Beef barley stew in the crock pot. (I’m making that tomorrow. It’s really cold here this week and we have a snow storm coming in.)
Or cheesy macaroni bake with chopped vegetables added.
Or roasted root vegetables.
In winter my evening beverage of choice is hot chicken broth, Maggi brand. Which would probably not go well with cider and mead.
I want timpano! I’ve wanted to try it ever since we saw Big Night. We’ve never made it because it’s a massive amount of work, but since you’re doing the cooking…
I’ll bring amaretto so we can have a matching digestivo afterwards.
Today I’ve been trying to decide between making cinnamon rolls or coffee cake. Cinnamon rolls are more work and since you want work I guess it’s cinnamon rolls.
Take that live chicken and make it a dead one, then let’s make some chicken and dumplings with it. 
You all can argue about what are the “correct” dumplings for this dish. I prefer the big, biscuity fluffy ones that bake on top.
Since it’s chicken, I’ll bring some nice Oregon Pinot Gris and some good local brew pub beers.
They aren’t like peanuts, there is no shrimp dust to get in the air. My wife is allergic too but as long as she doesn’t eat them she’s fine. I promise I won’t hold her down and force her to eat any. Sure, I know I got a little carried away last time but I swear I won’t do it this time. It really is good… Pleeeease.
Chili, stew, or a good thick soup that approaches stew in consistency. My wife makes a few different soups like that. Spanish bean soup, hoppin’ john, and a couple of others that I can’t recall right now.
Since my wife does soups like that often at this time of year, and I make a damned good chili, I think I’ll ask you to make stew. Lamb stew. I’ll bring a six-pack of Stella Artois.
I’ll put in another vote for chili or a similarly-thick stew. There’s nothing like a big bowl of chili on a cold day.
make chili.
i’ll bring ginger beer.
I haven’t had a good goulash in a long time.
For the beverage, I’ll bring the hard cider. The good stuff.
Real goulash? Or the chili-mac stuff my mom made back when I was a kid, and she called it goulash?
I want goat.
Either vindaloo or birria, don’t care as long as it’s goat.
Chili is great for cold weather. We start with Wick Fowler 2 Alarm and add the ground meat, red beans, and tomato. We don’t add the pepper pack because we prefer it mild. It can be as hot as desired by using the pepper. They aren’t kidding about 2 alarm.
we freeze a couple containers that’s left over. It’s just as good thawed and heated weeks later.
I’d like a big ol’ hunk of charred meat. Beef, preferably. If you got it, a chop salad on the side. Maybe some potatoes O’Brien. A flourless chocolate cake after. Please?
I made my famous chicken and dumplings last night so it was leftovers for us tonight.
I could manage a piping hot bowl of creamy potato soup.
I’ll gladly bring some tiramisu, and a large pot of hot coffee for afters.
Oh, waiter? I changed my mind. I’ll have what she’s having, please!
OMG, you guys can totally have all the shrimp you want. It’s not as though it’s going to jump out of the pot and attack my face.
Beef barley stoo sounds delish. Zoid reminds me though that we need to have some lamb. I loves me some lamb. What kind of Southern style lamb dishes are there?
I was watching mind of a chef episodes last night and all I can think about is how delicious the lamb kofta they made looked. So that’s what I want. I can bring some mulled wine for a warm postprandial.
Clam chowdah (New England, of course)! With a fresh loaf of crusty French bread and a bottle of Prosecco.
I would like some macaroni and cheese, please. The baked kind with a variety of cheeses would be lovely. Quite a large pan. Also veggies and beaumonde dip so I can pretend to be somewhat healthy (though the following list will put paid to that).
In exchange, I will bring the following (and it will nicely complement the pre-existing coffee):
