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1. Grill out while we're getting a break from those Nordic temperatures.

2. Try a restaurant that's new to town. Some choices: Pomegranate in Troutville, The Golden Moon off Colonial Avenue beside Heavenly Ham, Geonetti's on Campbell Avenue in downtown Roanoke, Cafe Asia beside the new Kroger in Bonsack, Alejandro's No. 2 on Williamson Road out near Hollins.

3. Try a restaurant that's new to YOU. Recommendations: Hollywood's on Williamson Road, the Cat & Owl Steakhouse in Alleghany County, Benjamin's in Forest, Va., Town House restaurant in Chilhowie, Journey's End Restaurant at the Davis Bourne Inn in Independence or The Summit in Christiansburg.

4. Buy last minute tickets for "Sample of the City" in Lexington on Monday evening. The cost is $25 per person, which includes tastings at eight different restaurants in downtown Lexington. Call (540) 463-5375.

5. Make plans for the Super Bowl. If you plan to host friends at your house, look for my cost-cutting recipes in Wednesday's column. It might not be too early to make reservations for Valentine's Day dinner, either.

6. Bake two loaves of banana bread. Take one loaf to a bummed out friend or an elderly neighbor.

7. Go to a wine shop, give the sommelier your price limit and ask him or her to pick out a bottle of wine for you. Say "Surprise me!"

8. Watch a food-related movie, such as "No Reservations," "The Waitress," "Tortilla Soup," "Chocolat," "Like Water for Chocolate" or "Eat Drink Man Woman."

9. Treat yourself to a glossy food magazine, then lounge around with a cup of hot tea or a glass of wine and soak up the ideas.

10. Make one of the recipes from your glossy food magazine. Me? I'm thinking the Shepherd's Pie from the February issue of Martha Stewart Living. Recipe attached below. Have a great weekend!

Shepherd's Pie
Serves 8

3 Tbsp. safflower oil
3 1/2 to 4 lbs. lamb shanks
Coarse salt and freshly ground pepper
1 medium onion, finely chopped
3 garlic cloves, minced
2 Tbsp. tomato paste
1/2 cup dry red wine
2 1/2 cups chicken stock
1 dried bay leaf
6 sprigs thyme
3 parsnips, peeled and cut into 1/2-inch pieces
1 medium celery root, peeled and cut into 1/2-inch pieces (about 2 cups)
4 oz. cipollini onions or pearl onions, peeled
2 lbs. Yukon Gold potatoes, peeled
3/4 cup heavy cream
1 stick butter
1 1/4 cups frozen peas, thawed

1. Preheat oven to 300. Heat oil in a large Dutch oven over medium-high heat. Season lamb generously with salt and pepper. Working in batches, cook until golden brown, 4 to 5 minutes per side. Transfer to a plate. Reduce heat to medium. Add chopped onion and garlic to pot and cook until softened, about 4 minutes. Stir in tomato paste and cook for 2 minutes. Stir in wine and bring to a boil, then cook for 1 minute.

2. Add browned lamb, stock, bay leaf and thyme to pot. Bring to a simmer, cover and transfer to oven. Cook for 2 hours. Add parsnips, celery root and cipollini or pearl onions and cook until vegetables and meat are tender, about 1 more hour.

3. Meanwhile, bring potatoes to a boil in a pot of salted water. Reduce heat and simmer until tender, about 30 minutes. Drain and let cool slightly. Press hot potatoes through a ricer into pot. Add cream, butter and 2 tsp. salt. Cook over medium heat, stirring often, until warmed through (alternatively, you can whip potatoes with a mixer until smooth). Put a piece of plastic wrap directly on the surface of the mashed potatoes.

4. Using a slotted spoon, transfer lamb to a dish, reserving the sauce. Remove the meat from the bones, shredding it into bite-size pieces. Skim fat from sauce. Discard bay leaf and thyme. Return meat to sauce in pot and add peas. Season to taste with salt and pepper.

5. Preheat broiler. Spoon lamb into a 6-cup baking dish, adding just enough sauce to moisten. Reserve the remaining sauce. Spread potatoes over the lamb. Broil until golden brown, about 5 minutes. Serve immediately with reserved sauce.

Source: Martha Stewart Living