Living in Quebec (or Canada, for that matter) is a world of weirdness at times. Upon checking the Weather Channel online this morning, it’s a balmy 69 degrees back home. Here? We’re gonna be lucky if we reach 50 degrees. I’m not used to proper seasons; I’m used to long drawn-out summers, brief springs, brief autumns and a quick winter. Also? It’s Thanksgiving here tomorrow.

I am inclined to blame this on the fact it gets colder here than I am used to but the LSC has a cold. I’ve been pumping him full of cold meds and Emergen-C so as to limit his spread of disease. The LSC is also the kind of guy who is resolutely stubborn about being sick so when he slept in yesterday morning, it gave me plenty of time to make breakfast at my leisure. In between making these kick-ass home fries, I worked on my crossword, sipped juice, checked on the sleeping husband from time to time. And yes, these home fries were kick-ass. I think everyone has attempted home fries with varying degrees of success. Raw or raw-ish on the inside, burnt on the outside, etc.

But thanks to Smitten Kitchen, I found a recipe which produced results that astounded me. (That sounds like a very busy sentence, upon re-reading it.) Once I roused my honey for breakfast, we were both gobbling down these ideal spuds. Creamy on the inside, golden brown and crisp on the outside.

With winter breathing down our necks, the LSC (despite his sickness) and I prepped the house for the season. Cleaning chimneys, sealing windows, storing patio furniture, we got a lot done. By the time, he finished his own list of chores, I was not in the mood to whip up something overly elaborate for dinner. You know what always comforts on cold nights? Grilled cheese.

But that doesn’t mean you can’t fancify your grilled cheese.

Sorry for the poor picture but my camera doesn’t like close-ups. Notes for the sandwich: I subbed a semi-soft local cheese since I couldn’t find any Taleggio; I used whole grain bread because I am one of those people who doesn’t like raisins. This is a nice savory and sweet variation on a classic.

Home Fries

loosely adapted from Cook’s Country

1 1/2 pounds Yukon Gold potatoes, scrubbed and cut into 1/2-inch to 3/4-inch cubes
4 tablespoons salted butter
1 onions, finely chopped
Salt and pepper to taste
Seasoning of your choice: Garlic powder or salt work great, as does smoky Spanish paprika or chopped chives

1. Arrange potatoes in large microwave-safe bowl, top with 1 tablespoon butter, and cover tightly with plastic wrap. Microwave on high until edges of potatoes begin to soften, 5 to 7 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking.

2. Meanwhile, melt 1 tablespoon butter in large regular or nonstick skillet over medium heat. Add onion and cook until softened and golden brown, about 6 minutes. Transfer to small bowl.

3. Melt remaining 2 tablespoons butter in now-empty skillet over medium heat. Add potatoes and pack down with spatula. Cook, without moving, until underside of potatoes is brown, 5 to 7 minutes. Turn potatoes, pack down again, and continue to cook until well browned and crisp, 5 to 7 minutes. Reduce heat to medium-low and continue cooking, stirring potatoes every few minutes, until crusty and golden on all sides, 9 to 12 minutes. Stir in onion, seasonings of your choice and salt and pepper to taste.

Grilled Taleggio Sandwich with Apricots and Capers

adapted from Eric Greenspan

15 dried apricots

1 tbl. nonpareil capers

1 tbl. Dijon mustard

1 tbl. extra virgin olive oil

8 slices dark raisin bread

5 tbl. butter, at room temperature

4 small handfuls arugula

8 oz. taleggio cheese, rind removed, at room temperature

4 pinches fleur de sel

Place apricots in small saucepan and add water just to cover. Bring to full boil and immediately remove from heat. Mix in capers, mustard and olive oil. Pulse in blender to chunky consistency; set aside.

Spread one side of each bread slice evenly (to the edges) with 1/2 tablespoon butter. With buttered sides down, top four slices with 2 tablespoons of apricot mixture, handful of arugula and equal portions of cheese. Top with remaining slices, buttered side up.

Place large skillet over high heat, and melt remaining 1 tablespoon butter. Reduce heat to low and add sandwiches. Cook until browned and crisp on both sides, about 2 minutes a side. Transfer to a platter lined with paper towels, and sprinkle each with a pinch of fleur de sel. Cut in half and serve.