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Thinking About the Winter Solstice


O Winter! ruler of the inverted year, . . . I crown thee king of intimate delights, Fireside enjoyments, home-born happiness, And all the comforts that the lowly roof Of undisturb'd Retirement, and the hours Of long uninterrupted evening, know.

William Cowper

This is the first year we have done anything at all for the winter solstice. 

The winter solstice usually passes us by relatively unnoticed.  Unlike in the Northern Hemisphere, our solstice does not coincide with Christmas and the New Year.  And unlike other places where winters are long and harsh and brutally cold, ours are fairly mild, with no snow.  Our summers are much crueller, with their terrible heat. 

Waking this morning with a head cold, I had a craving for mulled wine, with its intoxicating fragrance of citrus and spices.  Remembering that the winter solstice is tomorrow, I decided to prepare a winter solstice meal.

We had chicken with red cabbage and the adults drank mulled wine.  We ate by candlelight and thought about what the winter solstice might mean.

One of the boys asked why God created summer and winter and didn't just give us autumn and spring (the 'good' seasons).  I explained how cycles are important to nature and winter gives the plants time to rest. We can be thankful for the solstice because it is a reminder that spring will come.  

Do you celebrate the winter solstice?  How do you celebrate?
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Reading Corner


We haven't bought a sofa for our front sitting room yet, so this old armchair is it, as far as seating goes.  Next to the window, it is the perfect place to read.

Where do you go to read?
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Milkshakes and Smoothies

It seems that if ever I go out leaving my older children at home alone, someone will make either milkshakes or smoothies. (While the cat's away...)

While the milkshakes above were made using commercial chocolate topping, our family favourite is homemade chocolate syrup.  Perhaps I should make some again soon?  It lasts forever (if it is allowed to!) and has a much richer chocolate taste than any commercial product I've ever sampled.

My kids also like making the Hillbilly Housewife's Magic Milkshakes.  These are especially good for days when you don't have much fresh milk, as they use powdered milk.

Although my kids prefer milkshakes, I would rather have a fruit smoothie any day.  I regularly freeze banana chunks for this purpose.  All you need is a blender, some fresh or frozen banana chunks, and any other fruit of your choice, and you have a snack that is both healthy and delicious.


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Moroccan Lemon Cake


For her French class my daughter had to do a project on a French-speaking country other than France.  She and a classmate chose Morocco.

Today the class was having a party with food made by the students from their countries of choice.  Miss 13 and her friend spent yesterday afternoon baking a Moroccan lemon cake for the party.

The cake came out of the oven looking absolutely beautiful.  We held our breathe as it was tipped out of the Bundt tin, but the girls has greased well and the cake looked pristine.

Unfortunately my daughter woke up this morning with a high fever and was too unwell to go to school.  The cake is sitting in a plastic container on the kitchen bench untouched and as beautiful as ever.

I think I know what my children are having for school snacks tomorrow, don't you?
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Garlicky Couscous Salad with Chick Peas


By request, here is the recipe for the couscous salad I mentioned in yesterday's post about our long, leisurely Sunday lunch.  

The thing is, it wasn't actually a recipe.  I needed something that I could make quickly from ingredients at hand, and couscous is prepared so quickly it seemed the obvious choice.  Therefore, the recipe below is a guide rather than a set of rules to be followed.


Garlicky Couscous Salad with Chick Peas

500g box instant couscous
2 1/2 C boiling water
1 can chickpeas (garbanzos), drained
a good handful parsley and coriander (cilantro) chopped
semi-dried tomatoes, or diced fresh tomatoes in season
pitted kalamata olives
about 150g feta, diced
green onions

Dressing
1/2 C oil
squeeze lemon juice
1 tsp turmeric
1 tsp cummin
crushed garlic to taste
salt and pepper
dash chilli sauce (to taste)

Method
Put couscous into a saucepan.  Pour boiling water over couscous and cover with lid.  Leave for 5 minutes.  Fluff up couscous with a fork and transfer into a large serving bowl.  Mix through other salad ingredients then dressing.

Enjoy
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The Underside of the Teacups, and Sunday Lunch

After yesterday's post about my unidentified Royal Grafton Red china service, a reader asked if I could take a photo of the underside to help her work out the name of the design.

So here it is; the underside of one of the teacups.

I'm afraid it's probably not much help!

As I write this I feel like the Goodyear blimp.  We had the most enormous lunch today with friends from church.  

As they have five kids and we have four, and some of their family is vegetarian, I decided to get everyone to make their own pizzas.  There were ham and pepperoni, sliced red peppers, semi-dried tomatoes, sliced canned artichokes, baby spinach leaves and olives, along with plenty of grated mozzarella, of course.  I also made a big, garlicky couscous salad with chickpeas and other vegies for a side dish.

Dessert was a mixed berry crumble, my home-made chocolate brownies, cream and vanilla ice cream.

Our friends brought the most delicious, oozy camembert cheese from the Adelaide Central Market, and I have eaten w-a-y too much of it.

You know Sunday lunch is going well when everyone is still sitting around chatting at 4 pm!





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