With all the snowfall these past two weeks, we've gotten pretty good at creatively using what we could find in the fridge and cupboards and avoid going to the grocery store that is no longer Ukrops. Last night, however, I discovered to my horror that we were low on butter, out of bacon (?!?!), had only a few leaves of baby arugula left and zero meat that wasn't thawed. I honestly have NO IDEA how I survived as a vegetarian for all those years--paralyzing thought. Of course all I could do was look longingly at my new cookbook "Salt to Taste" and dream of pairing big reds with Duck Ragu with Pappardelle. Dave is a smart guy so the first thing he did was make me a fabulous Manhattan (see Sara's pick this month) to get my creative foodie juices flowing.

I don't often follow the directions, but one thing author Marco Canora (chef at Hearth in NYC) suggested was to use leftover braising liquid to add richness. I just so happened to have a tupperware container of delicious glop leftover from a lamb shank I'd braised earlier in the week (couldn't throw it out--now I'm glad!). Meaty bits, tomato bits, mirepoix bits, reduced wine and stock--perfect! Problem was, no duck. No duck, no dice. Hmmm, but I had *duck fat*, and I had half a jar of Rougie Goose Rillette , and a carrot, and a leek, and fettucine. Voila! Or should I say Ecco La! Fake duck ragu.

Mom would be proud...