Linda Marrone: Mulled wine for a chilly night (recipe)

I confess that most of the time I sort of know what I’m going to write about in advance of me sitting down in front of the computer. But today is a first, because I’m sitting here and there is nothing rolling around up there. I don’t know if it’s because I’ve been writing this column for 18 years and have shared most of my favorite recipes or because I’m tired of cooking and more so of thinking about, “What to Cook!” So, this is going to be short and sweet.