Tonight we’re making peppermint bark in anticipation for Christmas Day. Molly from Orangette is crazy about Bon Appetit’s version, and I’m taking a break from smashing up candy canes to post. It will be dark in an hour, and later we’ll sit down to cider-braised pork and cumin sweet potatoes and persimmon pudding.

Something about the holidays makes me want to write about food instead of weather, which has been so exciting lately it’s surprisingly hard to choose where to begin. Cross your fingers for a white Christmas.