Currently I'm enjoying wrapping up in woolly jumpers and scarves! My wardrobe has quadrupled its quota of chunky warm things in the past few weeks (avid thrift shopper).
The clocks have just gone back here in the UK, so early evening has suddenly plunged into night time. Which I also love.
Chilly breezes, shadows, dead leaves.. Such a great moody time of year.
I like to go into the garden and sit on the garden bench after sunset and watch the silhouettes of trees moving against the sky, first stars peeping out among strands of purplish cloud. Then of course the cats come up for attention, butting me with cold wet noses and chirruping, they get all excitable when I'm in the garden with them after dark.
Have just binge watched all of Stranger Things 2 this weekend - what a great concept for a series Especially for those of us who grew up on ET, The Goonies, Stand by Me etc.
BTW thanks for the inspiration. I've checked my pantry and I'm going to cook this tomorrow. I've made it a several times before and it's really good. Just ditch the dairy (I tried it with yogurt and cheese once in the past and it was not nice).
2 tbsp olive oil
1 onion, sliced
2 garlic cloves, crushed
1 tsp cumin seeds
1 tbsp paprika
225g sweet potato, cubed
1 red pepper, deseeded and chopped
1 butternut squash (about 550g/1lb 4oz), peeled and chopped
400g can chopped tomato
200ml red wine
300ml vegetable stock
75g bulghar wheat
In a large pan, heat the olive oil, then cook onion and garlic for 5-7 mins until the onion is softened. Add the cumin seeds and paprika, then cook for a further 2 mins. Stir in the sweet potato, red pepper and butternut squash and toss with the onion and spices for 2 mins.
Pour in the tomatoes, red wine and vegetable stock, season, then simmer gently for 15 mins. Stir in the bulghar wheat, cover with a lid, then simmer for 15 mins more until the vegetables are tender, the bulghar wheat is cooked and the liquid has been absorbed.