Roasted veggies… carrots, swede, and ‘neeps, beetroot and celeriac vie with tatties and hard squash, morels and porcini nestled in a fragrant fusion; garlic, leeks, and shallots in a herbal scented brew.
Sautéed cabbage red and savoy with apples, ham, and cider, or white and sweet potatoes, with savoury bacon stuffing… alongside roasted poultry with golden, crispy skin.
Pears, walnuts, and apples with cheeses, port, or sherry nibbled fresh or baked in fruit pies juicy, rich and sweet.
Chestnuts on a brazier, burning tongue and fingers bought from High Street vendors warming ‘round the fire.
Cinnamon and ginger, allspice, clove and nutmeg Scent the windswept wood smoke as Winter creeps ahead.
Ronda R. Scott-Marak
©23 October 2014
©23 October 2014