Friends my I Love Winter post today is so late its now 17:00. Finally blogger has granted me access to my blog....how dependent I've become to the gods of technology...... Anyway this is what I wrote last night for this morning.-------------------------------
I stand very corrected but I think most people on my side of the pole have gone through more than two thirds of their Season of mists and mellow fruitfulness. I'm reminded of this tonight because the chill in the air is seeping through to my bones. I'm thinking of checking in on my gloves right now so I can type without feeling compelled to stop and rub my hands together. But you know what? That's a very small sacrifice to pay for the wonderful times that winter brings along. Yes I am one of a few I'm sure, the odd South Africans who really relish the cold weather.
In fact I wish SA was one of those snowy places, now that's divine bliss. All those cozy days and nights all wrapped up with family, bonding and doing fun stuff together. In summer the world seems to go a little off kilter to me and I never know what to wear to look decent enough without suffocating. I dread my upcoming visit to West Africa for that reason. I suppose the off kilter bit stems from my control freak streak, I feel that in summer things are a little unhinged because its easy for everyone to be off in all directions doing their own things. I'm a homebody so the less I have to be out, the better. That's just one of the reasons I love this season. The other is the food, which explains the lack of identifiable contours on my fabulous anatomy ( I'm an African woman with the inherent African signature in tow so I'm considered luscious at the least _ LOL). Oh I really laughed writing that _ in my own head by the way this is true, I tell myself all this to avoid ill advised self inflicted starvation practices disgused as "diets" (I wonder how bootylicious women from other continents get out of this one). Anyway, my family's winter favourites are oxtail, lamb shank, veggies and thick soups with homemade bread. Everyone loves mom in winter because I even venture into baking scones and muffins. I love having a house filled with smells of hearty cooking and baking when you step in from the cold, its just the best welcome. Yum yum, I'm salivating (i'll post one of my favorite chef's/cook's recipes for Greek Lamb Shank at the end - simple and so scrumptious you hope no uninvited guests will pitch in the middle of a meal). I'm not one for following recipes, I cook best when I wing it but following Graham;s lamb shank was one of my best cooking decisions. A sinful thigh filler, you are guaranteed to provide ample soft landing pads and grip points for your loved one after a couple of these in the winter. So you've been warned. Another reason for loving winter stems from my belief that people, myself included just dress better in winter. Most people seem to think summer is a time to loose all dress decorum and let loose of all sorts of unsightly bits best kept for the dark.
And last of just four things i'll dare mention as to why I love winter is that I secretly believe in one former life I lived in the Carpathian mountains and was mistress to the most beautiful and powerful vampire warrior to grace Transalvania's peaks and in the other I was a viking warrior (ess). Yes, it takes all types.......lol
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Greek lamb shanks
What you need
4 lamb shanks – approx 1kg each bone in
salt and pepper
1 tablespoon flour
1 large onion, thinly sliced
1 tin chopped peeled tomatoes
3 celery sticks chopped
4 clove garlic, finely chopped
1/3 cup chicken stock/ red wine
1/2 teaspoon salt
a generous pinch of fresh oregano
1/4 teaspoon sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon dry rosemary
1 teaspoon grated lemon zest
chopped parsley a generous pinch
The process
Salt and pepper the shanks, in a large pot brown the shanks in oil on all sides, then remove and set aside.
Soften the garlic and onions on a medium heat, add the meat and then add all the other ingredients, stir and simmer for 10-15 minutes until liquid has reduced by 1/2.
Pour everything into a casserole dish and cook in a 180 degrees celsius oven for one and a half hours, turning the shanks every 20 minutes.
This is good stuff folks, serve with mashed potato or polenta. Try the Lamb Souvlaki recipe if you are a Greek food fan.
You're moving into winter just as my house is finally warming up. It snows pretty regularly in Colorado during the winter, and I like it, but only if it doesn't stick around too long.
ReplyDeleteThat recipe looks and sounds fantastic. I'm going to have to try it, even if it's almost summer in my neck of the woods.