Remembering and Looking Ahead

This week it’s time to reflect. To think of those who gave their lives so we could enjoy ours. The scarlet field poppy is such a potent symbol. It brings our thoughts into sharp focus and reminds us how fortunate we are.

I have always been thankful for what I’ve got but it’s no bad thing to remind ourselves now and then of what we value and what really matters.

It brings me back to my philosophy of life that the little things matter. Obviously, first and foremost we need love, shelter and food but leading on from that we can make our lives more meaningful by creating a wholesome environment.

Small home comforts, the pleasure of good food, being creative and to some extent, self-reliant. All these contribute to a life of contentment.

These are reasons why I find something to mention here each week. My garden, cooking, crafting, painting and writing poetry keep me sane in a mad world.

It can be a melancholy time of year and the garden is looking sad and faded. But before long the bulbs will be pushing their shoots through the earth and the great renewal begins again. Then the garden will be a riot of colour once more. Meanwhile I keep my eye on the berries, birds and squirrels, watch the drifting clouds and enjoy the trees in their naked splendour.

Even when the flowers have faded there is always something to see if you wander around.

Looking ahead, I’ve planted garlic, spring cabbages, kale, purple sprouting broccoli and cauliflowers. I sowed broad beans the other day and the leeks and parsnips are now ready to enjoy. We’ve had a few tiny mange-tout and tasty carrots. Too late now to sow anything else. The days are short and light levels reduced.

I like the light at this time of year though and the way it brightens a room and yet throws shadows.

Time now for Christmas planning, shopping and creating. Not too early to be busy with Christmas jobs. I’ts a good idea to make some things now to freeze so we don’t become frenzied and frazzled when the time comes.

Cranberry sauce is a must-have for us. If you’ve only tasted bought cranberry sauce you really should try this. It’s so much fruitier and has a wonderful texture. Not just good with turkey. It’s delicious with my festive flan, a veggie alternative after our meaty weekend with the family before Christmas. It freezes perfectly so I make plenty and stash it away in handy-sized containers. Simple to make and delicious. No need to add lemons, oranges or port but some people like to do this.

Here’s how I make it:

Fresh or frozen Cranberries
Sugar
If using fresh cranberries, wash and remove any mushy ones. They should be hard and firm. Frozen ones can be just tipped in the pan.
Add just enough water to cover the fruit. Bring to boil then turn heat down and simmer until the fruit has softened. Fresh cranberries will pop.
When the fruit has softened add sugar and stir. The amount will depend on your taste but will need a lot as cranberries are very sour. 
When the sugar has dissolved simmer until a glossy thick consistency is produced.
Allow to cool completely then freeze in suitable containers.
Once thawed it doesn't need refrigeration because the sugar preserves it. 

I have some more Christmas recipes to share. For pecan pie see my blog post titled “Christmas Thoughts”. It freezes perfectly.

And for my Christmas cake recipe see my post called “Mellow Autumn”. I make mine mid-November and feed it a couple of times with cream sherry. By Christmas it’s moist, rich and delicious with seasonal, spicy, citrusy aromas.

Finally, here’s a little painting of a remembrance poppy I did a couple of years ago.

Bye for now. I hope your Christmas plans are underway and giving you a lot of pleasure. With you again next week.