Slow Sunday, frosty and a full moon.

Beef ragu with sweet potato

Up early, stormy sky dissolved and a sunny day came slowly into view.

Tiny bird flew into a tree up the road, I saw the branch, bounce. Blue sky, frost on rooftops as my non-hearing aid morning came, silently, into being.

Shadows and sunlight across the wide expanse beyond my windows. That tree out front stiller than still again. Not a breeze. Brickwork on that, once a church, opposite; different shades of grey and pinky red and windows lit up with sunlight.

Proper Blue sky day. Remnding me how I’m looking forward to going to stay with my sister this summer, in her Mediterranean life of good things. There will be blue green sea swims, sparkling sea water, sandy beaches and deep green leafed trees lining the beaches, against sky that is bluer than deep Mediterranean blue. And there will be palm trees, and back gammon and eating tapas.

I will walk the cobbled streets of Vejer de La Frontera, and perhaps, learn some Spanish I remember. Sit out by the central fountain in the plaza and people watch, to the sound of life lived in a trickling sort of way, ambling this way and that. There will be tastes and sounds and sights and everything, Spanish. And I will be very happy to be there.

Today’s blue sky reminded me of all this, as the midwinter bright blue sky just beed, and the sun, shone on white frosty rooftops.

This evening, as darkness starts to turn the trees into silhouettes, I see a moon, full tomorrow, shining so bright.

An incredible ball of light shining down and that sky, still blue as deep blue can be. Not 5pm yet but the sun has been gone a while.

Tomorrow, is, another day.

Recipe

Beef ragu with sweet potato

I cooked this because it has been frosty cold and in Ayurveda, at this time of year, we learn that we need warm nourishing protein rich unctuous food. Especially if you are a vata type or have a vata imbalance—written about under Ayurveda on my menu.

I sautéd the minced beef, pushed to one side of the heavy bottomed pan and sautéd onion and garlic in ghee, then added chopped carrots, courgettes and butternut squash. Sautéd a little with some turmeric, cinnamon and tiny bit of clove, then added tinned tomatoes, shoyu, stock, a little bit of chopped prune, and once cooked seasoned with good mineral salt and freshly crushed black pepper. Served with sweet potato mash. Warm, rich and nourishing. Kapha types could use white potatoes instead of sweet and add in cayenne, make it pungent and punchy. Pitta types definitely don’t do this!

Sky darker now, foxes sleeping, snuggling and moving around under cover of darkness. If I’m lucky I might see one later.

How’s your Sunday?

Wishing you the warmest,

Lucy x