Mixing My Conifors

In honor of the local current outdoor conditions, I prepared a lunch of mostly white food. Milk, 1%. Roasted chicken on white buns, with Swiss cheese and just a schmere of mayo. I do admit that the potato chips are more yellow than white, but I read on the package that they are made from russet potatoes. And as we all know, once that pesky, russety peel is removed, the inner flesh of the potato is essentially white. Unless you leave it sitting exposed to the air too long, it then becomes a very unappetizing grayish brown. And while the snow on the prop tree is fake, a much, much larger live version of the tree just outside my patio door is indeed laden with the real stuff. Ah, winter.