Seasonal change

It is winter.

I know it is winter because I hug quilting to and around me at night....in summer I lie with as little on as possible with all bed clothing pushed to the bottom of the bed.  Usually it is a sarong curled and tied that lightly drapes.  

In winter, I pull socks onto my feet to pad around the house, and in summer my naked feet kiss the carpet and tiles my toes rejoicing in the redeeming coolness.

In winter I like sleeves and layers and textures ( not scratchy) whereas in summer, light and filmy is the go.  And no sleeves.  

In winter once I have divested my work clothing and mien, I haul on something long and warm and layer my top half then I curl into the corner of the lounge and wrap around me one or more throw rugs, all soft and warm ad as I sit and drift or orchestrate between bouts of cooking and organising, I knit or crochet.  he wealth of hand made and crafted winter odds and ends grows apace ready to gift to those I love.  It keeps my hands warm and my fingers nimble, also.  In summer I line the leather of the lounge with a cotton bedsheet so limit sticking.  No covers required.

Winter reminds me of days gone by when money as scarce and a growing family clamoured for food.  Always on the back burner on low I had a pot of soup bubbling.  The soup always started with bones and lentils and veges, cooked until thick and fragrant.   If anyone walked through the door I always had something hearty and warm to offer.  Freshly bakes bread and a bowl of my soup.   Into the pot as the week went by went all vegetable peelings and more water, apple cider vinegar and a plethora of spices, and the soup reinvented itself and never emptied.  I still keep and freeze bones form meat and chicken, and as winter grows around me and temperatures drop, a least once a week I make a huge pot.  One never knows when family zoo may descend!!)  Winter is self saucing puddings and custard and whipped cream ( nothing like a little over kill!!)

Summer is all light meringue with clouds of whipped cream, topped with stone fruit and passionfruit.  Fruit and yoghurt,  grilled meats and salad mixes.

I need to do a shop sometime today.  I believe I will pick up a ham hock, some bacon bones,  some dried split peas and a bunch of celery and some bratwurst and a fresh rusty loaf and split pea and ha will be on the menu.

Into a huge stock pot, throw the hock and the bones, cover with water and boil until the met begins to fall from the bones.  

In a microwave safe bowl, throw the split peas cover with water and microwave for 10 minutes.  Stand.  This prepares the speas without the need to bring to the boil and soak overnight!!

As the meat leaves the bones, pull the bones out, roll up your sleeves and as the bones cool, strip the meat and throw back into the stock pot. It doesn;t matter if it is in chunks.   Top up with water and add the drained split par cooked peas.  

Chop the entire bunch of celery ( heads and all) nd add to the pot.  

Bring back to the boil, then turn down to a rolling simmer and let cook until it smells done, stirring occasional.

Brown the wurst, slice into generous rounds and add to the pot before serving.

Imagine this with warm fresh crusty bread....