White Borscht I made soup this week, and it was just what I needed — a hug in liquid form. I had never made borscht before; I thought it was a Polish dish, Russian perhaps; I didn’t know it was Ukrainian. The recipe was in Sam Sifton’s NYT Cooking newsletter last Wednesday. The second I saw it, I wanted to make it. I love potatoes. The recipe is by Gabrielle Hamilton, another NY Times writer and author of Blood, Bones & Butter, which I now want to read. The soup was delicious, and I will make it again, I’m sure. Get the recipe and try it yourself (potential paywall) here. Belfast This morning I watched the most beautiful movie. I’m sure most of you recognize the picture. It’s called Belfast — one of the best movies I’ve watched in a very long time. No wonder it has been nominated for several Academy Awards, including best picture! I think everyone should see it. Enjoy your week!