The other morning when I left the house I noticed that it was nippy out, to the point that I should have either worn my winter coat or put on my little down west underneath the coat I was wearing. Luckily I had a big wooly scarf, and my little thermos of coffee, nice and toasty I was, huddled up with my book in the corner of the train. You can make anywhere cosy if you have good books and coffee.
Later that day however I was shivering in a bad way. Someone had lured me out on a walk in the nice autumn sun, and it was nice as long as we were putting one fot in front of the other. The minute I was standing and waiting for the underground I curled up desperatley in my scarf, and at that point the sun was rapidly disappearing and with it any warmth it brought.
So when I got home I was both hungry and cold, and very much in the need for comfort food. I ended up mixing two things (some left over ragu and one small portion of vegetable stew) I had in the freezer which I ate with pressed potatoes which really is one of the best side orders; fluffy carbs and so light compared to mashed potatoes (which I love don’t get me wrong but there is a lot of butter in that one)
While I was waiting for the whole thing to be ready I made myself some Vin chaud and read entries from Life is meals a food lover’s book of days by James and Kay Salter. I’ve mentioned this book before of course, and I will again. At this point I’ve read all the little sections for different days at least twice. It’s such a lovely kitchen companion, just the right amount to read in between, and so so good for my mood, always.
Vin chaud; serves two
Mix equal amounts of red wine and boiling hot water in a heat proof glasses ,approx. 2 deciliter of each depending on what glasses you are using (so each glass 1 dl wine+1 dl hot water), and then add 1 teaspoon of caster sugar to each glass, stir, and then garnish with a thin slice of lemon on top. Serve and enjoy responsibly!
This is a very nice aperitif during this time of year as it is quite light, not a lot of sugar and spices as the glow later in the season. It’s easy to make too, which is an added bonus. Why more bars in this town don’t serve it is beyond me, French bistros do however, that’s how I learned about it in the first place. If you want a non-alcoholic option I will always think fondly of blackberry cordial and boiling water with some lemon and possibly cinnamon mixed up.
Now if you excuse me I have to get out some extra blankets, socks and locate the hot water flask because winter is coming, soon.
-Suss
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