the dipping sauce.

Did I mention these are deep fried artichoke hearts?

So what are YOUR favorite appetizers?