Autumn - It's the most wonderful time of the year!

I can't imagine living in a climate with no seasons. Don't get me wrong, I am sure there must be advantages in waking to wall to wall warmth and sunshine every single day of the year.  It would certainly help with making plans.  We had planned to finish the work in our garden today, but having woken to heavy rain and day time darkness, we find ourselves instead drinking tea in the warm and dry, both occupying our time in other ways. 

For all the unpredictability of our weather, I would always prefer to live in a seasonal climate, and fickle as I am, the current season is usually my favourite.  This Autumn is no exception with the its beautiful jewelled colours, misty mornings, the feint chill in the air, and smells of  late afternoon bonfires or coal fires lit to warm chilly homes, whilst robust stews are bubbling on the stove.

It is at this time of year, that an inner compulsion to 'nest' and prepare for the winter months comes to the fore. Christmas pokes it's head on the far horizon, and thoughts turn to preparing it's Provender. 

Chutney has been made with my autumnal gifts from friends.  

This week we found the elusive sloe and picked enough to make 2 litres of rich ruby red Sloe Gin.  

SLOE GIN RECIPE

450g/1lb sloes

225g/8oz caster sugar

1 litre/1¾ pint gin

Preparation method

Prick the tough skin of the sloes all over with a clean needle and put in a large sterilised jar.

Pour in the sugar and the gin, seal tightly and shake well.

Store in a cool, dark cupboard and shake every other day for a week. Then shake once a week for at least two months.

Strain the sloe gin through muslin into a sterilised bottle.

Onions were bought from the farm shop, to pickle in vinegar and fiery spices. Prepared now, they will add their zing to our cold meats on Boxing Day.

I am unusually late in baking the Christmas cake and Christmas puddings.  These are usually prepared and cooked around mid October, and are always, (well with very few exceptions!) a shared event with my dear friend Nikki; a tradition of some 18 years. Her village am dram commitments, and our busy diary, have delayed this annual event by a couple of weeks. The sense of occasion that this traditional Baking Fest brings, along with the heady smells of sherry and the fruits soaking in brandy, and the cooking aromas of the cakes and puddings which fills my home, reminds me that all is well in my Autumnal world, and feeds my nesting instincts.

Yes Autumn is a feast for the senses, and for me the most homely time of year and my favourite!!